If you’re hungry for a colorful, hearty dinner that comes together with minimal fuss and brings big Southwestern flavor to your table, you can’t go wrong with Santa Fe Chicken. This festive dish blends juicy, seasoned chicken breasts with black beans, vibrant corn, zesty diced tomatoes, and melty cheese, all kissed with aromatic spices. Santa Fe Chicken is just as much about ease as it is about bold taste—perfect for busy weeknights, casual gatherings, or anytime you crave a crowd-pleaser with irresistible Tex-Mex flair.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be delighted by how simple and accessible the ingredient list for Santa Fe Chicken is! Every item pulls its weight, whether adding flavor, color, or that perfect cheesy finish. Here’s what you’ll need to create this one-pan wonder:
- Chicken breasts: Go for boneless, skinless pieces for easy shredding and juicy results.
- Olive oil: Adds moisture and helps achieve that beautiful golden sear on the chicken.
- Black beans: These bring earthy flavor and lots of hearty plant-based protein and fiber.
- Corn: Frozen corn delivers a pop of sweetness and color; no need to thaw first.
- Diced tomatoes with green chilies: A can like Rotel adds tanginess and just a touch of mellow heat.
- Salsa: Choose your favorite for a saucy, flavor-packed base—mild or spicy, it’s up to you.
- Chili powder: The backbone of classic Southwestern flavor, it provides warmth without overwhelming the dish.
- Cumin: A little goes a long way to infuse earthy, smoky undertones.
- Garlic powder and onion powder: Handy pantry staples for extra savory depth without chopping!
- Salt and pepper: Essential for balancing and enhancing all the other vibrant flavors.
- Mexican blend cheese: Shredded cheese melts luxuriously on top for a creamy, gooey finish.
- Fresh cilantro and lime wedges (optional): Add a zippy, herbal kick and brightness when garnishing.
How to Make Santa Fe Chicken
Step 1: Sear the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. As the oil shimmers, season your chicken breasts thoroughly with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Searing each piece for 4 to 5 minutes per side will lock in all those flavors and give your chicken a gorgeous, lightly crisp exterior. Browning here is key—it means more flavor and juicy results later!
Step 2: Add Veggies and Sauce
Reduce the heat to medium and add the black beans, corn, diced tomatoes with green chilies, and salsa right into the skillet. Stir everything gently to make sure the chicken is nestled in with the veggies and sauce. This is where all the bold Santa Fe Chicken flavors really start to meld together.
Step 3: Simmer to Perfection
Cover your skillet and let everything simmer for about 10 to 12 minutes. This gentle heat finishes cooking the chicken through and allows all the ingredients to soak up the heady combination of spices and tomato goodness. You’ll know it’s ready when the chicken is fork-tender and the sauce is bubbling away.
Step 4: Shred the Chicken
Carefully remove the chicken breasts onto a plate and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the skillet, stirring well so every bit gets coated in that flavorful sauce and mingles with the beans and corn.
Step 5: Finish with Cheese
Sprinkle the Mexican blend cheese evenly over the skillet. Place the lid back on for a minute or two so the cheese melts beautifully into a gooey blanket. Once melted, your Santa Fe Chicken is ready to enjoy—hot, cheesy, and completely irresistible.
How to Serve Santa Fe Chicken
Garnishes
Fresh cilantro and a good squeeze of lime are the classic finishing touches for Santa Fe Chicken, bringing brightness and a bit of herbal zing to each bite. If you’re feeling extra, add sliced jalapeños, diced avocado, or even a dollop of sour cream for a rich contrast. The garnishes aren’t just pretty—they really help round out the flavors!
Side Dishes
Santa Fe Chicken is fabulously versatile and pairs well with so many sides. Scoop it over fluffy rice, tuck it into warm tortillas, or spoon it into bowls alongside tortilla chips for scooping. For something lighter, serve with a crisp green salad, lime-cilantro quinoa, or roasted veggies—the possibilities are endless!
Creative Ways to Present
Why not showcase this dish in style? Transform Santa Fe Chicken into taco or burrito fillings for a festive spread, or layer it over nachos with extra cheese and jalapeños for a party platter. You can even nestle it inside baked sweet potatoes or stuff bell peppers for a meal that looks as fun as it tastes.
Make Ahead and Storage
Storing Leftovers
Got some extra Santa Fe Chicken? Let the dish cool, then transfer it to an airtight container. It’ll keep happily in the refrigerator for up to 4 days, making it a dream for easy lunches or quick dinner solutions later in the week. The flavors actually deepen and get even better as they mingle!
Freezing
Santa Fe Chicken is freezer-friendly too! Spoon cooled portions into freezer-safe bags or containers and freeze for up to 3 months. Be sure to label with the date so you don’t forget about your hidden stash of deliciousness.
Reheating
To reheat, simply warm leftovers gently on the stovetop over medium heat, adding a splash of broth or water if needed. Or pop single servings in the microwave until hot throughout. If reheating from frozen, it helps to thaw overnight in the fridge first for the best texture and even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in Santa Fe Chicken, adding a bit more richness and staying incredibly moist. Just adjust your cooking time if needed, as thighs might be a tad thicker.
Is this dish spicy?
Santa Fe Chicken is packed with flavor but isn’t overly spicy by default—most of the heat comes from the diced tomatoes with green chilies and whatever salsa you choose. If you prefer things mild, opt for a gentle salsa or skip any extra chili-based garnishes.
Can I make Santa Fe Chicken in a slow cooker?
Yes! Just combine all the ingredients except for the cheese and garnishes in your slow cooker and cook on low for 4 to 6 hours. Shred the chicken, stir it back in, then top with cheese until melted before serving.
What’s the best way to serve leftovers?
Leftover Santa Fe Chicken makes an amazing filling for burritos, quesadillas, or even breakfast omelets. Try topping a baked potato or enjoy it cold as a protein-packed salad topping!
Is this recipe gluten-free?
Definitely! Santa Fe Chicken is naturally gluten-free, as long as your salsa and any packaged seasonings you use are certified gluten-free. This makes it a perfect option for those with dietary restrictions without sacrificing flavor.
Final Thoughts
Trust me, once you try Santa Fe Chicken, it’ll quickly become one of your go-to favorites for any night of the week. It’s simple, bold, and totally satisfying—a dish that’s sure to bring a little Southwestern sunshine to your table. Gather your ingredients, invite some friends or family, and get ready to make a meal everyone will crave again and again!
Print
Santa Fe Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Santa Fe Chicken recipe is a delicious and satisfying one-pan meal that is bursting with Southwestern flavors. Tender chicken simmered with black beans, corn, tomatoes, and spices, then topped with melted cheese, fresh cilantro, and a squeeze of lime.
Ingredients
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Heat olive oil: In a large skillet over medium-high heat.
- Season chicken: With chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear for 4–5 minutes per side until browned.
- Add ingredients: Black beans, corn, diced tomatoes with green chilies, and salsa. Cover and simmer for 10–12 minutes until chicken is cooked through.
- Shred chicken: Remove, shred, then return to skillet. Stir to combine.
- Add cheese: Sprinkle on top, cover, and let melt for 1–2 minutes.
- Serve: Hot, garnished with fresh cilantro and lime if desired.
Notes
- Great served over rice, in tacos, or as a filling for burritos or bowls.
- You can make this dish in a slow cooker by combining all ingredients (except cheese) and cooking on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
