Santa Fe chicken skillet is a quick one-pan dinner made with seasoned chicken, peppers, black beans, corn, and tomatoes finished with lime juice and melted cheese. It's bold, filling, and perfect when you want an easy Southwest style meal without a lot of prep.
A Quick Look at the Recipe
✅ Recipe Name: Santa Fe Chicken Skillet
🕒 Ready In: ~30 minutes
👪 Serves: 4
🍽 Calories: ~410 per serving (estimated)
🥣 Main Ingredients: Chicken, bell peppers, onion, black beans, corn, diced tomatoes, lime juice, Mexican blend cheese
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - one-pan skillet dinner
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Everything cooks in one skillet, which makes cleanup simple, and the beans and corn make it hearty enough to serve on its own. It's great for busy weeknights, meal prep, and leftovers that reheat well.
If you love easy skillet dinners, try our Garlic Butter Steak Bites, Hawaiian Chicken, Mediterranean Baked Cod, or Chicken Broccoli Stir Fry.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Santa Fe Chicken Skillet:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Santa Fe Chicken Skillet:
- Recipe Notes & Tips:
- How to Store:
- Santa Fe Chicken Skillet FAQs:
- More Easy Dinner Recipes You'll Love
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- Santa Fe Chicken Skillet
Why You'll Love this Santa Fe Chicken Skillet:
Bold Southwest Flavor: Chili powder, oregano, peppers, and lime give it that classic Santa Fe taste.
One Pan Dinner: Everything cooks in one skillet, which makes it easy for busy weeknights.
Hearty and Filling: Chicken, beans, and corn make it satisfying without needing extra sides.
Great for Leftovers: It reheats well and works for meal prep lunches and quick dinners.
Key Ingredients:
- cubed chicken breast. Cooks quickly and soaks up the spices, making the skillet dinner filling and flavorful.
- bell peppers and onion. Add sweetness and crunch, and they build the base flavor for the whole skillet.
- black beans. Add protein and make the dish more hearty.
- corn. Adds a sweet pop that balances the savory spices.
- lime juice. Brightens the whole skillet at the end and pulls the flavors together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken option: Use chicken thighs for a juicier Santa Fe chicken skillet.
- Make it spicier: Add diced jalapeño or a pinch of cayenne.
- Add more veggies: Stir in zucchini or mushrooms for extra volume.
- Dairy-free option: Skip the cheese or use a dairy-free shredded cheese.
- Serve it different ways: Spoon over rice, quinoa, cauliflower rice, or use it as a taco filling.
How to Make Santa Fe Chicken Skillet:
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken. Sprinkle the chili powder, salt, pepper, and oregano over the chicken and stir until evenly coated.
- Step 2: Cook for 5 to 7 minutes, until browned and cooked through, then transfer the chicken to a plate. In the same skillet, add the onion, garlic, and bell peppers. Cook for 3 to 4 minutes, until the vegetables start to soften.
- Step 3: Stir in the black beans, corn, and diced tomatoes. Simmer for 5 minutes, stirring occasionally, until everything is hot and the flavors blend. Add the chicken back to the skillet and stir.
- Step 4: Stir in the lime juice, then sprinkle the Mexican blend cheese over the top. Cover for 2 to 3 minutes, just until the cheese melts, then serve.
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Recipe Notes & Tips:
- Cut chicken evenly: Similar sized cubes cook at the same speed and keep the skillet from having dry pieces.
- Cook chicken first: Browning the chicken adds flavor, and removing it keeps it tender while the vegetables cook.
- Drain and rinse beans and corn: This prevents the skillet from getting watery and keeps the flavor cleaner.
- Add lime at the end: Lime juice tastes freshest when stirred in right before serving.
- Melt cheese with the lid: Covering for a couple minutes helps the cheese melt quickly without overcooking the chicken.
How to Store:
Refrigerator: Store Santa Fe chicken skillet in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium-low heat or in the microwave until hot. Add a small splash of water if it thickens.
Meal prep tip: Portion into containers with rice or cauliflower rice for easy grab and go lunches.
Santa Fe Chicken Skillet FAQs:
To keep Santa Fe chicken skillet from being watery, drain and rinse the beans and corn and simmer the tomatoes for a few minutes so excess liquid reduces. Cooking the vegetables before adding the chicken back in also helps the texture stay thick.
Santa Fe chicken skillet is usually gluten-free, but check labels on canned beans, corn, diced tomatoes, and seasoning blends to confirm.
Santa Fe chicken skillet is great served over rice, quinoa, or cauliflower rice. It also works as a filling for tacos, burrito bowls, lettuce wraps, or nachos.
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Santa Fe Chicken Skillet
Ingredients
- 1 ½ pounds chicken breast, cubed
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 2 tablespoons olive oil
- ½ cup onion, diced
- 3 garlic cloves, minced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 can black beans
- 1 can corn
- 1 can diced tomatoes
- 1 tablespoon lime juice
- 1 cup mexican blend cheese, shredded
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken.
- Sprinkle the chili powder, salt, pepper, and oregano over the chicken and stir until evenly coated. Cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through, then transfer the chicken to a plate.
- In the same skillet, add the diced onion, garlic, and bell peppers. Cook for 3 to 4 minutes, until the vegetables start to soften.
- Stir in the black beans, corn, and diced tomatoes. Simmer for 5 minutes, stirring occasionally, until everything is hot and the flavors blend.
- Add the chicken back to the skillet and stir to combine.
- Stir in the lime juice, then sprinkle the Mexican blend cheese over the top. Cover for 2 to 3 minutes, just until the cheese melts, then serve.
Nutrition
Notes
- Cut chicken evenly: Similar sized cubes cook at the same speed and keep the skillet from having dry pieces.
- Cook chicken first: Browning the chicken adds flavor, and removing it keeps it tender while the vegetables cook.
- Drain and rinse beans and corn: This prevents the skillet from getting watery and keeps the flavor cleaner.
- Add lime at the end: Lime juice tastes freshest when stirred in right before serving.
- Melt cheese with the lid: Covering for a couple minutes helps the cheese melt quickly without overcooking the chicken.
Clara says
I love this recipe! I have tried it over rice as well as wrapping it in a tortilla. Yum!