Description
A bold and colorful one-skillet meal packed with juicy chicken, Tex-Mex spices, vibrant veggies, and melted cheese—Santa Fe Chicken is a comforting, easy weeknight favorite everyone loves.
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into chunks or strips
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup frozen or canned corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup shredded cheese (cheddar, Monterey Jack, or Tex-Mex blend)
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with cumin, paprika, chili powder, salt, and pepper.
- Cook for 6–8 minutes, until chicken is golden brown and cooked through. Remove and set aside.
- In the same skillet, add a little more oil if needed and sauté diced bell peppers for about 5 minutes.
- Stir in corn, black beans, and diced tomatoes (with juice).
- Return chicken to the skillet and stir everything together.
- Sprinkle cheese evenly over the top of the mixture.
- Cover with a lid and let it melt over low heat for about 5 minutes.
- Garnish with chopped cilantro and serve hot over rice or in tortillas.
Notes
For extra creaminess, stir in 1/4 cup cream cheese before topping with shredded cheese. Easily adapted for gluten-free diets. Store leftovers in the fridge or freezer and reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex