Quick Benefits
Santa Fe Chicken is a one-pan wonder that’s perfect for busy weeknights. It’s packed with lean protein, fiber, and bold Southwest flavors—all while being simple to prepare. With colorful veggies, tender chicken, and melty cheese, this dish is as nutritious as it is satisfying. It’s also easily customizable and ideal for meal prep.
Essential Ingredients
- 1–1 ½ lb chicken breasts
- 2 tablespoons taco seasoning
- 2 tablespoons oil, divided
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 ½ cups shredded Mexican cheese blend
- Fresh cilantro, optional for garnish
Preparation Steps
- Season Chicken: Coat both sides of the chicken breasts with taco seasoning.
- Sear Chicken: Heat 1 tbsp of oil in a skillet over high heat. Sear chicken for 4–5 minutes per side until browned. Remove and keep warm.
- Sauté Veggies: Reduce heat to medium, add remaining oil, and sauté onion for 5 minutes until soft. Add garlic and cook for 1 minute.
- Add Beans & Veggies: Stir in corn, black beans, diced tomatoes, and green chiles. Cook for 5 minutes, stirring occasionally.
- Simmer Chicken: Nestle chicken back into the skillet. Simmer for 6–7 minutes or until fully cooked (165°F internal temperature).
- Add Cheese: Sprinkle cheese over the top, cover with a lid, and cook for a few more minutes until melted.
- Garnish & Serve: Finish with chopped cilantro if desired. Serve hot.
Health Benefits
- High Protein: Lean chicken breast helps build and maintain muscle.
- Fiber-Rich: Black beans and corn support digestion and help keep you full.
- Heart-Healthy Fats: A modest amount of oil supports heart function when used in balance.
- Packed with Antioxidants: Tomatoes and chiles are rich in vitamins A and C.
Serving Suggestions
- Serve over steamed rice, cauliflower rice, or quinoa.
- Use it as a filling for burritos or tacos.
- Pair with sliced avocado, sour cream, or a squeeze of lime for added richness and zing.
- Complement with tortilla chips or a side of guacamole for a party-style presentation.
Creative Variations
- Spicy Edition: Add jalapeños or cayenne pepper for extra heat.
- Low-Carb Version: Replace corn with bell peppers and serve over greens.
- Veggie Boost: Stir in spinach or zucchini for more nutrients.
- Cheese Swap: Try pepper jack or Monterey Jack for a different flavor profile.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in meal-sized portions for up to 2 months.
- Reheat: Microwave in 1-minute intervals or warm on the stovetop until heated through.
Pro Tips
- Sear the chicken well to lock in flavor and juices.
- Let the cheese melt slowly on low heat to avoid burning or overcooking.
- Taste and adjust seasoning (especially salt) after adding canned ingredients, which can vary in saltiness.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs add more flavor and moisture, just adjust cook time accordingly.
Q: What if I don’t have taco seasoning?
A: Mix 1 tsp each of chili powder and cumin, ½ tsp paprika, garlic powder, onion powder, and a pinch of salt.
Q: Can I make this in a slow cooker?
A: Yes! Cook everything on low for 4–6 hours or high for 2–3 hours, adding cheese at the end.
Q: Is this dish gluten-free?
A: Yes, as long as your taco seasoning and canned ingredients are certified gluten-free.
Santa Fe Chicken
Santa Fe Chicken is a flavorful, one-skillet meal packed with bold Southwest ingredients like seasoned chicken, black beans, corn, tomatoes, and gooey melted cheese. It’s quick to prepare, highly customizable, and perfect for busy weeknights or casual gatherings. Serve it over rice, in tacos, or enjoy it as-is for a hearty, protein-rich dish.
- Total Time: 30 minutes
Ingredients
1–1 1/2 pound chicken breasts
2 tablespoons taco seasoning
2 tablespoons oil, divided
1/2 onion, finely chopped
3 cloves garlic, minced
1 cup corn kernels
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can petite diced tomatoes
1 (4 oz) can diced green chiles
1 1/2 cups shredded Mexican cheese blend
Fresh cilantro, optional garnish
Instructions
Season both sides of the chicken breasts with taco seasoning.
Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned and mostly cooked through. Remove from the pan, cover, and keep warm.
Reduce the heat to medium and add the remaining oil to the skillet. Add the chopped onion and cook for about 5 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, corn kernels, diced tomatoes, and diced green chiles. Cook for about 5 minutes, stirring occasionally.
Return the cooked chicken breasts to the skillet, nestling them into the black bean mixture. Simmer for 6-7 minutes until the chicken is fully cooked through (internal temperature reaches 165°F).
Once the chicken is cooked through, sprinkle the shredded Mexican cheese blend over the top. Cover the skillet with a lid and cook for a few minutes until the cheese is melted.
To serve, garnish with fresh cilantro if desired. Enjoy this delicious Santa Fe Chicken with rice, tortillas, or your favorite side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southwestern / Tex-Mex
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 360 per serving
