Southwest flavors have always inspired me because they’re unapologetically bold and deeply comforting at the same time. When I look back at my time in restaurant kitchens, dishes like this taught me how simple ingredients — beans, corn, and smoky spices — could combine into something incredibly vibrant and satisfying. That’s exactly what you get with this Santa Fe Chicken Skillet with Black Beans and Corn. It’s a hearty, all-in-one skillet meal that delivers massive flavor. This recipe brings those big restaurant lessons right to your weeknight table; it’s lively, full of character, and you only dirty one pan. Wow, is that convenient!
Why This Santa Fe Chicken Skillet with Black Beans and Corn is a Weeknight Favorite
I use this recipe constantly because it delivers everything you want in a great home-cooked meal without the fuss. It’s built on ease, bold flavor, and using just one oven-safe pan, which I know you’ll appreciate after a long day. It truly is one of my favorite dinner solutions.
Quick Dinner Ideas: Ready Fast
Seriously, 35 minutes total time. That includes preheating the oven! You get that fantastic, hearty feel of a slow-cooked meal, but it’s totally built for busy nights. It’s the definition of maximum flavor payoff for minimal effort on your part.
Flavor Depth in a Simple Chicken Recipes Format
The flavor sounds complex, but it’s just smart layering. We use chili powder and smoked paprika to build a smoky base right in the pan. That means you get that restaurant-quality depth, even when you’re sticking to simple chicken recipes.
Gathering Ingredients for Your Santa Fe Chicken Skillet with Black Beans and Corn
To make this flavor pop, we keep the ingredient list short but mighty. Everything comes together right in that skillet, which is why I love this recipe for quick budget-friendly dinners. Don’t let the simplicity fool you; these components are what create that bold Southwest personality.
- 2 large chicken breasts
- 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 ounce) can Ro-tel diced tomatoes & green chilies drained
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro chopped (optional, to taste)
Ethan Miller is a Chef and Food Photographer at Sena Recipes. A former restaurant chef from California, he brings artistry to the table, transforming everyday recipes into visually stunning, flavorful experiences.
Chef Ethan Miller’s Ingredient Notes and Substitutions
When you’re building flavor this fast, every ingredient counts. The Ro-Tel is crucial; skip the plain diced tomatoes because you need those green chilies for that tangy heat that defines this style. If you’re pressed for time and want another one of those easy rotisserie chicken recipes, just toss in about 2 cups of pre-shredded meat when we add the veggies back in later.
I generally use chicken breasts here since it’s a favorite for chicken breast dinner ideas, but boneless, skinless chicken thighs work beautifully too—they just need a couple more minutes on the sear. And please, don’t swap that smoked paprika for regular paprika; the smoke is what pulls everything toward that authentic Santa Fe vibe!
Step-by-Step Instructions for the Santa Fe Chicken Skillet with Black Beans and Corn
Alright, let’s get cooking! This is where the magic happens, using just that one skillet to build layers of flavor so we can keep cleanup simple. Remember, the secret to these easy healthy chicken dinners is building flavor in the pan before we add the liquids.
Preparing and Searing the Chicken
First things first: get your oven preheated to 400F. Now, don’t just dump the whole breast in! Cut those two big chicken breasts in half lengthwise so you have four thinner cutlets. This lets them cook faster and more evenly later. Season both sides aggressively with garlic powder, chili powder, salt, and pepper.
Heat your oil in that oven-safe skillet over medium-high heat—this is important! We’re searing, not steaming. Cook the seasoned chicken for about 3 to 4 minutes per side until you get a nice light golden color. Pull that chicken out and set it aside—it doesn’t need to be cooked through yet!
Building the Flavor Base and Baking the Santa Fe Chicken Skillet with Black Beans and Corn
Now we build our sauce. Toss the chopped onion into the same hot skillet and sauté it for 5 minutes until it starts softening up. This is critical: scrape up any of those browned bits stuck to the bottom—that’s pure flavor!
