Santa Fe Skillet Recipe
Grilled chicken, sweet onions, smoky Ortega chiles, ripe tomatoes, and melted cheese all cooked together in a skillet.
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Ingredients
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Skillet
Vegetables & Chiles
Finishing & Garnish
Method
Skillet
- 1
Prepare and season chicken
Pat chicken dry and slice each breast horizontally into 2 thinner cutlets (or into 1/2-inch strips). In a bowl, combine salt, black pepper, smoked paprika, ground cumin, and garlic powder. Toss chicken with 1 tablespoon olive oil and the spice mixture until evenly coated.
- 2
Sear chicken
Heat a large oven-safe skillet (cast-iron recommended) over medium-high heat. Add remaining 1 tablespoon olive oil. When shimmering, add seasoned chicken in a single layer and sear 3–4 minutes per side until golden-brown and mostly cooked through (internal temp about 155°F / 68°C). Remove chicken to a plate and set aside.
Vegetables & Chiles
- 3
- 4
Add tomatoes
Stir in the diced tomatoes and cook 2–3 minutes until tomatoes warm and begin to release juices, creating a saucy base. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- 5
Return chicken to skillet
Nestle the seared chicken pieces back into the vegetable mixture, spooning some of the juices over the chicken so everything is evenly distributed.
Finishing & Garnish
- 6
Top with cheese and melt
Evenly sprinkle the shredded Monterey Jack and cheddar over the chicken and vegetables. If using an oven-safe skillet, transfer skillet to a preheated 400°F (200°C) oven and bake 6–8 minutes until cheese is melted and chicken reaches 165°F (74°C). Alternatively, cover skillet with a tight-fitting lid and cook on the stovetop over low heat 5–7 minutes until cheese melts and chicken finishes cooking.
- 7
Garnish and serve
Remove skillet from oven or heat. Sprinkle chopped cilantro over the top and serve with lime wedges alongside. Offer sliced avocado as an optional garnish. Serve warm, scooping chicken, vegetables, and melted cheese onto plates or tortillas.