If you’re craving a dish that brings together bold flavors, satisfying textures, and a bit of Southwestern sunshine, then this Santa Fe Chicken Recipe is about to become your new favorite. This colorful meal combines tender, spice-rubbed chicken breasts with a vibrant mix of fire roasted corn, black beans, and zesty tomatoes, all topped with melty fiesta cheese. It’s a harmonious blend that’s as comforting as it is exciting, perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients You’ll Need
Getting started with this Santa Fe Chicken Recipe is delightfully simple because each ingredient plays a crucial role in building flavor, texture, and depth. From spices that add warmth to fresh toppings that lift the whole dish, these essentials come together beautifully in just a few easy steps.
- 2 large chicken breasts: The hearty protein base that soaks up all the spices and keeps every bite juicy.
- 1/2 teaspoon garlic powder: Adds a mild, aromatic punch that complements the other spices perfectly.
- 1/2 teaspoon chili powder: Brings a gentle heat and smoky notes to the chicken seasoning.
- 1/2 teaspoon smoked paprika: Imparts a deep smoky flavor that’s essential for authentic Santa Fe flair.
- Salt and pepper, to taste: The simple duo that enhances every other ingredient’s natural flavor.
- 2 tablespoons olive oil: Used to brown the chicken beautifully while keeping it moist.
- 1/2 medium onion, chopped: Provides sweetness and soft texture after sautéing.
- 1 (10-ounce) can Rotel, undrained: Delivers vibrant tomatoes and green chilies for that signature zest.
- 1 (14-ounce) can black beans, drained and rinsed: Adds protein and creamy texture to the vegetable mix.
- 1 (12-ounce) can fire roasted corn, drained: Brings a smoky sweetness and a pop of color.
- 1 cup fiesta cheese blend: Melts over everything to create a gooey, satisfying finish.
- Fresh cilantro, chopped (optional, for garnish): Adds a fresh, herbaceous lift to brighten each plate.
How to Make Santa Fe Chicken Recipe
Step 1: Prepare the Chicken
Start by slicing the chicken breasts in half lengthwise to make four thinner cutlets that cook quickly and evenly. Rinse the pieces briefly and pat them dry to ensure they brown nicely. Mix garlic powder, chili powder, smoked paprika, salt, and pepper in a small bowl, then generously season every side of the chicken. This spice blend is the flavor powerhouse that sets the tone for the whole dish.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium heat. Adding the spice-coated chicken breasts, cook them for about 5 to 7 minutes per side until they develop a beautiful golden crust and cook through. Browning not only seals in juices but also adds a lovely texture contrast to the final dish. Once done, transfer the chicken to a plate and set aside.
Step 3: Cook the Onion
Using the same skillet, toss in the chopped onion. Sauté it for several minutes until it turns soft and translucent, releasing natural sweetness that balances the spiciness of the seasonings and the heat of the chilies.
Step 4: Add Vegetables
Next, pour in the undrained can of Rotel along with rinsed black beans and fire roasted corn. Stir everything together well, scraping up those delicious browned bits stuck to the pan—this adds loads of flavor right back into the dish.
Step 5: Simmer
Turn the heat down to medium-low and let this vibrant mixture simmer gently for about 5 minutes. This brief cooking melds the flavors and ensures the beans and corn absorb the tomato and spice goodness.
Step 6: Return Chicken to Skillet
Place the browned chicken cutlets on top of the simmered vegetable and bean mixture. Spoon some of the savory juices over the chicken so each piece soaks up extra flavor. Let everything warm together for a few minutes to unify the dish perfectly.
Step 7: Add Cheese
Sprinkle the fiesta cheese blend generously over the chicken. Cover the skillet with a lid or foil, allowing the cheese to melt into a bubbly, gooey blanket that makes this Santa Fe Chicken Recipe irresistibly comforting.
Step 8: Garnish and Serve
Finish by sprinkling fresh chopped cilantro if you like; this adds a fresh, vibrant touch that brightens every bite. Serve hot and enjoy the fiesta of textures and flavors on your plate.
How to Serve Santa Fe Chicken Recipe
Garnishes
Fresh cilantro is a classic choice for garnishing this dish, but you can also add a dollop of sour cream or sliced avocado to bring cool creaminess that complements the spiced chicken beautifully. A squeeze of lime over the top adds a zesty brightness that makes the flavors pop even more.
