Easy & Delicious Santa Fe Chicken Skillet

If you’re looking for a quick, one-pan meal bursting with bold Southwestern flavors, this Santa Fe Chicken Skillet is exactly what your weeknights need. It’s packed with juicy chicken, black beans, sweet corn, and zesty diced tomatoes, all coming together in just about 30 minutes. Whether you’re serving it over fluffy rice, stuffing it into warm tortillas, or keeping it low-carb with a bed of greens, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Santa Fe Chicken Skillet

This dish hits all the marks: it’s super easy, uses just one pan (hello, minimal cleanup!), and delivers a vibrant mix of smoky, spicy, and savory notes that feel like a warm Tex-Mex hug on a plate. The combination of lean chicken, fiber-rich black beans, and fresh veggies makes it a healthy and protein-packed meal that the whole family will enjoy. Plus, it’s endlessly customizable, so you can tweak it to your taste or dietary needs.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To make this skillet, you’ll need boneless, skinless chicken breasts or thighs — whichever you prefer. I love using thighs for extra juiciness, but breasts work great too. Then there’s black beans and corn, both bringing wonderful texture and nutrition. For a little kick and that classic Santa Fe taste, diced tomatoes with green chilies (like Rotel) are a must. Don’t forget a colorful red bell pepper and some fresh onion and garlic to build that savory base. The secret to the flavor magic? A blend of chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

For the finishing touches, shredded cheddar or a Mexican cheese blend melts perfectly over the skillet, with fresh cilantro and lime wedges adding brightness and freshness.

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How to Make Santa Fe Chicken Skillet

1. Cook the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season your chicken generously with the chili powder, cumin, smoked paprika, oregano, salt, and pepper — this spice mix is what gives the dish its bold Southwestern flair. Cook the chicken for about 4-5 minutes on each side until it’s golden brown and cooked through. Don’t rush this step; a good sear locks in the juices and flavor. Once done, remove the chicken from the pan and set it aside.

2. Sauté the Vegetables
In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and red bell pepper, sautéing for 2-3 minutes until they’re soft and fragrant. Then stir in the minced garlic and cook just until it releases its aroma—about 30 seconds. This step builds the flavor base, so take your time to let those veggies soften nicely.

3. Combine and Simmer
Next, add the black beans, corn kernels, diced tomatoes with green chilies, and half a cup of chicken broth to the skillet. Give everything a good stir, scraping up any browned bits stuck to the bottom — that’s where the magic flavor hides! Bring the mixture to a gentle simmer and let it cook for about 5 minutes. This allows the ingredients to mingle, making every bite rich and cohesive.

4. Return the Chicken and Melt the Cheese
Slice or shred the cooked chicken and nestle it back into the skillet. Sprinkle a generous handful of shredded cheese over the top, then cover the skillet and let it sit for a couple of minutes until the cheese melts into gooey perfection. This is the comforting, cheesy finish that makes this dish so irresistible.

5. Garnish and Serve
Finish by sprinkling chopped fresh cilantro over the skillet and serving it with lime wedges on the side for squeezing. The lime juice adds a bright, zesty contrast that lifts all the flavors beautifully. Serve it over rice, stuff it into soft tortillas, or enjoy it just as it is for a satisfying low-carb meal. You’ll love how easy this is — and how quickly it becomes a family favorite!

Tips and Tricks for the Best Santa Fe Chicken Skillet

• Choose Your Chicken Wisely: Thighs stay juicy and tender even if you cook them a little longer, but breasts are leaner and cook faster. Either way, don’t overcrowd your pan—cook the chicken in batches if needed to get a nice sear.
• Beans and Corn: If using canned beans and corn, drain and rinse them well to reduce excess salt and improve flavor. Frozen corn can be added straight to the skillet without thawing.
• Spice it Up: For a spicy kick, add diced jalapeños or a pinch more chili powder. If you prefer mild, reduce the spices slightly or leave out the green chilies in the tomatoes.
• Cheese Options: Cheddar is classic, but Monterey Jack or a Mexican cheese blend melts beautifully. For a dairy-free version, skip the cheese or use a vegan alternative.
• Extra Veggies: Feel free to toss in zucchini, spinach, or mushrooms during the sauté step to bulk up your veggies.
• Make it Creamy: Stir in a dollop of sour cream or cream cheese at the end for a luscious twist.

Storage and Reheating

This skillet is fantastic for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm gently in a skillet over medium heat or zap it in the microwave in 30-second bursts to avoid drying out the chicken. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

Serving Suggestions

This Santa Fe Chicken Skillet is wildly versatile. Serve it over fluffy white or brown rice for a filling meal. Wrap it in soft tortillas with your favorite toppings for quick tacos. For a low-carb option, try it over cauliflower rice or inside crunchy lettuce wraps. Pair with a simple side salad or some crunchy tortilla chips for texture contrast. Add avocado slices, a dollop of sour cream, or your favorite hot sauce for an extra flavor boost.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Absolutely! Add shredded rotisserie chicken to the skillet during the last 5 minutes of cooking for an ultra-quick meal.
• What if I want this dairy-free?
  Simply omit the cheese or swap it for a dairy-free cheese alternative.
• Can I make this extra saucy?
  Yes! Just add a bit more chicken broth or some tomato sauce to get that saucier consistency.
• Is it okay to bake this dish?
  Totally! Transfer everything to a baking dish, top with cheese, and bake at 375°F (190°C) for about 15 minutes until bubbly and golden.

Santa Fe Chicken Skillet is a vibrant, easy-to-make dish that’s bursting with flavor and perfect for busy nights. This one-pan wonder brings the taste of the Southwest straight to your table, with hearty ingredients that nourish and satisfy. Try it tonight—you’ll be making this recipe again and again!