Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe

I absolutely love this Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe because it’s like a fiesta in one skillet. When I first tried it, I was amazed at how the combination of juicy chicken, smoky ancho chili, and creamy melted cheese came together so effortlessly—it’s filling, flavorful, and a total crowd-pleaser. Whether you’re making a weeknight dinner or feeding friends on the weekend, this recipe always hits the spot.

What’s great about the Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe is how practical it is—you only need one pan, so cleanup is a breeze. Plus, with wholesome ingredients like black beans and corn, you’re getting a balanced meal packed with protein and fiber. Trust me, once you try this, it’ll become one of your go-to skillet dinners, too.

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Ingredients You’ll Need

These ingredients come together to create the perfect balance of textures and flavors. Most of them are pantry staples, so once you have them on hand, this Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe is incredibly easy to pull together.

• Chicken breasts: I like slicing them into cutlets for quick, even cooking.
• Garlic and onion powders: These powders add depth without extra chopping, saving time.
• Ancho chili powder: This gives a smoky but mild heat—perfect for that Santa Fe flavor.
• Salt and black pepper: Simple yet essential for seasoning that brings everything alive.
• Olive oil and butter: The combo adds richness and helps brown the chicken beautifully.
• Diced onion and garlic cloves: Fresh aromatics that build the base of flavor.
• Canned diced tomatoes: Adds juicy brightness and balances the spices.
• Canned corn and black beans: Great for texture and hearty protein; I usually keep these stocked in my pantry.
• Green chilies: Mild heat and tangy flavor—if you like spicy, add extra or swap for jalapeños.
• Ground cumin: A classic Santa Fe spice that pairs perfectly with chili powder.
• Lime juice: Just a squeeze wakes up the flavors and adds freshness.
• Mexican cheese mix: Melts perfectly, adding gooey, cheesy goodness.
• Fresh cilantro: Adds a bright herbal finish that I love scattering on top.

Variations

I love making this Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe my own by swapping out ingredients or adjusting the heat level. You can definitely tailor it to what you have or your personal taste preferences.

• Spice it up: Adding cayenne pepper or chipotle powder is my go-to when we want extra heat—it wakes up the dish beautifully.
• Vegetarian version: Use tofu or plant-based chicken strips instead of chicken for a meat-free delight that still packs protein.
• Fresh veggies: Sometimes I add bell peppers or zucchini for extra color and crunch.
• Cheese swap: Try pepper jack for a little kick or Monterey Jack for a creamier melt.

How to Make Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe

Step 1: Prep and Season the Chicken

First things first, take your chicken breasts and slice them lengthwise so you end up with four thinner cutlets. Pat them dry with paper towels—that’s a trick I learned to get better browning. Then mix together the garlic powder, onion powder, ancho chili powder, salt, and black pepper in a small bowl, and season both sides of each chicken cutlet generously. Don’t be shy here, the seasoning is what gives this dish so much flavor.

Step 2: Sear the Chicken to Perfection

Heat a large skillet over medium-high heat and add a tablespoon of olive oil plus the butter. Once the butter melts and starts to sizzle, add your chicken cutlets. Sear each side for about 3-5 minutes, until they’re golden brown and just about cooked through. You want a nice crust here, so don’t rush the process or crowd the pan. Once seared, remove the chicken and set it aside on a clean plate.

Step 3: Build the Flavor Base

Keep the skillet on medium heat and add the remaining tablespoon of olive oil. Toss in your diced onions and cook for about 6-8 minutes, stirring often. You’ll see the onions soften and turn translucent, which is exactly what you want. Toss in the minced garlic and cook for another minute until fragrant—be careful not to burn it! This is where the magic starts developing.

Step 4: Add the Veggies and Spices

Now stir in the canned diced tomatoes, drained corn, black beans (don’t rinse for extra flavor), green chilies, cumin, lime juice, and any leftover seasoning mix that didn’t coat the chicken. Mix everything together well and cook for about 5 minutes until heated through. This part makes the skillet sing with those vibrant Santa Fe flavors.

Step 5: Combine Chicken and Cheese, Then Melt

Return the chicken cutlets to the skillet, spoon some of that bean and corn mixture over the top of each piece, then sprinkle on a generous handful of shredded Mexican cheese mix. Cover the skillet and lower the heat to medium-low. Let it cook for about 5-7 minutes until the cheese melts and the chicken cooks all the way through. I also like finishing it in a preheated 350°F oven if I want a more even melt—just make sure your skillet is oven-safe! The chicken should reach an internal temperature of 165°F for perfect doneness.

Step 6: Garnish and Serve

Right before serving, sprinkle plenty of fresh cilantro and a squeeze of lime juice on top. This bright finish really lifts all the smoky, creamy flavors, and makes the dish come alive. Now, dig in and enjoy that perfect blend of textures and tastes!

How to Serve Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe

Garnishes

I always top mine with fresh chopped cilantro and an extra squeeze of lime juice—it just brightens the dish perfectly. Sometimes, I add sliced avocado or a dollop of sour cream for extra creaminess and cooling contrast to the spices. If you’re feeling adventurous, a sprinkle of chopped green onions or pickled jalapeños can add another flavorful layer.

Side Dishes

This skillet is pretty complete on its own, but I love pairing it with warm corn tortillas or Mexican rice to soak up all the luscious juices. A simple green salad with a light vinaigrette balances the richness, and if you want a heartier meal, black beans or a side of guacamole work wonderfully.

Creative Ways to Present

For special occasions, I sometimes serve this Santa Fe Chicken Skillet in individual cast iron skillets right at the table—it feels rustic and festive. You can also spoon the mixture over baked sweet potatoes or even puff pastry shells for a fun twist. Laying it over a bed of cilantro-lime quinoa gives it a fresh, colorful presentation perfect for dinner guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld together beautifully overnight, so sometimes the next day it tastes even better. Just be sure to cool it completely before refrigerating to keep the chicken juicy.

Freezing

This recipe freezes very well! I portion it into freezer-safe containers and it keeps for up to 3 months. When freezing, leave out the cheese and add it fresh when reheating for the best melt and texture.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat—just cover and stir occasionally until heated through. If using a microwave, heat in short bursts and stir between to avoid drying out the chicken. Adding a splash of water or broth before reheating helps to keep everything moist.

FAQs

Final Thoughts

This Santa Fe Chicken Skillet with Black Beans, Corn, and Melted Cheese Recipe holds a special place in my kitchen rotation—it’s simple, packed with flavor, and brings everyone together around the table. I encourage you to give it a try soon; once you do, you’ll understand why my family keeps asking for it again and again. It’s the kind of meal that’s both comforting and exciting—and trust me, you’ll love how easy it is to pull off. Happy cooking, friend!

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