Santa Fe Chicken
The aroma of sizzling chicken fills the kitchen, weaving through the air with a heady mix of smoky spices and vibrant freshness. The sight of colorful ingredients — red tomatoes, golden corn, and dark black beans — dance together in a sizzling skillet, promising comfort and delight. Growing up, my family often gathered around the table for meals that brought us closer, and this Santa Fe Chicken recipe reminds me of those cherished moments. It’s a dish that wraps you in warmth, whether enjoyed at a cozy family dinner or a casual gathering with friends.
Table of Contents
Ready in just 30 minutes, this quick and easy Santa Fe Chicken will soon become a favorite in your weeknight rotation. Each bite bursts with flavor, making it hard to resist going back for seconds. So grab your apron, and let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Prep and cook in under 30 minutes, perfect for busy weeknights.
- Irresistible Flavor: The combination of spices, beans, and melty cheese creates an explosion of taste.
- Eye-Catching Appeal: The colorful presentation makes it a fantastic centerpiece for any meal.
- Flexible Serving: Ideal for dinner parties, game days, or even meal prep for the week.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets!
Ingredients You’ll Need
- 2 large chicken breasts: Thinner cutlets cook faster and absorb more flavor.
- ½ teaspoon garlic powder: Adds a robust, aromatic flavor.
- ½ teaspoon chili powder: Gives a kick of warmth. Substitute with paprika for a milder taste.
- Salt and pepper: Essential for enhancing flavors. Use sea salt for an extra touch.
- 2 tablespoons olive oil: Provides a rich, fruity flavor. Can be replaced with avocado oil if preferred.
- ½ medium onion (chopped): Caramelizes beautifully, adding sweetness.
- 10 ounce can Ro-tel diced tomatoes and green chilies (drained): Infuses the dish with spiciness and acidity. Swap for regular diced tomatoes if preferred.
- 14 ounce can black beans (drained and rinsed): Offers protein and heartiness; kidney beans make a good alternative.
- 12 ounce can corn (drained): Adds natural sweetness and texture; fresh or frozen corn works well too.
- ½ teaspoon smoked paprika: Deepens the flavor profile with a smoky essence.
- 1 cup Mexican cheese blend: Melts beautifully for a creamy topping. Feel free to use cheddar for a sharper taste.
- Fresh cilantro (chopped, optional): Adds a burst of freshness and visual appeal. If cilantro isn’t your favorite, chopped green onions are a great alternative.
How to Make Santa Fe Chicken
Preheat and Prepare: Start by preheating your oven to 400°F. While that heats up, slice those large chicken breasts in half lengthwise, creating four lovely cutlets. Season both sides with garlic powder, chili powder, salt, and pepper to make sure every bite is flavor-packed.
Sauté the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken cutlets carefully. Cook for about 3-4 minutes per side until they’re lightly golden and cooked through. Then, remove the chicken from the skillet and set aside while you whip up the flavorful filling.
Sauté the Onion: Add the chopped onion to the same skillet, stirring frequently. Sauté for about 5 minutes until the onions soften and turn a lovely golden brown. This step is key to building flavor as those bits stuck to the pan enhance the dish.
Mix in the Goodness: Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Allow the mixture to heat through for about 2 minutes, stirring occasionally to scrape up those delicious browned bits from the bottom of the pan. Your kitchen will start to smell amazing!
Combine and Top: Return the chicken to the skillet, nestling it into that scrumptious bean mixture. Spoon some of the corn and bean medley right over the chicken, then sprinkle the Mexican cheese blend generously on top. Concentrate that gooey goodness right on the chicken.
Bake to Perfection: Transfer the skillet to your preheated oven. Bake for about 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is gloriously melted. For an extra touch of indulgence, broil for an additional 2-3 minutes to get that perfect golden crust on the cheese.
Garnish and Serve: If you’re using it, sprinkle fresh chopped cilantro over the top before serving. Dive in and enjoy this delicious **Santa Fe Chicken** while it’s hot and bubbly!
Storing & Reheating
To store leftover Santa Fe Chicken, let it cool and then place it in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm it in the oven at 350°F for about 15-20 minutes until heated through, or pop it in the microwave for a quicker option. Just keep in mind that while the flavors will still shine, the texture may be slightly different after freezing.
Chef’s Helpful Tips
- Avoid overcooking the chicken to keep it juicy — use a meat thermometer for accuracy.
- Let your ingredients come to room temperature; this creates a more even cooking process.
- Don’t skip scraping the skillet when sautéing onions — those bits add depth and flavor!
- Feel free to switch up the veggies — bell peppers or zucchini would be fantastic in this dish!
- Want a kick? Add diced jalapeños to the mix for an extra layer of heat.
- Make it a day ahead: assemble everything, cover with plastic wrap, and bake when ready.
You’re just a few ingredients away from a flavorful and satisfying meal! This Santa Fe Chicken not only brings comfort but is also perfect for sharing. Now that you’re armed with this easy recipe, let your creativity shine through and add your own twist!
Recipe FAQs
Can I use frozen chicken breasts?
Yes! If you’re starting with frozen chicken breasts, make sure they are thawed beforehand for even cooking. Adjust cooking time slightly if you’re using thicker pieces.
What can I serve with Santa Fe Chicken?
This flavorful dish pairs beautifully with rice, quinoa, or a fresh green salad. You could also serve it with tortilla chips for a crunchy aspect!
Can I make this dish ahead of time?
Absolutely! Assemble everything in the skillet, cover, and store in the refrigerator for up to a day. Just pop it in the oven when you’re ready to bake.
Is there a vegetarian version of this recipe?
You bet! Simply replace the chicken with a hearty vegetable mix or use tofu for added protein. You may wish to sauté the veggies first for a better texture.
More Dinner Recipes
- Creamy Garlic Pasta | 30-Minute Easy Pasta Dinner
- Golden Fried Chicken
- Healthy Cheesy Ground Beef Rice Casserole
- Slow Cooker Pulled Pork
- Healthy Pesto Sausage Gnocchi Bake
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📖 Recipe Card
Santa Fe Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Description
This Santa Fe Chicken offers a burst of flavors with spices, black beans, and melted cheese, making it an ideal choice for a quick and delicious meal. Perfect for family gatherings or busy weeknights!
Ingredients
- 2 large chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper
- 2 tablespoons olive oil
- ½ medium onion (chopped)
- 10 ounce can Ro-tel diced tomatoes and green chilies (drained)
- 14 ounce can black beans (drained and rinsed)
- 12 ounce can corn (drained)
- ½ teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro (chopped, optional)
Instructions
- Preheat oven to 400°F and slice chicken breasts in half to create cutlets. Season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet. Cook chicken cutlets for about 3-4 minutes per side until golden and cooked through.
- Remove chicken, add chopped onion, and sauté until golden brown, about 5 minutes.
- Mix in Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat for 2 minutes, stirring occasionally.
- Return chicken to the skillet, nestle into the bean mixture, and top with cheese blend. Bake for 5-7 minutes until cheese is melted and chicken is cooked through, broil if necessary.
- Garnish with fresh cilantro, serve hot.
Notes
Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
Feel free to substitute ingredients like kidney beans or cheddar cheese based on your preference.
This dish stores well; refrigerate leftovers for up to 3-4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg
