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Close-up of Santa Fe Chicken Skillet with corn, black beans, Rotel tomatoes, and melted cheese in a cast iron pan

Santa Fe Chicken Skillet

Emily Wilson
This Santa Fe Chicken Skillet is a quick and bold Tex-Mex dinner made with juicy chicken, black beans, corn, Rotel tomatoes, and melty cheese. It’s a one-pan wonder ready in just 30 minutes—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 plates
Calories 448 kcal

Equipment

  • Oven-safe Skillet

Ingredients
  

Main Ingredients

  • 2 large chicken breasts cut into 4 thinner cutlets
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon chili powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 0.5 medium onion chopped
  • 1 can (10 oz) Rotel diced tomatoes with green chilies drained
  • 1 can (14 oz) black beans drained and rinsed
  • 1 can (12 oz) corn drained
  • 0.5 teaspoon smoked paprika
  • 1 cup Mexican cheese blend shredded
  • fresh cilantro optional, for garnish

Instructions
 

  • Preheat your oven to 400°F and place the rack in the middle position.
  • Slice chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side until lightly golden. Remove from the skillet and set aside.
  • Add chopped onion to the skillet and sauté for about 5 minutes until softened and slightly browned.
  • Add Rotel tomatoes, black beans, corn, and smoked paprika. Stir and let it heat through for 2–3 minutes, scraping up any browned bits from the pan.
  • Return the chicken to the skillet, nestling it into the mixture. Spoon some of the tomato mixture over the chicken.
  • Sprinkle cheese over the top. Transfer the skillet to the oven and bake for 5–7 minutes or until the chicken reaches 165°F and the cheese is melted.
  • Garnish with chopped cilantro if desired and serve immediately.

Notes

If your skillet isn’t oven-safe, you can transfer everything to a baking dish before baking. For added texture, broil the dish for 2 minutes at the end to brown the cheese lightly. Always use an instant-read thermometer to ensure your chicken is fully cooked.
Nutrition Facts (Per Serving):
  • Calories: 448
  • Carbohydrates: 33 g
  • Protein: 39 g
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Cholesterol: 94 mg
  • Sodium: 839 mg
  • Potassium: 997 mg
  • Fiber: 8 g
  • Sugar: 3 g
  • Vitamin A: 503 IU
  • Vitamin C: 13 mg
  • Calcium: 207 mg
  • Iron: 3 mg