This Santa Fe Chicken Skillet combines juicy chicken, colorful bell peppers, and tasty spices all in one dish. It’s a quick, hearty meal that’s sure to please everyone!
Plus, feeling fancy? You can top it with cheese and avocado for that extra yum! I love making this when I’m short on time—it’s fast, fun, and flavorful! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. If you’re looking for a substitute, turkey cutlets or thighs can work well too, providing a slightly different flavor and moisture level.
Corn: Both canned and frozen corn are great options. If you want to switch things up, try using diced bell peppers or zucchini for a different texture and taste. Fresh corn is also an excellent seasonal choice.
Black Beans: These add protein and fiber. If beans are not your thing, chickpeas or kidney beans can be a great alternative. They will give a nice texture to the dish.
Diced Tomatoes: I like using fresh tomatoes in summer for a vibrant flavor, but canned tomatoes are convenient and work just as well. You can also use fire-roasted canned tomatoes for an extra smoky punch.
Cheese: Cheddar is excellent for its melting quality, but feel free to swap it with Monterey Jack or a cheese blend for a different flavor profile. Vegan cheese is an option if you need a dairy-free alternative.
How do I ensure the chicken stays juicy and flavorful?
Getting that perfect juicy chicken requires a bit of care during cooking. First, be sure to season your chicken thoroughly with the spices for maximum flavor. Here are some tips:
- Heat the skillet before adding the chicken to ensure a good sear. This locks in the juices.
- Don’t overcrowd the pan; this can cause the chicken to steam instead of sear.
- Using a meat thermometer to check that it reaches 165°F helps avoid overcooking.
- After the chicken is cooked, letting it rest for a few minutes before serving helps keep it moist.
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For The Veggie Mixture:
- 1 cup corn (canned or frozen)
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
For The Topping:
- 1 1/2 cups shredded cheddar cheese (or a cheese blend)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This tasty dish takes about 15 minutes of prep time and 20 minutes of cooking time. Altogether, you’ll be enjoying your Santa Fe Chicken Skillet in about 35 minutes. It’s quick, simple, and oh-so-delicious!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by heating the olive oil in a large skillet over medium heat. While the oil warms up, season your chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Coat them well for maximum flavor!
2. Cooking the Chicken:
Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear them for about 5-7 minutes on each side until they turn a lovely golden brown and reach an internal temperature of 165°F. When they’re done, carefully remove them from the skillet and set them aside to rest.
3. Preparing the Veggie Mixture:
In the same skillet (keeping all that yummy flavor), add the corn, black beans, and diced tomatoes. Stir everything together and cook for about 3-5 minutes, just until everything is heated through and smelling great!
4. Adding the Chicken Back:
Now it’s time to bring back the chicken! Nestle the cooked chicken breasts back into the skillet, sitting them right in the veggie mixture. Then, sprinkle the shredded cheese evenly over the top. Yum!
5. Melting the Cheese:
Cover the skillet with a lid and reduce the heat to low. Let it cook for about 5 minutes, or until the cheese has melted beautifully. You’ll know it’s ready when the kitchen fills with that cheesy goodness!
6. Serving the Dish:
Once the cheese is melted to your liking, take the skillet off the heat. Sprinkle some chopped cilantro over the dish to add a fresh touch. Serve it up hot and enjoy your delicious Santa Fe Chicken Skillet!
Can I Substitute Another Type of Cheese?
Absolutely! If you’re not a fan of cheddar, you can use Monterey Jack, pepper jack for a kick, or even a blend of mozzarella and provolone. Just make sure to choose a cheese that melts well to achieve that creamy texture.
What Can I Use Instead of Chicken?
If you’re looking for a meatless option, try using firm tofu or tempeh. Simply cube them and cook until golden. You can also use cooked shrimp—just add them at the end, as they only need a few minutes to heat through!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop until heated through.
Can I Use Fresh Corn Instead of Canned?
Definitely! If using fresh corn, you’ll need about 2-3 ears. Just strip the kernels off the cob and cook them in the skillet at the same time as the beans and tomatoes, allowing additional cook time if necessary until they are tender.
