This Santa Fe Chicken Skillet is Basically a Party in a Pan
Some weeknights, the idea of making dinner feels like a punishment for a crime I didn’t commit. My brain is fried, my energy is nonexistent, and takeout is calling my name.
But then I remember one-pan meals exist. They are the superheroes of the kitchen, swooping in to save you from a pile of dirty dishes and a sad, empty stomach.
And this Santa Fe Chicken Skillet? It’s the captain of that superhero team.
It’s loaded with zesty, vibrant flavors that just wake you up. Plus, it’s the kind of meal that makes you look like you have your life together, even if you’ve been wearing the same sweatpants for three days. No judgment here.
It’s a dump-and-go masterpiece that is seriously hard to mess up. Let’s make something that actually tastes amazing without a ton of effort.
What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced (or more, I won’t stop you)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 cup chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: chopped fresh cilantro, sour cream or Greek yogurt, sliced avocado, lime wedges
Pro Tips
I’ve made this enough times to learn a few things, mostly by messing them up first. So you don’t have to.
1. **Don’t Crowd the Pan.** When you first cook the chicken, give the pieces some space. If you pile it all in at once, it will steam instead of brown. We want that nice golden-brown sear. It adds a TON of flavor. Cook in two batches if you have to.
2. **Toast Your Spices.** This sounds fancy, but it’s not. When you add the chili powder, cumin, and other spices to the pan with the veggies, let them cook for about 30-60 seconds before adding the liquids. The heat wakes them up and makes them way more flavorful. You’ll smell the difference immediately.
3. **The Final Squeeze is Key.** Don’t skip the lime wedge at the end. That little bit of fresh acid brightens up all the other flavors in the skillet. It takes it from “good” to “whoa, what’s in this?”
4. **Use a BIG Skillet.** Seriously. A 12-inch cast iron or other large, oven-safe skillet is your best friend here. It gives you room to stir without flinging beans and corn all over your stovetop. I speak from experience.
Tools Required
Nothing too crazy here, which is the whole point!
- A large skillet (12-inch, preferably cast iron or oven-safe)
- Cutting board
- A good knife
- Measuring spoons and cups
- A wooden spoon or spatula for stirring
Substitutions and Variations
This recipe is super flexible. You can pretty much clean out your fridge with it.
| Ingredient | Substitution Ideas | Notes |
|---|---|---|
| Chicken Breast | Chicken thighs, ground turkey, shrimp | Adjust cook time accordingly. |
| Black Beans | Pinto beans, kidney beans | Rinse them well! |
| Bell Peppers | Zucchini, mushrooms, poblano peppers | Add zucchini later so it doesn’t get mushy. |
| Cheese | Pepper Jack, cotija, dairy-free blend | Pepper Jack adds a nice little kick. |
For a spicy kick, add a diced jalapeño with the onions and peppers. Or if you want to make it creamier, stir in about 1/4 cup of heavy cream or cream cheese right at the end before adding the cheese.
Make-Ahead Tips
If you know you’re going to have a chaotic evening, you can do a few things ahead of time to make this even faster.
– **Chop Chop:** Dice your onion and bell peppers. Store them in an airtight container in the fridge for up to 2 days.
– **Spice It Up:** Mix all your spices (chili powder, cumin, paprika, oregano, salt, pepper) in a small bowl. Cover it and have it ready to go.
– **Chicken Prep:** You can cube the chicken and store it in a separate airtight container in the fridge.
Doing this turns a 30-minute meal into a 15-minute one. You basically just have to dump things into the pan.
How to Make Santa Fe Chicken Skillet
**Step 1:** Heat the olive oil in your large skillet over medium-high heat. Add the cubed chicken and season with a bit of salt and pepper.
**Step 2:** Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. Don’t touch it too much at first to get that good sear. Remove the chicken from the skillet and set it aside on a plate.
