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!

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Top 4 santa fe chicken recipes from across the web

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Santa Fe Chicken Skillet

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Santa Fe Chicken

The most viewed santa fe chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine