Step 1

Preheat the oven to 400°Fahrenheit (205°C).

Step 2

Cut the chicken breasts in half lengthwise, making 4 thin cutlets. Pat dry with paper towels, then season on both sides with the taco seasoning.

Step 3

Warm 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until lightly browned. Remove the chicken to a plate.

Step 4

Add the remaining 1 tablespoon olive oil to the skillet with the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

Step 5

Add the drained tomatoes, black beans, corn, and smoked paprika. Stir to combine and cook for 2-3 minutes.

Step 6

Nestle the chicken cutlets into the bean mixture, sprinkle the shredded cheese evenly over the top, and transfer the skillet to the preheated oven. Bake for 5-7 minutes until the chicken is cooked (165°Fahrenheit internal temperature) and the cheese is melted and bubbly.

Step 7

Garnish with fresh chopped cilantro and serve immediately. Enjoy!