If you're looking for a quick and simple dinner, this Easy One Pan Santa Fe Chicken Skillet is it! Sure to become a fast family favorite, you'll be coming back to this recipe again and again!
Easy One Pan Chicken Skillet
You had me at One Pan Meal!!
Anything that helps me get dinner on the table for my family in a quick fashion is definitely a win in my book, and this Santa Fe Chicken Skillet fits the bill!
Once you get the hang of this recipe, it will become second nature and will take you far less than 15 minutes to prepare before you start cooking!
Spicy or Not Spicy? That is the question!
When choosing your diced tomatoes and chopped green chile, you are in control of the heat of this dish! You can use plain diced tomatoes or you can grab a can of Rotel diced tomatoes with your desired heat level.
I use mild everything, simply because I have little mouths that aren't quite up for the hit of hot chile! It's up to you how spicy you want to go with your Santa Fe Chicken Skillet, and if you like it hot--bring on the heat!
Traditional Southwest Ingredients
Beans and corn make up the bulk of this recipe's foundation and along with the diced tomatoes, green chile and fresh cilantro, everything comes together in a delicious Southwest blend of incredible flavors!
You can add or omit any ingredients to make this recipe truly your own, and when served atop Taco Rice, you have a wholesome, hearty meal that for me certainly falls into the category of comfort food!
Let me know in the comments!
Did you make this recipe?
Comment below or tag me on Instagram @duttonhaus and let me know know you and your family liked it! I'm excited to hear from you!
- 2 large chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt & pepper to taste
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1/2 medium onion, chopped
- 1 (14.5 fluid ounce) can petite diced tomatoes
- 1/2 cup chopped green chile
- 1 (15 fluid ounce) can black beans, drained & rinsed
- 1 (15.25 fluid ounce) can corn, drained
- 1 cup shredded cheese
- fresh cilantro, chopped
- Preheat the oven to 400F and move the rack to the middle position.
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
- Add the oil to a skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
- Add the butter and onion to the skillet and sauté for 5 minutes or until it’s softened and lightly browned.
- Stir in the tomatoes, green chile, beans, corn, and spices. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
- Add the chicken back in and spoon some of the tomatoes/chile/beans/corn onto the chicken. Sprinkle the cheese over top of everything concentrating on the chicken.
- Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
- Top with fresh chopped cilantro and serve immediately.