santa fe chicken

This Santa Fe Chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty Tex-Mex cheese. It&#039;s ready in 30 minutes and great for hungry families! 

Santa Fe Chicken Skillet

chicken breasts (cut in half lengthwise)

garlic powder

chili powder

Salt & pepper (to taste)

olive oil

onion

(10 fluid ounce) can Ro-tel diced tomatoes & green chilies (drained)

(14 fluid ounce) can black beans (drained & rinsed)

(12 fluid ounce) can corn (drained)

smoked paprika

Tex-Mex cheese blend

cilantro (chopped (optional, to taste))

Preheat the oven to 400F and move the rack to the middle position.

Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt &amp; pepper.

Add the oil to a skillet over medium-high heat. Once it&#039;s hot, add the chicken and cook for about 3-4 minutes/side until lightly golden.  Take the chicken out of the pan.

Add the onion to the skillet and sauté for 5 minutes or until it&#039;s softened and lightly browned.

Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.

Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).

Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.

Top with fresh chopped cilantro and serve immediately.

This Chicken Foil Packet is made with of a Mexican flair, mixing black beans, salsaand corn. Cook on the grill, in the oven or over the campfire to get a tasty flavor-packed meal.

Santa Fe Chicken Foil Packets

chicken breasts 7-8 oz each

Mexican cheese

kernel corn

oz black beans

salsa or 10 oz rotel diced tomatoes and green chilies (drained)

diced bell peppers (any color)

½ tsp chili powder

cilantro tomatoes and jalapenos (for garnish)

salt and pepper (to taste)

Preheat the grill to medium-high-heat.

Put four large pieces of foil on work surface then spray each with cooking-spray. Put 1-chicken breast on each piece of foil and season with chili powder, pepper and salt.

Divide the beans, salsa, corn and peppers along top of chicken breasts.

Fold at the ends to seal each packet. Put packets the grill-down vegetable side about 10 minutes.

Flip packets over then grill another 10-12 minutes or till chicken is cooked through and reaches 165°F.

Put packets on a large bakingpan. Gently open packets and top with cheese. Put the bakingpanon the grill to melt the cheese.

Serve and enjoy!

This chicken santa fe recipe is Mexican seasoned chicken breasts smothered in melted cheese, beans, corn and peppers. An easy dinner option that's great for a busy weeknight!

Chicken Santa Fe

chicken breasts (I prefer to use thin cut breasts)

taco seasoning

cheddar cheese

black beans

red bell pepper

corn kernels (thawed if frozen)

cilantro

salt and pepper

Heat the oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.

Season the chicken on both sides with the taco seasoning, salt and pepper.

Cook the chicken for 4-5 minutes on each side or until cooked through. The time may vary depending on the thickness of your chicken.

Sprinkle the cheese evenly over the chicken breasts. Add the beans, red bell pepper and corn on top of the cheese.

Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro and serve.

Santa Fe chicken skillet features well-seasoned chicken with a flavorful mix of black beans, corn, tomatoes, and gooey, melty Mexican cheese.

Santa Fe Chicken

chicken breasts

olive oil, divided

onion,

garlic,

(10 tomatoes

(15 ounce) can black beans,

corn kernels,

Mexican cheese blend

Fresh cilantro, chopped for garnish

Preheat the oven to 400°Fahrenheit (205°C).

Cut the chicken breasts in half lengthwise, making 4 thin cutlets. Pat dry with paper towels, then season on both sides with the taco seasoning.

Warm 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until lightly browned. Remove the chicken to a plate.

Add the remaining 1 tablespoon olive oil to the skillet with the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

Add the drained tomatoes, black beans, corn, and smoked paprika. Stir to combine and cook for 2-3 minutes.

Nestle the chicken cutlets into the bean mixture, sprinkle the shredded cheese evenly over the top, and transfer the skillet to the preheated oven. Bake for 5-7 minutes until the chicken is cooked (165°Fahrenheit internal temperature) and the cheese is melted and bubbly.

Garnish with fresh chopped cilantro and serve immediately. Enjoy!

This Santa Fe Chicken Recipe is made with seasoned chicken breasts smothered in black beans, diced tomatoes, sweet corn, and yummy melted cheese. An easy 30-minute one-skillet weeknight dinner loved by the whole family.

Santa Fe Chicken Recipe

chicken breasts (cut in half lengthwise (or 4 chicken breast cutlets))

onion powder

ancho chili powder

salt

black pepper

olive oil (divided)

butter

garlic (minced)

(15 ounce) can diced tomatoes

(15 ounce) can corn (drained)

(15 ounce) can black beans (drained (not rinsed))

green chilies

cumin

lime (juiced)

Mexican cheese mix (shredded)

cilantro (to garnish)

Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets.

In a small bowl combine the garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken breast cutlet (see notes).

Add 1 tablespoon of olive oil and the butter to a large 12-inch skillet set over medium-high heat. Add the chicken and sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set aside.

To the same skillet set over medium heat add the remaining tablespoon of olive oil. Add the onions and cook for 6-8 minutes, stirring frequently. Add the garlic and cook until fragrant, approximately 1 minute.

Stir in the tomatoes, corn, black beans, green chilis, ground cumin, lime juice, and any leftover seasoning mixture that was not used to season the chicken breasts. Mix well to combine. Cook until heated through, about 5 minutes.

Return the chicken back to the skillet, scooping some of the bean mixture over the top of each chicken breast. Sprinkle the cheese over each chicken breast.

Cover and continue to cook over medium-low heat until the cheese is melted and the chicken is cooked through, OR, place in a preheated 350°F oven until chicken is cook through and cheese is melted (chicken should be cooked to an internal temperature of 165°F).

Serve garnished with fresh chopped cilantro and lime juice.

This was such an amazing dish!! Thank you for posting this!

I have enjoyed this dish. Would like to add scallion and brussel sprouts.

Okay this was awesome!! Made a few substitutions based on what I had on hand in my freezer and pantry (chopped chicken, chili powder/paprika mix instead of ancho chile, bottled lime juice, and dried cilantro that I dropped into the liquid to dehydrate it). Very pleased with the way it turned out! Served with rice, topped with a little extra cheese and sour cream. This is officially entering my rotation!

Delicious! The spices create deeply layered flavors. Not hot spicy but easily adapted if you prefer. I used Ancho Chile powder as shown in the recipe. Oh so good! Served with our family’s version of  cilantro lime rice, guacamole, and oven crisped tortillas.

Loved it! I will certainly make again. My husband ate it and immediately requested me to put in our must make agin soon!

I omitted the corn and added whole grain rice instead. Very good and will make this again! It's slightly different from the Santa Fe chicken recipe I've made for 30 years.

This was so delicious. I had to alter a few things based on what I had in my pantry but it was a big success with my family. Next time I think I’ll shred the chicken and make nachos!

So I decided to try it in my Ninja Foodi. I made a couple changes. I cut the chicken into 1" pieces and I didn't have any ancho powder, so I substituted smoked paprika. I followed the directions until #5, all in the Foodi. I added everything, including the chicken and pressure cooked it for 10 minutes in high. It was delicious.

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Santa Fe Chicken Skillet

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Santa Fe Chicken

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