Stir in the drained Ro-Tel, the rinsed black beans, the corn, and that smoked paprika. Let that simmer for just a minute to heat through. Nestle the seared chicken back into the mixture, spooning some of that veggie goodness right over the top of the pieces. Sprinkle that Mexican cheese blend everywhere, making sure the chicken gets a good blanket. Pop the skillet into the oven for 5 to 7 minutes. You are looking for the internal temp to hit 165F. Keep an eye on it; if you want that cheese extra browned, you can give it a quick blast under the broiler at the very end, but watch it like a hawk so it doesn’t burn!
Tips for Making the Best Santa Fe Chicken Skillet with Black Beans and Corn
Even when a recipe is already simple, there are always little chef tricks to make it taste like you worked four times as hard! I’ve tweaked this recipe over the years to ensure every flavor note hits just right and we avoid rookie mistakes, especially when trying to keep things healthy, like aiming for those healthy recipes.
First, let’s talk about that skillet. If your favorite pan isn’t oven-safe, please don’t panic! That’s a common issue when moving from stovetop to oven. Just transfer the entire veggie and bean mixture—and the seared chicken—into an oven-safe baking dish. It’ll be a tiny bit more cleanup, but the cheesy topping will melt perfectly fine.
My number one flavor tip here, which I mentioned before but it bears repeating, is using smoked paprika. If you only have regular paprika, it will work in a pinch, but the smoke complexity is what elevates this from just ‘seasoned chicken’ to ‘Santa Fe flavor.’ Don’t skip that smoky element; it’s essential for that deep, slow-cooked taste we love.
Also, before adding the cheese in Step 9, give your bean and corn mix a quick taste. That’s the time to check your seasoning. If it tastes a little flat, add just a tiny pinch more salt or another tiny dash of chili powder. The cheese will mellow things out, so make sure the base mixture has big flavor before it hits the oven.
Serving Suggestions for Your Santa Fe Chicken Skillet with Black Beans and Corn
This Santa Fe Chicken Skillet with Black Beans and Corn is designed to be a full experience right out of the pan, but I always like to serve it with a few fresh sides to balance that heat and cheese. A big dollop of cool sour cream or plain Greek yogurt is mandatory—it cuts through the richness beautifully.
If you want to add some bulk, serve it alongside a simple fresh side salad, or just pile on some sliced avocado and fresh lime wedges. Squeezing that fresh lime juice over the top just brightens up the entire dish. It takes zero extra cooking time and makes the meal feel complete!
Storage and Reheating the Santa Fe Chicken Skillet with Black Beans and Corn
This skillet is great for leftovers, making it perfect for prepping ahead. Once cooled, store any unused Santa Fe Chicken Skillet with Black Beans and Corn in an airtight container and it’ll keep well in the fridge for about three days.
For reheating, skip the microwave if you can! Pop the skillet (or transfer to a small oven-safe dish) back into a 350°F oven for 10 minutes until heated through. If you must microwave, use 30-second bursts and stir halfway to keep the beans and chicken from getting tough.
Frequently Asked Questions About This Santa Fe Chicken Skillet with Black Beans and Corn
I always get a ton of questions when readers try out flavor-forward skillet meals like this one! It means you’re excited to get it right, and that’s what I love to see. Here are answers to the most common things people ask about this hearty, one-pan meal designed for easy family dinner recipes.
Can I use Ground Chicken Recipes instead of breasts?
Oh yes, absolutely! If you prefer using ground chicken for your quick dinner ideas, here is my advice: Brown the ground chicken first in the skillet over medium-high heat, making sure to break it up as it cooks. Once it’s fully browned, tilt the pan and carefully drain off any excess rendered fat. You don’t want that grease mixing with your spices! Then, proceed with sautéing the onions right where you left off.
How can I make this a Healthy Dinner Recipes option?
