
By Criss Rosenlof
Santa Fe Chicken Skillet
8 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 02:26:43 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings

2chicken breasts
large

½ teaspoongarlic powder

½ teaspoonchili powder

salt

pepper
to taste

2 tablespoonsolive oil

0.5onion
medium, chopped
1 x 10 fluid ouncecan Ro-tel diced tomatoes & green chilies
drained

1 x 14 fluid ouncecan black beans
drained & rinsed

1 x 12 fluid ouncecan corn
drained

½ teaspoonsmoked paprika

1 cupMexican cheese blend

cilantro
▢Fresh, chopped
Instructions
Step 1
Preheat the oven to 400F and move the rack to the middle position.
Step 2
Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
Step 3
Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
Step 4
Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
Step 5
Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
Step 6
Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
Step 7
Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
Step 8
Top with fresh chopped cilantro and serve immediately.
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Moist