The Santa Fe Chicken Skillet allows anyone to serve up a plate of Southwestern flavors in a flash! In just 30 minutes, you can sear up juicy chicken, tender red peppers and onions, melty cheese, and hearty beans in a spice blend that has just the right amount of heat. Santa Fe Chicken Skillet is quick to make, quick to clean up, and so good you'll be craving it. This will end up in your weeknight rotation before you know it!
Ingredients• 1 tablespoon extra-virgin olive oil • 1 pound chicken breasts, boneless and skinless • 2 tablespoons taco seasoning • 1 teaspoon cayenne pepper • kosher salt, to taste • 2 cloves garlic, minced • 1 small red onion, chopped • 2 red bell peppers, chopped • 1 (15-ounce) can black beans, rinsed and drained • 2 cups cheddar, shredded • cilantro, optional, freshly chopped, for serving
In a large skillet over medium-high heat, heat the olive oil.
Season the chicken with taco seasoning, cayenne pepper, and salt.
Add the chicken to the hot oil and sauté until golden and cooked through, about 8 minutes per side.
Transfer the chicken to a plate.
Add the garlic, onion, and red bell peppers to the skillet and cook until softened, about 5 minutes.
Stir in the black beans until warmed through.
Transfer the mixture to a plate.
Reduce the heat to low.
Return the chicken to the skillet.
Top the chicken with the cheddar and the black bean mixture.
Cover the skillet and let the cheese melt, for about 5 minutes.
Garnish with the cilantro and serve!