1-Getting started: Getting started with this Santa Fe Chicken Skillet is as simple as heating up your pan, and you’ll have a delicious meal ready in no time. Begin by preheating your oven to 400°F and make sure your rack is in the middle for even cooking. Slice the 2 large chicken breasts in half lengthwise to create 4 thin cutlets, then season them on both sides with 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, salt, and pepper.

2-Heat and cook chicken: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat and cook the chicken for 3-4 minutes per side until it’s golden brown, then remove it from the pan. In the same skillet, sauté the 1/2 medium chopped onion for about 5 minutes until it’s softened and lightly browned. Add the drained 1 (10 ounce) can diced tomatoes and green chilies, 1 (14 ounce) can black beans (drained and rinsed), 1 (12 ounce) can corn (drained), and 1/2 teaspoon smoked paprika; heat everything through while scraping up those tasty browned bits from the bottom of the pan.

3-Return chicken and bake: Return the chicken to the skillet, spoon the tomato mixture over the top, and sprinkle with 1 cup Mexican cheese blend. Bake for 5-7 minutes until the chicken reaches 165°F and the cheese melts beautifully. For an extra touch, you can broil it carefully to brown the cheese, then garnish with chopped fresh cilantro if you like and serve right away. This method, with a total time of just 30 minutes, makes it perfect for busy families, and if you’re into more skillet ideas, try this grilled hot honey chicken recipe for a fun variation.