Santa Fe Chicken Skillet

Sizzling and vibrant, the Santa Fe Chicken Skillet transforms ordinary chicken dinner into a Southwestern flavor fiesta. This one-pan wonder combines tender chicken breast with colorful bell peppers, black beans, corn, and a blend of spices that transport your taste buds straight to New Mexico. The melted cheese topping creates an irresistible finish that makes this Santa Fe Chicken Skillet a weeknight dinner superstar. You’ll learn how to perfectly balance the smoky, spicy flavors while keeping the chicken juicy and the vegetables crisp-tender in this crowd-pleasing dish.

Why You’ll Love This Recipe

The Santa Fe Chicken Skillet deserves a permanent spot in your dinner rotation for countless reasons. First, it’s the ultimate one-pan meal, meaning minimal cleanup and maximum flavor development as each ingredient mingles in the skillet. The textures create a delightful contrast – tender, juicy chicken against slightly crisp bell peppers, with the satisfying pop of corn kernels and creamy black beans throughout.

The flavor profile is what truly makes this dish special. The combination of chili powder, cumin, and smoked paprika creates a warm, aromatic base that’s brightened by fresh lime juice and cilantro. The melted cheese topping brings everything together with its gooey, indulgent texture.

Beyond taste, this Southwestern chicken skillet is incredibly versatile. It’s perfect for meal prep, reheats beautifully, and can be customized to your family’s preferences. Ready in just 30 minutes, this protein-packed, colorful meal proves that delicious, homemade dinners don’t need to be complicated or time-consuming.

Ingredients

To create this mouthwatering Santa Fe Chicken Skillet, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon (9g) chili powder
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (2g) smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (15oz/425g) black beans, drained and rinsed
• 1 cup (175g) fresh or frozen corn kernels
• 1 can (10oz/283g) diced tomatoes with green chilies
• ½ cup (120ml) chicken broth
• 1½ cups (170g) shredded Mexican blend cheese
• Fresh cilantro, lime wedges, and avocado for garnish

The fire-roasted tomatoes with green chilies add authentic Southwestern flavor, but if you’re sensitive to heat, regular diced tomatoes work beautifully too. For the cheese, a Mexican blend provides the perfect meltability, but Monterey Jack or cheddar are excellent alternatives.

Pro Tips

To elevate your Santa Fe Chicken Skillet from good to unforgettable, focus on these critical techniques:

Season and brown the chicken properly: Don’t crowd the pan when browning the chicken pieces. Work in batches if necessary to ensure each piece develops a golden crust. This step creates foundational flavor through the Maillard reaction and helps the chicken retain moisture during the remainder of cooking.

Build flavor layers: The aromatic base of onions, peppers, and garlic should be cooked until softened before adding the spices. Once added, toast the spices for 30-60 seconds until fragrant before proceeding. This brief toasting awakens the essential oils in the spices, intensifying the dish’s signature Southwestern flavor profile.

Control the moisture: The perfect Santa Fe Chicken Skillet has a sauce that’s neither too dry nor too watery. If your mixture seems too thin after adding the tomatoes and broth, let it simmer uncovered for a few extra minutes. Conversely, if it’s too thick, add chicken broth one tablespoon at a time until you reach the desired consistency. The final texture should be saucy enough to coat the ingredients without excess liquid pooling in the pan.

Instructions

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with ¼ teaspoon salt and ⅛ teaspoon pepper. Add chicken to the hot skillet in a single layer (work in batches if needed) and cook for 3-4 minutes until golden brown on the first side. Flip and cook for another 2-3 minutes until nearly cooked through. Transfer to a plate and set aside.

Step 2: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell peppers, cooking for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Step 3: Sprinkle the chili powder, cumin, smoked paprika, remaining salt and pepper over the vegetables. Cook for 30-60 seconds, stirring constantly until the spices become aromatic and coat the vegetables evenly.

Step 4: Add the black beans, corn, diced tomatoes with green chilies, and chicken broth to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Step 5: Return the chicken to the skillet, nestling the pieces into the sauce. Simmer for another 2-3 minutes until the chicken is completely cooked through and registers 165°F (74°C) on an instant-read thermometer.

