This Santa Fe Chicken Skillet is a vibrant one-pan meal that features tender chicken, colorful bell peppers, and zesty spices. It’s easy to whip up and bursting with flavor!
Honestly, I love how all the ingredients come together so nicely. Plus, it’s a real time-saver – less dishes mean more time to enjoy dinner! Who wouldn’t want that? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this dish, providing lean protein. If you prefer, you can use thighs for more flavor or even swap chicken for turkey, tofu, or tempeh if you’re looking for a meat-free option.
Black Beans: These are packed with protein and fiber. You can substitute with pinto beans or kidney beans if you have those on hand. Always drain and rinse canned beans to reduce sodium.
Corn: Canned corn works well, but if you prefer fresh, you can use about 1 cup of frozen corn or even cut fresh corn from an ear. Both are delicious and will add a nice sweetness.
Diced Tomatoes: Using canned diced tomatoes means you can keep it simple. If you’re feeling adventurous, fresh diced tomatoes or a jar of salsa can also work, giving a different flavor profile.
Cilantro: Fresh cilantro adds a burst of flavor, but if you’re not a fan, parsley or green onions make great substitutes. Just be cautious – some people find cilantro’s taste soapy!
How Do I Make Sure the Chicken is Cooked Perfectly?
Cooking chicken fully is key to this recipe. Follow these points to avoid undercooked or dry chicken:
- Heat oil in a large skillet over medium-high heat, which ensures a nice sear.
- Season the chicken with salt and pepper for flavor. Cook each side for 5-7 minutes. The chicken should reach an internal temperature of 165°F.
- If you have meat thermometers, use one! It takes the guesswork out of knowing it’s done.
Letting the chicken rest for a few minutes after cooking helps keep it juicy before adding the beans, corn, and tomatoes!
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet taco seasoning (about 1 oz)
- 2 tbsp olive oil
- 1 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Santa Fe Chicken Skillet takes about 25 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken, and about 10-15 minutes finishing everything up in the skillet. It’s a quick and tasty dinner option that’s perfect for a busy night!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. While that heats up, season the chicken breasts with salt and pepper on both sides for flavor. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes on each side, making sure they are fully cooked and no longer pink in the center. This gives you a lovely golden color on the chicken!
2. Add the Veggies and Seasoning:
After the chicken is cooked, it’s time to add in the fun stuff! Stir in the black beans, corn, diced tomatoes (with their juice), and the taco seasoning. Make sure to mix everything well so the flavors combine. Let it all cook for another 3-5 minutes until everything is heated through. Your kitchen will be smelling delicious!
3. Melt the Cheese:
Now, lower the heat to low. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the chicken and veggie mixture. Cover the skillet with a lid and let it sit for about 5 minutes. This will help the cheese melt beautifully and make everything extra tasty!
4. Garnish and Serve:
Once the cheese is melted and bubbly, remove the skillet from heat. Garnish your creation with fresh chopped cilantro for that bright, fresh touch. Serve your Santa Fe Chicken Skillet warm and enjoy this hearty, cheesy dish!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s important to thaw it first! The best way to do this is by transferring the frozen chicken to the fridge a day before or by sealing it in a plastic bag and immersing it in cold water for a few hours. Once thawed, pat it dry and proceed with the recipe as normal.
What Can I Substitute for Taco Seasoning?
If you don’t have taco seasoning on hand, you can easily make your own! Combine 1 tsp each of chili powder, cumin, onion powder, and garlic powder, with ½ tsp of paprika, and a pinch of cayenne pepper (if you like heat). This will give you a similar flavor profile!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it gently in a skillet over low heat, adding a splash of water if it seems dry to keep it moist.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything through step 3, then cool and store it in the fridge for up to 2 days. When you’re ready to serve, just heat it on the stove, add the cheese, and follow the remaining steps to melt the cheese before garnishing!
