This Santa Fe Chicken Recipe comes together in about 40 minutes and is made all in one pot for a quick and easy lunch or dinner that your family will love! Whether you’re having a busy week or just need a cozy, comforting meal, this recipe fits the bill perfectly!
Ingredients You’ll Need
- 4 boneless skinless chicken breasts: The star of the show! You can also use chicken thighs if that’s what you have on hand.
- ½ teaspoon garlic powder: A must for that aromatic punch!
- 1 teaspoon onion powder: Adds that sweet and savory flavor.
- ½ teaspoon cayenne pepper: For just a little heat, feel free to adjust based on your family’s spice tolerance!
- ½ teaspoon kosher salt: Just a couple of pinches to enhance all those delicious flavors.
- 2 tablespoons olive oil: To add richness and help with the cooking process.
- 15 ounces diced tomatoes: A can works beautifully here; just drain them well.
- 15 ounces black beans: A can, drained and rinsed; these are packed with protein.
- 8 ounces roasted peppers: Store-bought or homemade, chopped up for added sweetness and color.
- 1 cup corn: Frozen and thawed corn is perfect, so sweet!
- 1 cup Tex-Mex cheese blend: It wouldn’t be comfort food without gooey cheese!
- 2-3 green onions: Chopped, for garnish, let’s add some crunch and something fresh!
- ½ bunch cilantro: Chopped, for that fresh herb flavor.
Feel free to mix and match ingredients based on what you have at home. Got some spinach or zucchini? Toss ’em in!
Let’s Get Cooking!
Preheat the Oven: Start by preheating your oven to 400°F (200°C). This step is key for perfectly cooked chicken!
Season the Chicken: In a small bowl, combine the garlic powder, onion powder, cayenne pepper, and kosher salt. Rub this spice mix all over your chicken breasts, along with 1 tablespoon of the olive oil. Just imagine that flavor coming to life!
Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the seasoned chicken breasts to the hot skillet. Sear them for 3-4 minutes on each side, or until they’re beautifully golden and starting to get that delicious, crispy texture. Set the chicken aside so it can rest.
Add the Goodness: In the same skillet (we’re about to build layers of flavor here!), add the diced tomatoes, black beans, roasted peppers, and corn. Give everything a good stir while simmering for a minute or two. Make sure you scrape all those yummy bits off the bottom of the pan. Those are treasures!
Cheesy Delight: Sprinkle half of the Tex-Mex cheese blend over the veggie mixture. Stir it occasionally as it melts into that delicious concoction. Yep, things are starting to smell amazing!
Nestle the Chicken: Once the sauce is all bubbly and beginning to thicken, nestle the seared chicken breasts into the skillet. Top with the remaining cheese because cheese is life, right?
Bake It: Transfer the skillet to your preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is all melty and bubbly.
Garnish and Serve: Bring it out, sprinkle with chopped green onions and cilantro for that fresh finish. Serve it hot, right from the skillet. Trust me; your family will be in awe!
If you loved this Santa Fe Chicken, be sure to check out my San Antonio Grilled Mexican Chicken Marinade, my Mexican Street Corn Salad, or my Beef Enchilada Casserole!
Serving Suggestions & Storage
How to Serve This Santa Fe Chicken
This dish is fantastic on its own, but here are some serving suggestions:
- Over rice: Serve it over a bed of fluffy rice or quinoa for a heartier meal.
- With tortilla chips: Crumble some tortilla chips on top for a crunch factor.
- Wrap it up: Serve in warm tortillas for delicious chicken burritos!
Storage
- Refrigerator: Leftovers keep well for up to 3 days in the fridge. Make sure it’s in an airtight container!
- Freezer Friendly: You bet! Just portion it out in freezer-safe containers. It’ll last for about 2-3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat in the oven at 350°F until heated through.
Reheating Instructions
For the best results, reheat this in the oven. Just cover it with foil to keep the cheese from browning too much. Alternatively, you can warm it up in the microwave, just make sure to cover it to keep it nice and moist. You might also add a splash of water to ensure it doesn’t dry out.
Why This Recipe Works
Quick & Easy
This dish is quick and comes together all in 30 minutes, which is a game-changer on busy weeknights.
One-Pot Meal
The whole recipe is made in one skillet, which means you get all the flavors cooking together and minimal cleanup afterward. Win-win!
Budget-Friendly
Using affordable, everyday ingredients makes this not only delicious but also easy on the wallet.
Customizable
The best part? You can load this up with whatever vegetables you have on hand, zucchini, kale, even leftover roasted veggies! It’s all good.
Comfort Food
Finally, it’s loaded with tons of flavor, cheesy goodness, and that family-friendly appeal. The whole family will devour it!
Cooking is such a joy, and I hope this Santa Fe Chicken becomes a wonderful addition to your dinner repertoire. And remember, it’s all about enjoying the process and creating wonderful memories around the dinner table!
Happy cooking, friends! And for more recipes, follow us on Pinterest.
Print
Santa Fe Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick one-pot meal featuring flavorful spices, chicken, and a mix of colorful vegetables, perfect for busy weeknights.
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- 15 ounces diced tomatoes
- 15 ounces black beans, drained and rinsed
- 8 ounces roasted peppers, chopped
- 1 cup corn, thawed
- 1 cup Tex-Mex cheese blend
- 2–3 green onions, chopped
- ½ bunch cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine garlic powder, onion powder, cayenne pepper, and kosher salt. Rub this mix over chicken breasts with 1 tablespoon of olive oil.
- Heat remaining olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 3-4 minutes on each side until golden.
- Add diced tomatoes, black beans, roasted peppers, and corn to the skillet, stirring for a minute or two.
- Sprinkle half of the Tex-Mex cheese over the mixture and stir until melted.
- Nestle the seared chicken into the skillet and top with remaining cheese.
- Bake for about 15 minutes until chicken reaches an internal temperature of 165°F and cheese is melty.
- Garnish with chopped green onions and cilantro, then serve hot.
Notes
Feel free to mix and match ingredients based on availability; this recipe is very versatile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg