Description
A hearty and flavorful Santa Fe Skillet Chicken recipe featuring tender chicken breasts cooked with bell peppers, onions, black beans, corn, and a blend of southwestern spices. This one-pan dish is perfect for a quick weeknight dinner, delivering a spicy and vibrant meal with minimal cleanup.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Vegetables and Beans
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
Additional Ingredients
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: sliced jalapeños for extra heat
Instructions
- Prepare the Chicken: In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Rub the spice mixture evenly over the chicken breasts. Heat olive oil in a large skillet over medium-high heat.
- Cook the Chicken: Add the chicken breasts to the hot skillet and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes until vegetables are slightly softened.
- Add Corn and Beans: Stir in the corn and black beans with the vegetables. Cook for another 3-4 minutes until everything is heated through.
- Combine and Melt Cheese: Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture. Sprinkle shredded cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts.
- Garnish and Serve: Remove from heat. Sprinkle chopped cilantro on top and serve with lime wedges and optional jalapeños. Enjoy your vibrant Santa Fe Skillet Chicken hot.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Add diced tomatoes for extra freshness and moisture.
- Serve with rice, quinoa, or warm tortillas for a complete meal.
- Adjust the chili powder and jalapeños according to your spice preference.
- Leftovers store well in the refrigerator for up to 3 days.
