Santa Fe Chicken Skillet
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!
Servings: 4
Calories: 383kcal
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!
Nutrition
Calories: 383kcal | Carbohydrates: 41g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 832mg | Potassium: 926mg | Fiber: 12g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 15mg | Calcium: 388mg | Iron: 3mg