Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 143 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern

Description

A flavorful and easy-to-make Santa Fe Chicken recipe featuring tender chicken breasts seasoned with a smoky ancho chili blend, cooked with a hearty mix of black beans, corn, tomatoes, and green chilies, topped with melted Mexican cheese and garnished with fresh cilantro. Perfect for a comforting weeknight dinner with a Southwestern twist.


Ingredients

Units Scale

Chicken and Seasoning

  • 2 large chicken breasts - cut in half lengthwise (or 4 chicken breast cutlets)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil - divided
  • 1 tablespoon butter

Vegetable and Bean Mix

  • 1 large onion - diced
  • 5 cloves garlic - minced
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn - drained
  • 1 (15 ounce) can black beans - drained (not rinsed)
  • 1 (4.5 ounce) can green chilies
  • 1/2 teaspoon ground cumin
  • 1/2 lime - juiced

Topping and Garnish

  • 1 1/2 cups Mexican cheese mix - shredded
  • Fresh cilantro - to garnish

Instructions

  1. Prepare Chicken Cutlets: Pat each chicken breast dry with paper towels and slice them in half lengthwise to create four thinner chicken breast cutlets for even cooking and better flavor absorption.
  2. Season Chicken: In a small bowl, combine garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken cutlet with this mixture to infuse the chicken with smoky and savory flavors.
  3. Sear Chicken: Heat 1 tablespoon olive oil and the butter in a large 12-inch skillet over medium-high heat. Add the chicken cutlets and sear each side for 3-5 minutes until golden brown and nearly cooked through. Remove the chicken to a clean plate and set aside to rest.
  4. Sauté Vegetables: In the same skillet over medium heat, add the remaining tablespoon of olive oil. Sauté diced onions for 6-8 minutes, stirring frequently until they soften. Add minced garlic and cook for about 1 minute until fragrant, building the aromatic base of the dish.
  5. Add Beans and Spices: Stir in diced tomatoes, corn, black beans (with juice), green chilies, ground cumin, lime juice, and any leftover seasoning mixture. Mix well and cook for about 5 minutes, allowing the flavors to meld and the mixture to heat through.
  6. Combine and Top Chicken: Return the seared chicken cutlets to the skillet. Spoon some of the bean and vegetable mixture over each piece. Sprinkle an even layer of shredded Mexican cheese mix over the chicken and bean mixture to add a creamy, melted topping.
  7. Melt Cheese and Finish Cooking: Cover the skillet and cook over medium-low heat until the cheese is fully melted and the chicken is cooked through (internal temperature 165°F). Alternatively, transfer the skillet to a preheated 350°F oven to finish cooking and melt the cheese if your skillet is oven-safe.
  8. Serve: Garnish with fresh chopped cilantro and an additional squeeze of lime juice for brightness. Serve hot and enjoy the savory, cheesy Santa Fe-inspired chicken.

Notes

  • You can substitute store-bought taco seasoning for the homemade spice mix for convenience.
  • This spice mix is mild; add ½ to 1 teaspoon cayenne powder to increase heat if desired.
  • If finishing the dish in the oven, ensure your skillet is oven-safe to avoid damage.