Ingredients
Scale
Here’s what you’ll need to whip up this delicious meal. I’ve included some of my favorite substitutions, just in case you’re missing an ingredient but still want to dive into this skillet sensation.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bell pepper, diced (any color will do, but I love the sweetness of red)
- 1 cup frozen corn kernels
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional for garnish)
If you’re out of black beans, kidney beans are a great alternative. And if you’re looking to add a bit more heat, feel free to toss in some diced jalapeños!
Instructions
Now, let’s walk through how to make this dish come alive in your kitchen. You’ll have dinner on the table in no time!
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Cook them until golden brown on the outside, about 5-7 minutes.
- Add the diced bell pepper to the skillet and sauté until they start to soften, about 3 minutes.
- Stir in the corn, black beans, and diced tomatoes with green chilies. Sprinkle in the chili powder, cumin, and a generous pinch of salt and pepper.
- Reduce the heat to medium and let the mixture simmer, allowing the flavors to meld together beautifully, about 10 minutes.
- Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let the cheese melt—this should take about 3 minutes.
- Before serving, garnish with chopped cilantro if desired for a fresh, herby finish.
Pro tip: Make sure the chicken is fully cooked before adding the cheese. Nothing beats that gooey, melty layer over perfectly cooked chicken!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Santa Fe Chicken Skillet, recipe, cooking, food
