Craving a flavor-packed dinner that’s ready in a flash? Look no further than this mouthwatering Santa Fe chicken skillet!
The chicken breasts are perfectly seasoned and super tender. But it’s the vibrant mix of black beans, corn, and tomatoes that makes this dish stand out.
And let’s not forget the gooey melted cheese!
This one-skillet wonder will bring the bold tastes of the Southwest to your dinner table. And it’s so yummy, everyone will want seconds!
Why You’ll Love This Santa Fe Chicken
One-Pan Wonder: You only need one skillet, so it’s perfect for busy weeknights when you want a delicious meal without the hassle of multiple dishes.
Visually Appealing: Colorful ingredients like black beans, corn, and tomatoes make this as pleasing to the eyes as it is to the palate.
Crowd-Pleaser: The rich, smokey, savory taste of Santa Fe chicken is a guaranteed hit with both adults and kids. And it’s smothered in cheese, so you can’t go wrong!
Meal Prep Magic: Leftovers reheat beautifully, allowing you to enjoy this flavorful dish for quick lunches or easy dinners throughout the week.
Ingredients
- Chicken Breasts: Cut in half for easier cooking, it’s the perfect vessel for all that goodness.
- Seasoning: I used taco seasoning because I always have it, and it’s easy. But feel free to use a blend of chili powder, garlic powder, cumin, salt, and pepper.
- Olive Oil: The heart-healthy fat used for sautéing and building flavor.
- Onion and Garlic: The aromatic duo that provides the savory foundation.
- Diced Tomatoes with Green Chiles: If you can’t find them in one can (like Ro-Tel), grab a can of diced tomatoes and a can of diced green chiles.
- Black Beans: Hearty, fiber-rich legumes that add substance and earthiness.
- Corn Kernels: Sweet pops of sunny yellow that brighten the dish.
- Smoked Paprika: The secret ingredient that lends an irresistible smoky depth.
- Mexican Cheese Blend: The gooey, melty topping that pulls it all together.
- Fresh Cilantro: The vibrant, citrusy herb that adds a final burst of freshness.
How to Make Santa Fe Chicken
Whether you’re feeding a hungry family or meal prepping for the week ahead, this zippy chicken is sure to become a regular in your recipe rotation.
Serve it with some cilantro lime rice or warm tortillas for a complete meal that’ll have everyone asking for the recipe.
Check out how easy it is to make:
1. PREP: Preheat the oven to 400°F (205°C) and cut the chicken breasts in half lengthwise to make 4 thin cutlets.
2. SEAR: Pat the chicken dry, season with the taco seasoning, and sear for 3-4 minutes per side in a hot skillet. Transfer to a plate.
3. SAUTÉ: Cook the onion until tender, then add the garlic, tomatoes, black beans, corn, and smoked paprika to the skillet and cook for 2-3 minutes.
4. BAKE: Nestle the chicken cutlets into the bean mixture and sprinkle the shredded cheese over the top. Bake for 5-7 minutes until the chicken is cooked and the cheese is melted.
5. SERVE: Garnish with fresh chopped cilantro and serve immediately.
Tips For the Best Santa Fe Chicken
This dish is perfect for a quick weeknight meal that still feels special. And you can serve it with so many tasty sides!
But before you get cooking, check out these tips:
- Slice the chicken. To ensure even and quicker cooking, slice chunky chicken breasts in half lengthwise. If there are any thicker sections, you can also pound them with a rolling pin.
- Use an oven-safe skillet. It’s easier to go from the stove to the oven. But if you don’t have one, you can just transfer everything to a baking dish.
- Drain the tomatoes. This prevents the dish from becoming too watery. Don’t skip this step.
- Variations. Substitute chicken breasts with boneless, skinless chicken thighs or tenders. Experiment with different cheeses like Monterey Jack or Pepper Jack for a twist. You can also add jalapeños for extra heat or use different beans like kidney or chickpeas.
- Serve With. Pair Santa Fe chicken with rice, tortilla chips, warm tortillas, sweet potato fries, zucchini fries, or pineapple salsa. It’s also yummy chopped up with lettuce.
- Slow cooker method. Since this cooks so quickly, I don’t recommend using a slow cooker. But if you want to, you can mix everything in a crockpot and cook for 2-3 hours on LOW. Add the cheese at the end.
How to Store
Less cleanup is always a win in my book. That’s why I make this dinner often.
Another reason I love it? It stores really well!
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Microwave individual portions on medium power for 1-2 minutes, stirring halfway through. Alternatively, reheat in a 350°Fahrenheit oven for 10-15 minutes until warm. Add splash of water to loosen it up.
Note: I don’t recommend freezing Santa Fe Chicken as the textures will change after thawing.
More Tex-Mex Chicken Dinners You’ll Love
Crockpot Salsa Verde Chicken
Crispy Chicken Tacos
Chicken Enchilada Skillet
Slow Cooker Chicken Burritos
Santa Fe Chicken
4
servings10
minutes20
minutes382
kcalSanta Fe chicken skillet features well-seasoned chicken with a flavorful mix of black beans, corn, tomatoes, and gooey, melty Mexican cheese.
Ingredients
2 large boneless, skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons olive oil, divided
1 medium onion, diced
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chiles, drained
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1/2 teaspoon smoked paprika
1 cup shredded Mexican cheese blend
Fresh cilantro, chopped for garnish
Instructions
- Preheat the oven to 400°Fahrenheit (205°C).
- 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.
- 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.
- 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.
- Add the drained tomatoes, black beans, corn, and smoked paprika. Stir to combine and cook for 2-3 minutes.
- 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.
- Garnish with fresh chopped cilantro and serve immediately. Enjoy!
Notes
- To ensure even and quicker cooking, slice chunky chicken breasts in half lengthwise. If there are any thicker sections, you can also pound them with a rolling pin.
- Since this cooks so quickly, I don’t recommend using a slow cooker. But if you want to, you can mix everything in a crockpot and cook for 2-3 hours on LOW. Add the cheese at the end.
Hi. First time making this dish followed recipe exactly…..delicious not a drop left. 5 stars. 2nd time I thought this is a one pan wonder, why am I using I’mother pan for rice? After sauteing onions , I put in a cup of rice sauteing it also, then adding 2 cups chicken broth including the liquid from the tomatoes. Back to the original recipe, nestled the chicken in the rice, topped it with the rest of the ingredients and let it simmer on stovetop. My kitchen is small …….oven heats it too much. Again not a drop left. Thank you!!
Nothing wrong with making things easier — especially if it means fewer dishes, too! <3
I would like to give this recipe a try.
Let us know how it works out for you, Delane!