Description
A one-pan Santa Fe Chicken Skillet loaded with tender chicken breasts, colorful peppers, corn, black beans, and gooey melted cheese. Ready in 30 minutes — fresh, flavorful, and family-approved!
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts (2 large)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup frozen corn (or canned, drained)
- 1 (15 oz) can black beans, drained & rinsed
- 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
- 1 cup shredded Monterey Jack or cheddar cheese
- 2 tbsp chopped cilantro (for garnish)
- Lime wedges, for serving
Chicken:
Veggies:
Additional:
Instructions
- Season chicken: Pat chicken dry, then rub both sides with chili powder, cumin, garlic powder, salt, and pepper.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side, until golden and nearly cooked through. Remove and set aside.
- Sauté veggies: Add peppers to the skillet and cook 3–4 minutes until tender. Stir in corn, black beans, and diced tomatoes.
- Combine: Nestle chicken back into skillet. Spoon veggie mixture over the top. Cover and simmer 5 minutes, or until chicken is fully cooked and flavors meld.
- Add cheese: Sprinkle cheese evenly over chicken and veggies. Cover until melted, 1–2 minutes.
- Serve: Top with fresh cilantro and a squeeze of lime. Enjoy straight from the skillet!
Notes
- Great with rice, cauliflower rice, or tortillas.
- For extra spice, add jalapeños or a dash of chipotle chili powder.
- Store leftovers up to 3 days in the fridge; reheat gently.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Southwestern / Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
