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Large, deep cast iron skillet full of a Santa Fe chicken dish with black beans, corn, and salsa.
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5 from 1 vote

Santa Fe Chicken Skillet

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
An easy 30-minute, one-pan meal everyone can get excited about. Tender Southwest-seasoned chicken is pan-seared then nestled in a delicious mixture of salsa, black beans, and corn, with cheese melted on top. Flavorful and satisfying!

Ingredients

  • 1 Tablespoon olive oil
  • 4 thin-sliced chicken breasts
  • 1 teaspoon chili powder
  • kosher salt and black pepper
  • 1/2 medium red onion diced
  • 1 cup salsa
  • 1 (4 ounce) can mild green chiles
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 cup corn frozen, fresh, or canned
  • 1 cup shredded Mexican cheese
  • diced avocado and fresh cilantro optional garnish

Instructions

  • Warm olive oil in a large skillet set over medium-high heat. (Choose a skillet with a lid if possible.)
  • Sprinkle chicken evenly on both sides with chili powder, salt, and pepper. When the oil is shimmering, add chicken to the pan and cook for 2-3 minutes per side, until golden on the outside and nearly cooked through. Remove chicken to a plate and set aside.
  • Add onion to the skillet and cook for 3-4 minutes, until beginning to soften.
  • Stir in the salsa, green chiles, beans, and corn. Scrape the pan very well to remove any browned bits from the bottom.
  • Bring the mixture to a gentle simmer, then return chicken to the pan, nestling each piece into the sauce.
  • Sprinkle cheese on top of the chicken and cover the pan. Cook for 4-5 minutes, until the chicken is cooked through, the sauce is slightly thickened, and the cheese is melted.
  • Top with diced avocado and fresh cilantro, if desired. Enjoy!
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Nutrition Estimate

Calories: 383 kcal, Carbohydrates: 41 g, Protein: 31 g, Fat: 12 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.01 g, Cholesterol: 54 mg, Sodium: 832 mg, Potassium: 926 mg, Fiber: 12 g, Sugar: 5 g, Vitamin A: 785 IU, Vitamin C: 15 mg, Calcium: 388 mg, Iron: 3 mg
Author: Monica
Course: Main
Cuisine: American, southwest, Tex-Mex
Keyword: santa fe chicken