Side Dishes
This Santa Fe Chicken Recipe pairs wonderfully with fluffy white rice or warm corn tortillas to soak up the saucy goodness. For something lighter, a crisp green salad or simple sautéed greens balance the richness perfectly.
Creative Ways to Present
Want to mix things up? Serve the chicken over a bed of cilantro-lime rice with a side of black bean salad for a colorful plate. Alternatively, shred the cooked chicken and stuff it into warm tortillas for tasty tacos, topped with fresh pico de gallo and a sprinkle of cheese.
Make Ahead and Storage
Storing Leftovers
Let the Santa Fe Chicken cool completely before transferring to an airtight container. Stored in the refrigerator, this dish stays fresh for up to 3 days, making it ideal for easy lunches or quick dinners during the week.
Freezing
You can freeze the cooked chicken and vegetable mixture in a freezer-safe container for up to 2 months. To preserve the best texture, leave out the cheese before freezing and add fresh cheese when reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth if it feels dry. Cover to help the cheese melt again and keep the chicken moist. Microwaving works too, just cover loosely to avoid drying out the dish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more juiciness and richness, and they work wonderfully in this Santa Fe Chicken Recipe. Just adjust cooking time slightly since thighs may take a bit longer to cook through.
Is this dish spicy?
The spice level is mild to moderate, thanks to chili powder and Rotel tomatoes with green chilies. You can control the heat by adjusting the amount of chili powder or choosing mild Rotel if you prefer.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans or grilled vegetables like zucchini and bell peppers. The seasoning and cheese will still give you that fantastic Santa Fe flavor.
What can I substitute for fiesta cheese blend?
If you don’t have fiesta cheese blend, try using a mix of cheddar and Monterey Jack cheeses for a similar melty and flavorful topping.
Is this recipe suitable for meal prepping?
Definitely. The Santa Fe Chicken Recipe keeps well in the fridge for a few days and reheats beautifully, making it an excellent choice for preparing meals ahead of time with flavorful results every time.
Final Thoughts
I can’t recommend trying this Santa Fe Chicken Recipe enough; it’s a flavorful, straightforward dish that truly feels like a warm, delicious hug from the Southwest. Whether you’re cooking for family, friends, or just yourself, it’s a recipe that satisfies every craving and leaves you looking forward to the next time you make it. Give it a whirl—you won’t regret it!
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Santa Fe Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Santa Fe Chicken recipe is a flavorful and hearty dish featuring tender chicken breasts seasoned with a smoky blend of spices, cooked with sautéed onions, fire-roasted corn, black beans, and diced tomatoes, then topped with melted fiesta cheese for a delicious southwestern-inspired meal perfect for a quick weeknight dinner.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Beans
- 1/2 medium onion, chopped
- 1 (10-ounce) can Rotel, undrained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can fire roasted corn, drained
Cheese and Garnish
- 1 cup fiesta cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four smaller cutlets. Rinse and pat dry, then set aside. In a small bowl, mix together the garlic powder, chili powder, smoked paprika, salt, and pepper. Evenly season all sides of the chicken cutlets with the spice blend, ensuring they are well coated.
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5–7 minutes on each side, until nicely browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Onion: In the same skillet, add the chopped onion and sauté for a few minutes until the onion is soft and translucent.
- Add Vegetables: Add the can of Rotel (with its juices), black beans, and fire roasted corn to the skillet. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the skillet.
- Simmer: Reduce the heat to medium-low and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Return Chicken to Skillet: Place the cooked chicken breasts back into the skillet on top of the vegetable and bean mixture. Spoon some of the mixture over the chicken breasts. Let everything heat together for a few more minutes until the chicken is warmed through.
- Add Cheese: Sprinkle the fiesta cheese blend over the chicken. Cover the skillet with a lid or foil and let it sit for a few minutes until the cheese melts completely.
- Garnish and Serve: If desired, garnish the dish with freshly chopped cilantro before serving. Serve hot and enjoy!
Notes
- For extra heat, add a pinch of cayenne pepper to the spice blend.
- Serve with warm tortillas or over rice for a complete meal.
- Fresh cilantro adds a bright flavor, but it can be omitted if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
