Julie Clark
Posted:
Santa Fe Chicken
This post may contain affiliate links. Read our disclosure policy.
Santa Fe Chicken in a skillet is a flavorful recipe that’s quick to make and perfect for any weeknight dinner. Packed with hearty black beans, sweet corn, and melty cheese.
If you’re looking for a new taco Tuesday recipe that gets dinner on the table quickly, try this 30 minute Santa Fe Chicken. It cooks in a skillet and is a one pot meal, loaded with chicken, veggies and beans. Just one serving has 43 grams of protein and 9 grams of fiber.
Salsa keeps the sauce simple and it is delicious served over a bed of Mexican rice or butter rice. Serve a Mexican coleslaw and cornbread with peppers on the side and you have a complete Tex-Mex meal the family will love.
Ingredients for Santa Fe Chicken
- Salsa: Choose your favorite brand of salsa or picante sauce. This is most of the flavor in the sauce, so choose one you like.
- Black Beans and Corn: Canned black beans and frozen corn are convenient and add great texture. During the summer, I like to use fresh corn on the cob.
- Mexican Cheese Blend: You can substitute with sharp cheddar cheese, pepper jack or Monterey Jack if preferred.
- Cilantro: Adds a fresh finish to the dish. If you don’t like cilantro, try using parsley for a garnish.
- Chicken Breasts: If the chicken breasts are large, cut them in half or pound them thin to keep the cooking time down. You can also use boneless, skinless chicken thighs. Whatever cut of chicken you use, cook to an internal temperature of 165ºF.
✨ See the recipe card below for full ingredient list with amounts. ✨
How to Make Santa Fe Chicken
- Prepare the chicken. Season the chicken breasts with garlic powder, chili powder, salt, and black pepper.
- Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside. Use a meat thermometer to make sure the chicken is at 165ºF.
- Saute the veggies. In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the salsa, black beans, and frozen corn. Cook for 3-4 minutes until everything is heated through.
- Assemble the recipe. Return the chicken breasts to the skillet. Sprinkle the Mexican cheese blend over the chicken and bean mixture. Cover the skillet and cook for 2-3 minutes until the cheese is melted and bubbly.
- Garnish and serve. Sprinkle the fresh cilantro over the top before serving.
Recipe Variations
- Spicy Version: Add a diced jalapeño with the onion or use a hotter salsa. Add more chili powder or a touch of cayenne pepper for extra heat.
- Creamy Santa Fe Chicken: Stir in a ½ cup of sour cream or cream cheese before adding the chicken back to the skillet for a creamy texture.
- Other additions and substitutions: Try adding taco seasoning, bell peppers, green chiles or a splash of fresh lime juice to this southwest chicken.
What to Serve with Santa Fe Chicken
- Rice: A side of white Mexican rice or even butter rice complements the dish well.
- Tortillas: Serve with warm flour tortillas. You could slice the chicken breasts and use it for taco or burrito filling, too. Corn tortillas or tortilla chips are always a welcome side.
- Salad: A simple green salad or corn tomato salsa.
- Dessert: Coconut tres leches cake! This makes a small round cake and it is irresistibly good.
Can I make this dish ahead of time?
Yes, you can prepare this santa fe chicken recipe ahead of time for a meal prep idea. Cook everything as directed, let it cool, and then store it in the fridge. When ready to serve, reheat it in a skillet over medium heat until warmed through.
Storage and Freezing Tips
Santa Fe chicken leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, place the cooled chicken and bean mixture in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in a skillet over medium heat.
You may also like our black bean and corn salad, 3 bean baked beans or baked salsa chicken!
Santa Fe Chicken
Santa Fe Chicken in a skillet is a flavorful recipe that's quick to make and perfect for any weeknight dinner. Packed with hearty black beans, sweet corn, and melted cheese.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 cup salsa or picante sauce
- 1 can black beans drained & rinsed, 14 ounces
- 1 cup frozen corn
- 1 ½ cups Mexican cheese blend
- ¼ cup fresh cilantro chopped
Instructions
- Season the chicken breasts with garlic powder, chili powder, salt, and black pepper. 4 boneless skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside. 1 tablespoon olive oil
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. 1 medium yellow onion
- Stir in the salsa, black beans, and frozen corn. Cook for 3-4 minutes until everything is heated through. 1 cup salsa, 1 can black beans, 1 cup frozen corn
- Return the chicken breasts to the skillet. Sprinkle the Mexican cheese blend over the chicken and bean mixture. 1 ½ cups Mexican cheese blend
- Cover the skillet and cook for 2-3 minutes until the cheese is melted and bubbly.
- Sprinkle the fresh cilantro over the top before serving. ¼ cup fresh cilantro
Notes
- If you don’t have black beans, you can substitute with pinto beans, kidney beans, or even chickpeas.
- Make slow cooker santa fe chicken! Sear the chicken breasts, then place them in a slow cooker along with the other ingredients (except the cheese). Cover and cook on low for 5-6 hours or on high for 3-4 hours. Sprinkle the cheese over the chicken for the last 30 minutes to allow it to melt.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 4, with 1 serving being 1 chicken breast and ¼ of the bean and corn mixture. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 436kcal | Carbohydrates: 34g | Protein: 43g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 1478mg | Potassium: 1036mg | Fiber: 9g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 8mg | Calcium: 536mg | Iron: 3mg