**Step 3:** Add the diced onion and bell peppers to the same skillet (don’t wipe it out!). Cook for about 5 minutes, until they start to soften. If the pan is dry, add another splash of oil.
**Step 4:** Stir in the minced garlic and all of your spices. Cook for about 1 minute until you can smell everything. It’s going to smell amazing.
**Step 5:** Add the drained black beans, corn, diced tomatoes with their juice, and the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan. That’s pure flavor.
**Step 6:** Bring the mixture to a simmer. Once it’s bubbling, reduce the heat to medium-low. Add the cooked chicken back into the skillet and stir to combine.
**Step 7:** Let it simmer for about 5-10 minutes for all the flavors to get to know each other. The sauce will thicken up a bit.
**Step 8:** Sprinkle the shredded cheese all over the top. You can either put a lid on the skillet for a couple of minutes to melt the cheese, or if your skillet is oven-safe, pop it under the broiler for 1-2 minutes until the cheese is bubbly and golden. Watch it closely so it doesn’t burn!
**Step 9:** Remove from the heat and top with fresh cilantro, avocado, a dollop of sour cream, and a big squeeze of lime juice before serving.
Nutritional Info, Diet Swaps, and Pairings
This is just an estimate, but it gives you a general idea.
| Category | Details and Swaps |
|---|---|
| Nutrition (approx.) | Calories: ~450, Protein: ~40g, Carbs: ~30g |
| For a Low-Carb Diet | Skip the corn and beans. Serve over cauliflower rice or zucchini noodles. |
| For a Vegetarian Diet | Ditch the chicken. Double the black beans or add a can of pinto beans. |
| For a Dairy-Free Diet | Use a dairy-free cheese alternative and skip the sour cream. |
**How to Serve It:**
You can eat this straight out of the skillet with a fork (my personal favorite method). Or you can serve it over a bed of fluffy rice, scoop it into warm tortillas for quick tacos, or serve it with a side of tortilla chips for dipping.
Leftovers and Storage
If you somehow have leftovers, they’re fantastic the next day.
– **Fridge:** Let the skillet cool down completely. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get even better.
– **Freezer:** You can freeze this, too. Store it in a freezer-safe container or bag for up to 3 months. I recommend freezing it without the cheese and fresh toppings, then adding those when you reheat it.
– **Reheating:** The microwave works fine. Or, you can gently reheat it in a skillet on the stove. Add a splash of chicken broth or water if it seems a little dry.
Frequently Asked Questions
**Q1. Is this recipe very spicy?**
**Ans:** Not really. The diced tomatoes with green chiles and the chili powder give it a mild, zesty warmth, but it’s not “hot.” If you’re sensitive to spice, you can use a can of plain diced tomatoes instead. If you want more heat, add a pinch of cayenne pepper or a chopped jalapeño.
**Q2. Can I use frozen corn?**
**Ans:** Absolutely. Just toss it in straight from the freezer when the recipe calls for corn. It will thaw out quickly in the hot skillet. No need to thaw it first.
**Q3. My sauce looks too thin. What should I do?**
**Ans:** Just let it simmer for a few more minutes with the lid off. The liquid will evaporate and the sauce will thicken up. If you’re in a hurry, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir that into the skillet and let it bubble for a minute.
**Q4. Can I use a different kind of meat?**
**Ans:** For sure. Ground beef or ground turkey would be great. Just brown it with the onions and drain off any excess fat before moving on to the next steps. Shrimp would also be delicious, but add it at the very end and cook just until it turns pink so it doesn’t get tough.
Wrapping Up
And there you have it. A full, satisfying meal made in one pan that tastes like you ordered it from a restaurant, but without the bill at the end.
It’s one of those back-pocket recipes that will save you on busy nights and make you feel like a kitchen genius. It’s colorful, flavorful, and so incredibly easy.
So go on, give it a shot. It’s pretty hard to mess this one up, I promise.
When you make it, drop a comment below and let me know how it turned out! Did you add anything different? I’m always looking for new ideas.
