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To make Santa Fe Chicken Skillet, gather these items: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (14.5 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can make your skillet even better with these extras: - Avocado slices for creaminess - Jalapeños for a spicy kick - Sour cream for added richness - Tortilla chips for crunch If you don’t have an ingredient, don’t worry! Try these swaps: - Chicken: Use turkey or tofu for a different protein. - Olive oil: Swap for canola or avocado oil. - Black beans: Kidney beans or pinto beans work too. - Corn: Use peas if corn is not available. - Cheese: Try Monterey Jack or pepper jack for more flavor. These changes keep the dish tasty and fun! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (14.5 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Make sure you have a large skillet ready for cooking. Heat the olive oil in the skillet over medium-high heat. Add the diced chicken. Season it with salt and pepper. Cook for about 5-7 minutes. You want the chicken to be golden brown and cooked through. Once done, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and bell pepper. Sauté these for about 3-4 minutes. You want them to soften. After that, add the minced garlic and cook for 1 more minute until it smells good. Now, stir in the black beans, corn, and diced tomatoes with green chilies. Add the cumin, smoked paprika, and chili powder. Mix everything well and let it simmer for 5 minutes. This is where the flavors come together. Next, return the cooked chicken to the skillet. Stir to combine everything. Let it cook for another 2-3 minutes to heat through. Now, reduce the heat to low. Sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for about 2-3 minutes. This allows the cheese to melt perfectly. Finally, remove the skillet from heat. Garnish your dish with chopped cilantro and serve with lime wedges. Enjoy your tasty and simple Santa Fe Chicken Skillet! To make a great Santa Fe Chicken Skillet, start with fresh chicken. Use boneless, skinless chicken breasts. Dice them evenly for even cooking. Sear the chicken until golden brown. This gives it a nice flavor. Don't rush this step; it adds depth to your dish. Use a mix of spices. Ground cumin and smoked paprika are key. They bring warmth and a bit of smokiness. Adjust the chili powder for your taste. If you like more heat, add extra. Always taste as you go! Let the mixture simmer long enough. This step helps flavors blend well. When you add the cheese, cover the skillet. This allows it to melt perfectly. Fresh cilantro adds brightness. Always add it just before serving. One common mistake is overcooking the chicken. This can lead to dry meat. Cook it until golden brown and just cooked through. Another mistake is skipping the seasoning. Salt and pepper are essential. Taste your dish at each step. It ensures a balanced flavor. Do not rush the simmering phase. It’s important for flavor development. If you skip it, your skillet may taste bland. Lastly, don’t forget the garnishes! Cilantro and lime add freshness. They brighten up the dish and make it pop. Presentation matters, even for a skillet meal. Use a nice, large skillet. Serve it straight from the pan for a rustic look. Garnish with chopped cilantro on top. It adds color and freshness. Place lime wedges on the side. This gives a nice touch and lets guests customize. Consider serving it with a colorful side salad. This adds vibrancy to your meal. You can also use a bright plate to showcase the dish. Remember, we eat with our eyes first! Pro Tips Marinate the Chicken: For extra flavor, marinate the diced chicken in lime juice, cumin, and paprika for 30 minutes before cooking. Customizable Spice Level: Adjust the chili powder to your taste; add more for a spicier dish or reduce for a milder flavor. Use Fresh Ingredients: Whenever possible, use fresh corn and bell peppers to enhance the overall taste and texture of the dish. One-Pan Cooking: To save on cleanup, serve the dish directly from the skillet you cooked it in, garnished with cilantro and lime wedges. {{image_2}} You can make a tasty vegetarian Santa Fe skillet easily. Swap the chicken for diced tofu or tempeh. Both options soak up flavors well. You can also add more veggies like zucchini, mushrooms, or spinach. Just sauté them with the onion and bell pepper. This gives you a colorful and healthy dish. Want to heat things up? Add jalapeños or diced green chilies to the skillet. These spicy ingredients will kick up the flavor. You can also sprinkle some cayenne pepper or hot sauce while cooking. Adjust the spice to your taste. A little heat can change the whole dish! Cheddar cheese is great, but you can try other cheeses too. Crumbled feta adds a tangy taste. Monterey Jack offers a creamy melt. For a unique flavor, use pepper jack cheese. It combines spice and creaminess. Experiment with different cheeses to find your favorite blend. To keep your Santa Fe Chicken Skillet fresh, let it cool first. Place leftovers in an airtight container. Make sure to store them in the fridge. They can last up to three days. Label the container with the date. This helps you keep track of freshness. If you want to save it for later, freezing is a great option. Divide the skillet into smaller portions. Use freezer-safe containers or bags. Remove as much air as you can to prevent freezer burn. It can stay frozen for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheating is simple. You can use the microwave or stovetop. If using a microwave, heat in short bursts. Stir it well in between to warm evenly. For the stovetop, add a splash of water to prevent sticking. Heat on low until warmed through. Enjoy your meal just like the first time! I love to serve Santa Fe Chicken Skillet with rice or tortillas. You can also add a side salad for a fresh touch. Avocado slices or guacamole make great toppings too. The lime wedges add a nice zing. This dish pairs well with black beans and corn on the side as well. Yes, you can make this recipe in advance. Just cook the chicken and veggies as directed. Let it cool, then store it in the fridge for up to three days. When ready to eat, reheat it on the stove. Add cheese at the end and let it melt. This helps keep the flavors fresh and tasty. Santa Fe Chicken Skillet is quite healthy. It uses lean chicken, beans, and lots of veggies. Black beans boost fiber and protein. Corn adds vitamins and sweetness. You can control the salt and fat, too. This meal is colorful and packed with nutrients. It makes a balanced meal that is good for you. This blog covered all you need for a Santa Fe Chicken Skillet. We explored key ingredients, preparation steps, and cooking tips. You learned how to avoid common mistakes and make it look great. I gave ideas for variations, like vegetarian options and different cheeses. Finally, we discussed how to store and reheat leftovers. With this knowledge, you can cook a tasty meal that suits your taste and lifestyle. Enjoy your cooking and make it your own!

Santa Fe Chicken Skillet

A flavorful one-pan dish featuring chicken, black beans, corn, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 1 whole bell pepper, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes, until they start to soften.
  • Add the minced garlic and cook for an additional 1 minute, until fragrant.
  • Stir in the black beans, corn, diced tomatoes with green chilies, cumin, smoked paprika, and chili powder. Mix well and let simmer for 5 minutes.
  • Return the cooked chicken to the skillet, and stir to combine everything. Allow to cook together for another 2-3 minutes to heat through.
  • Reduce the heat to low and sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for 2-3 minutes until the cheese is melted.
  • Remove from heat and garnish with chopped cilantro and lime wedges for serving.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, Mexican, one-pan, skillet