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Santa Fe Chicken in a skillet

Santa Fe Chicken Skillet

This Santa Fe Chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty Tex-Mex cheese. It's ready in 30 minutes and great for hungry families! 
Course Main Course
Cuisine American
Keyword Santa Fe Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 448kcal


  • 2 large chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt & pepper to taste
  • 2 tablespoons olive oil
  • 1/2 medium onion chopped
  • 1 (10 fluid ounce) can Ro-tel diced tomatoes & green chilies drained
  • 1 (14 fluid ounce) can black beans drained & rinsed
  • 1 (12 fluid ounce) can corn drained
  • 1/2 teaspoon smoked paprika
  • 1 cup Tex-Mex cheese blend
  • Fresh cilantro chopped (optional, to taste)


  • Preheat the oven to 400F and move the rack to the middle position.
  • Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
  • Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
  • Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
  • Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
  • 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).
  • Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) 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.
  • Top with fresh chopped cilantro and serve immediately.


  • This is the Le Creuset skillet pictured.
  • If your skillet isn't oven-proof, for step 6 you can either transfer the skillet contents to a baking dish or simply keep cooking the chicken in the skillet (cover it with a lid so the cheese melts).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 448kcal | Carbohydrates: 33g | Protein: 39g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 839mg | Potassium: 997mg | Fiber: 8g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 13mg | Calcium: 207mg | Iron: 3mg