Santa Fe Skillet Chicken Recipe
Introduction
This Santa Fe Skillet Chicken is a flavorful one-pan meal packed with bold spices, tender chicken, and a melty cheddar topping. It’s quick to prepare and perfect for a cozy weeknight dinner with a Southwestern twist.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless chicken breasts
- 2 tbsp. taco seasoning
- 1 tsp. cayenne pepper
- Kosher salt
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 (15-oz.) can black beans, rinsed, drained
- 1 1/2 cups shredded yellow cheddar
- Finely chopped fresh cilantro, for serving
- Tortilla chips, for serving
Instructions
- Step 1: In a large skillet over medium-high heat, heat the olive oil. Sprinkle the chicken breasts evenly with taco seasoning, cayenne pepper, and a pinch of kosher salt. Add the chicken to the skillet and cook, turning halfway through, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. This should take about 8 to 10 minutes per side. Remove the chicken and transfer to a plate.
- Step 2: Add the sliced red bell pepper, red onion, and chopped garlic to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Stir in the rinsed and drained black beans until warmed through. Transfer this mixture to another plate.
- Step 3: Reduce the heat to low and return the cooked chicken to the skillet. Top each piece with shredded cheddar, then spoon the pepper, onion, and bean mixture on top. Cover the skillet and let the cheese melt, about 3 to 5 minutes.
- Step 4: Sprinkle the finely chopped fresh cilantro over the top for a bright, fresh finish. Serve immediately with tortilla chips on the side, if desired.
Tips & Variations
- For a milder dish, reduce or omit the cayenne pepper and use mild taco seasoning.
- Try swapping yellow cheddar for pepper jack cheese for an extra spicy kick.
- Add a squeeze of fresh lime juice before serving to brighten the flavors.
- Use chicken thighs instead of breasts for juicier meat and richer flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to keep the chicken tender and the cheese melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned black beans?
Yes, but be sure to soak and cook the dried beans fully beforehand. Using canned beans is quicker and more convenient for this recipe.
What can I serve with Santa Fe Skillet Chicken?
This dish pairs well with a side of rice, a simple green salad, or warm tortillas to make it more filling.
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Santa Fe Skillet Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Santa Fe Skillet Chicken is a vibrant, one-pan meal bursting with bold Southwestern flavors. Tender, seasoned chicken breasts cook alongside sautéed bell peppers, onion, and black beans, topped with melted cheddar cheese and fresh cilantro. Served with crunchy tortilla chips, it’s a perfect dish for a quick and satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless chicken breasts
- 2 tbsp. taco seasoning
- 1 tsp. cayenne pepper
- Kosher salt, to taste
Vegetables and Beans
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 (15-oz.) can black beans, rinsed and drained
Toppings and Garnish
- 1 1/2 cups shredded yellow cheddar cheese
- Finely chopped fresh cilantro, for serving
- Tortilla chips, for serving (optional)
Instructions
- Heat the skillet and cook chicken: In a large skillet over medium-high heat, warm the olive oil. Sprinkle the chicken breasts evenly with taco seasoning, cayenne pepper, and kosher salt. Add the chicken to the skillet and cook, turning halfway through, until golden brown on both sides and an instant-read thermometer inserted into the thickest part reads 165°F, approximately 8 to 10 minutes per side. Transfer the cooked chicken to a plate and set aside.
- Sauté vegetables and beans: Add the sliced red bell pepper, onion, and chopped garlic to the same skillet. Cook while stirring for about 7 minutes or until the vegetables soften. Stir in the rinsed and drained black beans, warming them through. Once heated, transfer this mixture to another plate.
- Melt cheese over chicken: Reduce the heat to low and return the cooked chicken breasts to the skillet. Top the chicken evenly with the shredded cheddar cheese and then add the vegetable and bean mixture on top. Cover the skillet and allow the cheese to melt completely, about 3 to 5 minutes.
- Garnish and serve: Sprinkle the finely chopped fresh cilantro over the top. Serve the Santa Fe Skillet Chicken hot alongside tortilla chips for added crunch and texture, if desired.
Notes
- For milder flavor, reduce or omit the cayenne pepper.
- You can substitute yellow cheddar with Monterey Jack or a Mexican cheese blend for different flavor profiles.
- To keep it gluten-free, ensure your taco seasoning is gluten-free or make your own blend at home.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
- Add avocado slices or a dollop of sour cream when serving for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Keywords: Santa Fe chicken, skillet chicken, one-pan dinner, Southwestern recipe, black beans, cheesy chicken, quick chicken dinner, taco seasoning chicken
