Santa Fe Chicken Skillet
This easy Santa Fe chicken recipe is loaded with black beans, corn, tomatoes, southwest spices, and melty cheese. Plus it's ready in just 30 minutes all in one pan!
Ingredients
Instructions
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Preheat the oven to 400 degrees. Season both sides of the chicken with the garlic powder, chili powder, and salt & pepper.
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Add the oil to an oven-safe skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Remove the chicken to a plate and set aside.
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Add the onion to the same skillet and sauté for 5 minutes or until it's softened and lightly browned. Stir in the Rotel, beans, corn, and smoked paprika. Let it heat through for a couple of minutes.
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Then add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
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Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through to 165 degrees and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned (watch it doesn't burn!).
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Top with all your favorites, serve on it's on or over rice.
Note
I've been making this dish from Salt & Lavender for many years now, it's one of my very favorite dishes. Sometimes I will take the chicken out and chop or shred it just a bit and add it back into the skillet. Then I use it as a filling for quesadillas, burritos, or even make sheet pan nachos with it.