Description
Santa Fe Chicken is a flavorful and vibrant one-pan meal featuring tender chicken breasts seasoned with southwest spices, simmered with onions, tomatoes, black beans, and fire-roasted corn, and topped with melted cheese. This easy and quick recipe brings together bold Tex-Mex flavors for a family-friendly dinner that’s perfect for busy weeknights.
Ingredients
Units
Scale
Main Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 (10-ounce) can Rotel, undrained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can fire roasted corn, drained
- 1 cup fiesta cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four smaller cutlets. Rinse and pat dry, then set aside. In a small bowl, mix together the garlic powder, chili powder, smoked paprika, salt, and pepper. Evenly season all sides of the chicken cutlets with the spice blend, ensuring they are well coated.
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5–7 minutes on each side, until nicely browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Onion: In the same skillet, add the chopped onion and sauté for a few minutes until the onion is soft and translucent.
- Add Vegetables: Add the can of Rotel (with its juices), black beans, and fire roasted corn to the skillet. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the skillet.
- Simmer: Reduce the heat to medium-low and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet on top of the vegetable and bean mixture. Spoon some of the mixture over the chicken breasts. Let everything heat together for a few more minutes until the chicken is warmed through.
- Add Cheese: Sprinkle the fiesta cheese blend over the chicken. Cover the skillet with a lid or foil and let it sit for a few minutes until the cheese melts completely.
- Garnish and Serve: If desired, garnish the dish with freshly chopped cilantro before serving. Serve hot and enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or on the stovetop. Avoid overheating to prevent the chicken from drying out.
- Freezing: Santa Fe Chicken is freezer-friendly. Cool completely before placing in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
- Make Ahead: You can prep components ahead—such as chopping onions, mixing spices, and cutting chicken. Store them separately in the fridge until ready to cook.
- Substitutions: Substitute tofu or shrimp for chicken, use kidney beans instead of black beans, or add bell peppers for extra crunch. For a dairy-free version, use plant-based cheese or omit the cheese.
- Cooking Tips: Browning the chicken adds extra flavor—don’t rush this step. Be generous with the spices and adjust seasoning as desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 1020mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 80mg
