Name: Santa Fe Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts, cut in half lengthwise; 1 teaspoon garlic powder; 1 teaspoon chili powder; Salt and pepper to taste; 2 tablespoons olive oil; 1 onion, chopped; 1 can Ro-tel diced tomatoes and green chilies; 1 can black beans, drained; 1 cup corn (fresh or frozen); 1 teaspoon smoked paprika; 1 cup Mexican cheese blend; Fresh cilantro, chopped for garnish

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As you step into your kitchen, the effortless sizzle of chicken fills the air, mingling with the earthy aroma of spices and the vibrant sharpness of diced tomatoes. The colorful ingredients seem to come alive, enticing your senses with every addition. This is the magic of Santa Fe Chicken, a dish that not only tantalizes the taste buds but also brings warmth to your home. Whether it’s a busy weeknight or a leisurely weekend gathering, the energy surrounding this dish sparks joy and coziness that turns any meal into a memorable occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Santa Fe Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Santa Fe Chicken

I remember the first time I made Santa Fe Chicken for my family. The delightful colors of black beans, corn, and melted cheese had everyone rushing to the table. We couldn’t help but dig in eagerly, laughing and chatting over this wonderful meal. It’s like a warm hug on a plate, perfect for sharing. So, let’s dive right into this delightful recipe — I promise your family will love it just as much as mine!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this dish fits perfectly into busy schedules.
Irresistible Flavor: Bursting with robust spices and fresh ingredients that create a vibrant flavor explosion.
Eye-Catching Appeal: The colorful medley of black beans, corn, and melted cheese makes it visually stunning.
Flexible Serving: Perfect for dinner, entertaining guests, or meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets or modified to be dairy-free.

Ingredients You’ll Need

Chicken Breasts: Two large breasts, cut in half lengthwise to ensure tender, juicy pieces. You could use thighs for a richer flavor.
Garlic Powder: Adds a subtle, warm flavor to the chicken. Fresh garlic works too if you prefer a bolder taste.
Chili Powder: Gives a hint of heat without overpowering the dish; use smoked chili powder for an extra depth!
Salt and Pepper: Essential for seasoning; adjust to your taste for a perfectly balanced flavor.
Olive Oil: Helps to sear the chicken, creating that beautiful golden crust. Avocado oil is a great substitute for higher smoke points.
Onion: A must for added sweetness and depth. Shallots can be used for a milder flavor.
Ro-tel Diced Tomatoes and Green Chilies: This canned gem provides bright acidity; you could also use fresh diced tomatoes with jalapeños.
Black Beans: Packed with protein and fiber, they also offer a lovely contrast in texture. Canned beans are quick, but dried can be a healthier option if cooked ahead.
Corn: Sweet corn adds a delightful crunch and burst of flavor; frozen corn works just as well!
Smoked Paprika: Introduces a unique smoky flavor that enhances the dish; regular paprika can stand in if needed.
Mexican Cheese Blend: A gooey topping that ties it all together; feel free to mix your favorite cheeses for added flavor.
Fresh Cilantro: A finishing touch for a burst of freshness; parsley can be a milder substitute if cilantro isn’t your favorite.

How to Make Santa Fe Chicken

Preheat and Prepare: Start by preheating your oven to 400°F to prepare for the deliciously cheesy, bubbly finish. Slice the chicken breasts in half lengthwise, resulting in four thinner cutlets. Season each piece generously with garlic powder, chili powder, salt, and pepper to enhance the flavor throughout.

Sear the Chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken cutlets to the pan, cooking for about 3-4 minutes on each side until they’re lightly golden. This step creates a wonderful crust that keeps the chicken moist. Be cautious not to overcrowd the pan; sear in batches if necessary!

Sauté the Onions: Remove the chicken from the skillet and set it aside. Add your chopped onion to the remaining oil in the pan and sauté for about 5 minutes until the onions are softened and have developed a beautiful, golden color. This step builds flavor and sweetness in the dish.

Mix in the Goodies: Pour in the drained Ro-tel tomatoes, black beans, corn, and sprinkle the smoked paprika into the pan. Stir everything together, allowing it to heat through for 2 minutes. Scrape up the lovely browned bits from the bottom of the pan; they add incredible flavor!

Layer the Chicken: Place the chicken back in the skillet, resting it atop the flavorful mixture. Generously spoon some of the bean and corn combo over each piece, making sure each bite is packed with flavor. Then, sprinkle a generous cup of Mexican cheese blend over the top, encouraging that gooey melt that we all adore!

Bake to Perfection: Transfer the skillet to your preheated oven. Bake for about 5-7 minutes, or until the chicken’s internal temperature reaches 165°F and the cheese is beautifully melted and bubbly on top. If you love a hint of extra color on the cheese, broil for an additional 2-3 minutes, but keep a close eye to prevent burning!

Garnish and Serve: Once out of the oven, sprinkle fresh, chopped cilantro on top for an additional burst of flavor and freshness. Serve immediately with warm tortillas, rice, or a simple side salad for a delightful meal everyone will enjoy!

Storing & Reheating

Store any leftover Santa Fe Chicken tightly covered in the refrigerator for up to 4 days. I recommend using an airtight container to keep it fresh. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. When ready to enjoy again, thaw overnight in the refrigerator, then reheat in the oven at 350°F for about 15-20 minutes, or until heated through. Note that the texture may change slightly, so add a splash of chicken broth before reheating to keep it juicy.

Chef’s Helpful Tips

Make sure your chicken is patted dry before seasoning to achieve a better sear.
If you’re using frozen corn, make sure to let it thaw for a smoother texture when mixed into the dish.
Don’t skip the browning; it adds incredible flavor to the final outcome.
Consider adding bell peppers or jalapeños for a spicier kick and some crunch.
If you have time, marinate the chicken for a few hours in lime juice and spices for additional flavor.
This dish is perfect for meal prep—make it ahead and enjoy it throughout the week!

So there you have it—a simple yet delicious recipe for Santa Fe Chicken that’s sure to become a favorite in your household. I hope you feel inspired to try it, customizing it to make it your own and share it with friends and family.

Recipe FAQs

Can I use frozen chicken breasts for this recipe?

Absolutely! If you’re using frozen chicken, be sure to thaw them completely before slicing and seasoning. You can thaw them in the refrigerator overnight or use the microwave’s defrost setting. Cooking times may vary slightly if the chicken is cold when you start.

Is Santa Fe Chicken spicy?

The spice level can easily be adjusted based on your preferences. The chili powder provides a mild heat, while the Ro-tel tomatoes add a bit of tang. For a spicier version, add fresh jalapeños or use a hot chili powder instead.

Can this dish be made ahead of time?

Yes! You can prepare the chicken and mix the bean and corn layers ahead of time. Simply assemble the dish and cover it tightly in the refrigerator for up to a day in advance. When you’re ready to serve, just bake until hot and bubbly!

What can I serve with Santa Fe Chicken?

Santa Fe Chicken pairs beautifully with a side of Mexican rice, tortilla chips, or warm tortillas. You might also serve it with fresh avocado, sour cream, or a zesty lime wedge for a refreshing touch.