A flavorful, cheesy Mexican chicken skillet baked with beans, corn, and smoky spices for a quick and hearty dinner.

Scale

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 oz) can Ro-tel diced tomatoes & green chilies, drained

1 (14 oz) can black beans, drained & rinsed

1 (12 oz) can corn, drained

1/2 teaspoon smoked paprika

1 cup Mexican cheese blend

Fresh cilantro, chopped (optional)

1. Preheat oven to 400°F.

2. Cut chicken breasts in half lengthwise; season with garlic powder, chili powder, salt, and pepper.

3. Heat olive oil in oven-safe skillet; sear chicken 3–4 minutes per side until golden.

4. Remove chicken and add onion; sauté until softened.

5. Add Ro-tel, beans, corn, and smoked paprika; scrape browned bits and stir.

6. Return chicken, spoon mixture over top, and sprinkle cheese evenly.

7. Bake 5–7 minutes or until cheese is melted and chicken reaches 165°F.

8. Top with cilantro and serve hot.

If your skillet isn’t oven-safe, transfer contents to a baking dish before baking. For extra browning, broil cheese for 1–2 minutes.

Keywords: Santa Fe Chicken, cheesy Mexican chicken, baked chicken casserole