Santa Fe Chicken Skillet

Step 1

Preheat the oven to 400F and move the rack to the middle position.

Step 2

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.

Step 3

Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.

Step 4

Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.

Step 5

Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.

Step 6

Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).

Step 7

Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.

Step 8

Top with fresh chopped cilantro and serve immediately.