Description
Santa Fe Chicken Skillet: Spicy chicken cooked in a sizzling skillet with black beans, corn, and peppers. Quick, flavorful, and perfect for a crowd.
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (estimated 2 cups)
- Calories: 450 calories per serving
- Sugar: 7 grams
- Sodium: 800 mg
- Fat: 17 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Protein: 38 grams
- Cholesterol: 100 mg