Dinner

Santa Fe Skillet Chicken Recipe

ByMaya Arden May 16, 2026May 16, 2026

Introduction

This Santa Fe Skillet Chicken brings bold southwestern flavors to your dinner table with spicy chicken, sautéed peppers, and melted cheddar. It’s a quick, satisfying meal perfect for busy weeknights or casual gatherings.

The dish shows two pieces of cooked chicken breast on a white plate, each topped with melted yellow cheese and black beans scattered over them. On top of the cheese-covered chicken are some cooked red bell pepper strips and caramelized onions, adding red and brown shades and soft texture. Around the chicken, more black beans and sautéed onions spread out loosely, while small green cilantro leaves are sprinkled on top for a fresh touch. A fork holds a bite of chicken mixed with a red pepper strip and an onion slice in the foreground. The white plate sits on a white marbled surface with part of a bowl of green herbs visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts

2 tbsp. taco seasoning
1 tsp. cayenne pepper

Kosher salt, to taste
1 red bell pepper, seeds and ribs removed, thinly sliced

1 small red onion, thinly sliced
2 garlic cloves, finely chopped
1 (15-oz.) can black beans, rinsed and drained

1 1/2 cups shredded yellow cheddar
Finely chopped fresh cilantro, for serving
Tortilla chips, for serving (optional)

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken breasts evenly with taco seasoning, cayenne pepper, and kosher salt. Add chicken to the skillet and cook, turning once halfway through, until golden brown and cooked through (internal temperature should reach 165°F), about 8 to 10 minutes per side. Transfer cooked chicken to a plate.
Step 2: In the same skillet, add the sliced red bell pepper, red onion, and chopped garlic. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Stir in the black beans and cook until warmed through. Remove the mixture from the skillet and place onto a separate plate.
Step 3: Reduce heat to low and return the cooked chicken to the skillet. Top each piece with shredded cheddar cheese, then spoon the pepper and bean mixture over the cheese. Cover the skillet and let it cook until the cheese melts, about 3 to 5 minutes.

Step 4: Sprinkle finely chopped fresh cilantro over the top before serving. Serve with tortilla chips on the side, if desired.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
Substitute mozzarella or pepper jack cheese for a different cheesy twist.

Use chicken thighs instead of breasts for juicier meat.
Serve with a side of avocado or sour cream to balance the heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To maintain crispness, keep tortilla chips separate until serving.