Santa Fe Chicken
This amazing Santa Fe Chicken skillet is a fantastic and complete meal packed with hearty flavors! Eat on its own or serve over rice or pasta for a delicious 30-minute chicken dinner.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
This recipe comes together all in a single skillet for a convenient meal that doesn't sacrifice flavor! You'll love as a delicious weeknight dinner or the start of an amazing Sunday meal.
Why This Recipe Works
Loaded with juicy seasoned chicken breasts, tender veggies, and melty cheese, this chicken skillet makes for an easy and delicious dinner!
Everything is prepared in the same skillet, so you won't need to spend a lot of time on dishes afterwards. Thanks to a blend of seasonings, this flavorful meal has everything you could need in a chicken dish!
And if you can't get enough of these easy dinner ideas, try my Cilantro Lime Chicken Thighs or my Sheet Pan Chicken and Vegetables!
Ingredients Needed
- Seasonings: This flavorful dish starts with a blend of paprika, garlic powder, chili powder, onion powder, cumin, salt, and pepper.
- Chicken Breasts: You can also use boneless, skinless chicken thighs.
- Olive Oil
- Vegetables: A combination of corn, tomatoes, and onions add lots of flavor and heartiness.
- Minced Garlic: I prefer fresh minced garlic cloves but you could use jarred for a shortcut.
- Green Chiles: Add a kick of spicy heat. You could use bell peppers if you want a milder flavor and a lower spice level.
- Black Beans
- Shredded Cheese: I usually use Colby Jack cheese, but feel free to use a different variety or a cheese blend. Pepper Jack cheese is another great option!
- Lime Juice: Fresh lime juice will give you the best flavor.
- Fresh Chopped Cilantro: Parsley can be used also.
How to Make this Santa Fe Chicken Recipe
- Step 1: Combine all of the seasonings in a small bowl.
- Step 2: Season chicken breast on both sides.
- Step 3: Heat olive oil in a cast-iron skillet or other large skillet over medium-high heat. Once hot, add the seasoned chicken breasts.
- Step 4: Sear for 3 to 5 minutes, then flip and sear on the other side for another 2 to 4 minutes. Remove and set aside.
- Step 5: In the same skillet, heat the other half of the olive oil and cook the onion and garlic until soft and fragrant.
- Step 6: Stir in the black beans, corn, chilies, and tomatoes. Cook until heated through.
- Step 7: Add the seared chicken breasts to the top of the bean mixture.
- Step 8: Sprinkle cheese over the top of the chicken and cook for 3 to 5 minutes, until the chicken is cooked through and the cheese is melty.
Recipe Tips
- Serve this chicken over white rice, cauliflower rice, or your favorite pasta.
- Another great serving option is to add tortilla chips or corn chips on the side, or crush them and sprinkle them over top. Sour cream is also a great topping.
- If you have leftover chicken, allow it to cool a bit and store in an airtight container in the fridge for 3 to 4 days.
- You can also freeze your leftovers for a month or so.
- Reheat in the microwave or return to a pot on the stovetop. Allow frozen leftovers to thaw in the fridge before reheating.
Recipe FAQ's
This combination of flavors and ingredients is often traced back to Santa Fe, New Mexico, where chicken prepared this way is often served in wraps, on salads, and more.
Be sure not to cook it for too long during the searing stage. The chicken finishes cooking at the end of the recipe, so overcooking it early on can cause it to dry out later.
More Easy Chicken Recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Santa Fe Chicken
Equipment
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large chicken breasts cut in half lengthwise about 1/2 inch thick
- 3 tablespoons olive oil divided
- 1 cup onion diced
- 5 cloves garlic minced
- 1 (15 ounce) Can black beans drained
- 1 (4.5 ounce) Can green chiles
- 1 (15 ounce) Can diced tomatoes
- 1 1/2 cups fresh or frozen corn
- 2 cups colby jack cheese shredded
- 2 tablespoons lime juice
- cilantro chopped for garnish
Instructions
- In a small bowl, mix the paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper until combined.
- Place the chicken breasts on a cutting board and coat the both sides with the spice mixture.
- Heat a 12-inch skillet on medium-high heat and add 2 tablespoons of olive oil. Add the chicken and sear for 3-5 minutes, flip and cook another 3-4 minutes it doesn't have to be cooked all the way through yet. Remove to a plate and set aside.
- Add the remaining tablespoon of olive oil and add in the diced onion and cook for 4-5 minutes or until desired softness. Add in the minced garlic and cook another 30 seconds.
- Add in the black beans, green chiles, tomatoes, and corn and cook 3-4 minutes until heated through.
- Place the chicken breasts on top of the mixture.
- Dived the shredded cheese evenly on top of each chicken breast. Reduce the heat to low and cover with a lid or aluminium foil and cook another 3-5 minutes until cheese is melted and chicken reaches 165 degrees.
- Squeeze fresh lime juice on top and garnish with chopped cilantro and serve!
Notes
- Boneless, skinless chicken thighs can be used in place of chicken breasts.