That’s a great question, because even though this is a wonderful healthy chicken recipe thanks to the beans and corn, we can always dial up the health factor! The easiest way is to reduce the cheese by half—you’ll still get that lovely melted topping but with fewer saturated fats. Also, make sure you use low-sodium black beans if you are focused on keeping the salt low for your healthy dinner ideas.
Can I use frozen corn instead of canned?
You sure can! Frozen corn works really well here. Just toss it straight from the freezer into the skillet when the recipe calls for the canned corn. It will thaw quickly when you stir it in with the beans and tomatoes and still heat through perfectly when you bake it. No need to thaw it beforehand!
How spicy is this Santa Fe Chicken Skillet?
That depends entirely on two things: your spice level tolerance and what you use for the Ro-Tel! The recipe uses standard Ro-Tel, which has a nice, mild kick from the green chilies. If you like things really hot, swap the standard tomatoes for the Ro-Tel labeled ‘Hot’ or add 1/4 teaspoon of cayenne pepper right in there with your smoked paprika. It’s easy to customize your healthy dinner recipes this way.
Estimated Nutritional Data for Santa Fe Chicken Skillet with Black Beans and Corn
Okay, I know some of you are tracking macros or just curious about what’s in this satisfying meal. I’ve put together the estimated nutritional breakdown for one serving of this Santa Fe Chicken Skillet with Black Beans and Corn. Remember, I’m a chef, not a nutritionist—these numbers are based on the exact amounts laid out in the ingredient list and my standard assumptions for generic ingredients, so they are a guide for your low-calorie foods planning.
If you use a different brand of cheese or rinse your beans exceptionally well, the numbers might shift just a little bit. But this gives you a fantastic idea of how filling and protein-packed this skillet dinner truly is!
- Serving Size: 1 serving
- Calories: 450
- Protein: 42g (That’s huge for healthy chicken recipes!)
- Carbohydrates: 25g
- Fiber: 6g
- Fat: 20g
- Saturated Fat: 8g
- Sugar: 5g
- Sodium: 550mg
- Cholesterol: 120mg
This is why I love leaning into these healthy dinner ideas—you get a huge hit of protein from the chicken and beans, keeping you full way longer than a plate of pasta would!
Share Your Santa Fe Chicken Skillet with Black Beans and Corn Experience
I’m so excited for you to try this! Seriously, when you make this bold skillet meal, come back and tell me what you thought by rating it 5 stars. Tell me about any flavor tweaks you made—I love seeing how readers customize things! You can connect with me directly right here to share pictures of your beautiful dinner!
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Santa Fe Chicken Skillet with Black Beans and Corn
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make this bold, Southwest-inspired chicken skillet dinner using black beans, corn, and smoky spices. It is a hearty, all-in-one meal cooked primarily in one pan.
Ingredients
- 2 large chicken breasts
- 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 ounce) can Ro-tel diced tomatoes & green chilies drained
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro chopped (optional, to taste)
Instructions
- 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 an oven-safe skillet over medium-high heat.
- Cook the chicken for about 3-4 minutes per side until lightly golden. Remove the chicken from the pan.
- Add the onion to the skillet and sauté for 5 minutes or until it softens and lightly browns.
- Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Heat through for a couple of minutes, scraping up browned bits from the bottom of the pan.
- Add the chicken back into the skillet and spoon some of the tomato/bean/corn mixture over the chicken.
- Sprinkle the cheese over top of everything, concentrating it on the chicken.
- Place the skillet in the oven for 5-7 minutes or until the chicken reaches 165F and the cheese melts. You may broil the cheese for a few minutes at the end for browning, watching carefully to prevent burning.
- Top with fresh chopped cilantro if you are using it, and serve immediately.
Notes
- If your skillet is not oven-proof, transfer the contents to a baking dish for the final baking step, or cover the skillet with a lid to melt the cheese on the stovetop.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet and Baking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 42
- Cholesterol: 120
Keywords: Santa Fe Chicken Skillet, Black Beans and Corn, Southwest Chicken, One Pan Chicken, Skillet Dinner, Quick Chicken Dinner, Healthy Chicken Recipe