Step 6: Sprinkle the shredded cheese evenly over the top. Cover the skillet and remove from heat, allowing the residual heat to melt the cheese, about 2-3 minutes. Alternatively, place under a broiler for 1-2 minutes for a more golden, bubbly cheese topping.

Step 7: Garnish your completed Santa Fe Chicken Skillet with fresh cilantro leaves and serve with lime wedges and sliced avocado. The lime juice adds a bright finish that balances the rich, spicy flavors beautifully.

Variations

The Santa Fe Chicken Skillet is wonderfully adaptable to various dietary needs and flavor preferences. Here are some popular variations:

Vegetarian Santa Fe Skillet: Replace the chicken with 2 cups of diced zucchini and an additional cup of black beans or pinto beans. The vegetables will absorb the same delicious Southwestern flavors, and the additional beans ensure the dish remains protein-rich and satisfying. Use vegetable broth instead of chicken broth.

Spicy Santa Fe Chicken Skillet: For heat lovers, add 1-2 diced jalapeños (seeds included for maximum heat) when cooking the bell peppers, and incorporate ¼ teaspoon of cayenne pepper with the spice mix. Top with pepper jack cheese instead of the Mexican blend for an extra kick. A drizzle of hot sauce at serving time adds another dimension of heat.

Low-Carb Santa Fe Chicken: Replace the corn and black beans with cauliflower florets and diced zucchini to reduce the carbohydrates while maintaining satisfying volume and texture. This adaptation creates a keto-friendly version that doesn’t sacrifice the vibrant Southwestern flavors of the original Santa Fe Chicken Skillet.

Storage and Serving

Your Santa Fe Chicken Skillet stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of chicken broth to restore moisture, and warm gently on the stovetop or microwave until heated through.

For serving, transform this versatile dish in multiple ways:

Serve over cilantro-lime rice or cauliflower rice for a complete meal that soaks up the flavorful sauce. The rice provides a neutral base that complements the bold Southwestern flavors.

Create Santa Fe chicken bowls by layering the skillet mixture over greens with additional toppings like sour cream, guacamole, pico de gallo, and tortilla strips for a restaurant-worthy experience at home.

Use the mixture as a filling for burritos or tacos by wrapping in warm flour or corn tortillas with extra cheese. This hand-held version makes a fantastic lunch option that can be prepared ahead of time.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this Santa Fe Chicken Skillet and often result in even juicier meat. Thighs have more fat, which means more flavor and forgiveness if slightly overcooked. Adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.

How can I make this dish less spicy?
To reduce heat, use regular diced tomatoes instead of those with green chilies, omit the chili powder or reduce to 1 teaspoon, and make sure to thoroughly rinse the black beans. Serve with cooling toppings like sour cream or Greek yogurt to balance any remaining heat.

Can I make this ahead of time?
Yes! Prepare the entire dish up to the point of adding cheese, then refrigerate. When ready to serve, reheat in a skillet over medium-low heat until warmed through, then add cheese and cover until melted.

Is this recipe gluten-free?
The Santa Fe Chicken Skillet is naturally gluten-free, but always check individual ingredient labels, particularly the chicken broth and canned items, as some brands may contain gluten additives.

What can I substitute for black beans?
Pinto beans, kidney beans, or even white beans make excellent substitutes if you don’t have black beans on hand. Each variety brings a slightly different flavor and texture to the finished dish while maintaining the protein content.

Conclusion

This Santa Fe Chicken Skillet is comfort food at its finest — vibrant, satisfying, and bursting with Southwestern charm in every bite. It’s the kind of dish that transforms an ordinary weeknight into a flavorful fiesta without hours in the kitchen. The beauty of this one-pan wonder lies not just in its bold flavors and minimal cleanup, but in how it brings everyone to the table eager to dig in. Whether you’re meal prepping for the week ahead or looking for a crowd-pleasing dinner tonight, this skillet delivers warm, spicy satisfaction that will quickly earn its place among your favorite recipes.

Print