Back in the day, a sizzling skillet and a single can of beans could feed a crowd. This Santa Fe Chicken feels like thata throwback, cozy-meets-modern. It’s all over Pinterest lately and I can see why. Fast, flavorful, needs just one pan. Done in about 30 minutes and gloriously simpleeven if you’re juggling a million things.
This Tex-Mex beauty is loaded with black beans, corn, and those zingy tomatoes from the Rotel can. It’s everything we love about Mexican Chicken Recipes in a comfort-food format. Pantry staples? Check. Mood-lifting flavor? Check. Think of it like taco night, just easier. Full details in the blog!
I grew up learning that chicken dinners were sacredmessy, loud, and full of love. That spirit’s here, wrapped in a skillet full of warmth. As someone who tests every dish myself, you can bet this one delivers. I tweaked one small thing… and it’s everything.
Why You’ll Love This Santa Fe Chicken
This Santa Fe Chicken hits the sweet spot of comfort and practicality. It’s warm, cheesy, and loaded with cozy Tex-Mex flavors, yet it’s ready in just 30 minutes and uses one skilletperfect for busy weeknights. Plus:
It’s a pantry-friendly recipe that keeps costs low. Black beans, corn, and Rotel tomatoes are simple staples you probably have on hand.
One pan = minimal cleanup. Who doesn’t love fewer dishes after dinner?
It’s completely foolproof thanks to straightforward steps. Even if you’re new to chicken skillet recipes, this one’s got your back.
Perfect for family meals. It’s hearty, balanced, and pairs well with rice, tortillas, or even a salad on the side.
Key Ingredients and Substitutions
Here’s what makes this Santa Fe Chicken sing:
Chicken breasts: They’re lean and cook quickly when sliced into cutlets. You could swap with boneless, skinless thighs if that’s what you have on hand.
Rotel diced tomatoes: These zesty tomatoes with green chilies are a Tex-Mex staple. If you’re fresh out, a can of diced tomatoes with a pinch of chili flakes also works.
Black beans and corn: The heart of the dish. Both add texture and fiber while boosting the cozy, nostalgic flavors.
Mexican cheese blend: Melty and gooey, this is what ties everything together. Monterey Jack or cheddar can sub in beautifully.
Southwest spices: Garlic powder, smoked paprika, and chili powder deliver that bold Tex-Mex vibe.
Cilantro: Totally optional, but a sprinkle on top adds a pop of color and fresh flavor.
Ingredient
Substitutions
Rotel tomatoes
Diced tomatoes + pinch of chili flakes
Chicken breasts
Chicken thighs
Mexican cheese blend
Monterey Jack or cheddar
Step-by-Step Directions
Follow these simple steps to make your Santa Fe Chicken:
Prep your chicken: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
Start cooking: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until lightly golden. Remove and set aside.
Sauté the onion: Toss the chopped onion into the same skillet. Stir and scrape up the browned bits from the pan for 5 minutes until softened.
Build your sauce: Pour in the Rotel tomatoes, black beans, corn, and smoked paprika. Stir them all together and let it warm through for a couple of minutes.
Add chicken and cheese: Nestle the chicken cutlets back into the skillet, spooning some of the sauce over each. Sprinkle the Mexican cheese blend generously over the top.
Bake to perfection: Transfer the skillet to a preheated 400°F oven. Bake for 5–7 minutes until the chicken is fully cooked (165°F internally) and the cheese is bubbly and melty.
Step
Timing
Sear chicken
3–4 minutes per side
Sauté onion
5 minutes
Oven bake
5–7 minutes
Tips for Serving and Storing
Santa Fe Chicken is versatile and practically begs for fun pairings. Here’s how to serve and save it:
Serving ideas: Spoon it over fluffy white rice, tuck it into warm tortillas, or try it with a crisp green salad to balance the richness.
Leftovers: This dish stores beautifully in the fridge for up to 3 days and reheats well in the microwave or a low oven.
Storage Method
Duration
Reheating Tips
Fridge
Up to 3 days
Microwave or oven at 350°F until warmed through
What to Expect: Beginner-Friendly Yet Flavorful
This recipe is all about minimal effort with maximum payoff. The chicken stays juicy thanks to the quick sear and oven finish, while the Rotel-tomato-bean-corn combo keeps it saucy and satisfying. Whether you’re exploring Tex Mex recipes for the first time or need a reliable addition to your chicken dishes recipes collection, this one is a winner.
Even if you’re not super confident in the kitchen, the simple steps come together easily. That one-pan magic works for busy days, and there’s something downright nostalgic about scooping a cheesy, saucy skillet chicken onto a plate.
Expert Insight: The Appeal of Santa Fe Chicken
Santa Fe Chicken stands out for its vibrant blend of smoky chipotle and zesty lime, creating a flavor profile that’s both bold and balanced. This dish’s combination of lean protein and fresh spices not only delights the palate but also provides a satisfying, nutritious meal perfect for any season.
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Mastering the Flavor of Santa Fe Chicken
It took a handful of kitchen experiments to balance the smoky spices and tender chicken just right for this Santa Fe Chicken. Early attempts taught me the importance of letting the marinade really soak in. After those lessons, this recipe became a family favorite that’s both vibrant and wholesome, crafted from real experience in the kitchen.
FAQs ( Santa Fe Chicken )
What makes Santa Fe chicken different from regular chicken?
Santa Fe chicken is a vibrant Tex Mex recipe that combines tender chicken with bold southwestern flavors like peppers, corn, black beans, and zesty spices. Unlike plain chicken dishes, this Mexican chicken recipe incorporates ingredients like cumin, chili powder, and often tomatoes with green chilies for an authentic southwestern kick. The combination of these ingredients creates a colorful, flavorful meal that’s inspired by the culinary traditions of Santa Fe, New Mexico. It’s typically more colorful and spicier than traditional chicken preparations, making it a standout among chicken entrees.
Can I make Santa Fe chicken in a skillet?
Absolutely! Santa Fe chicken works perfectly as a chicken skillet recipe and is actually one of the most popular ways to prepare it. Using a large skillet allows you to cook the chicken and vegetables together in one pan, making cleanup easier and flavors more concentrated. Start by cooking the chicken pieces first, then add your vegetables and seasonings to create a complete skillet chicken meal. This method typically takes 20-25 minutes and gives you a delicious, restaurant-quality dish with minimal cleanup.
What ingredients do I need for Santa Fe chicken?
The basic ingredients for Santa Fe chicken include boneless chicken breasts or thighs, bell peppers, onions, corn, black beans, and southwestern spices like cumin and chili powder. Many recipes also call for diced tomatoes with green chilies (like Rotel), which adds both flavor and authentic Tex Mex character to the dish. You’ll also want garlic, lime juice, and fresh cilantro to brighten the flavors. Optional additions include cheese, avocado, and sour cream for serving, which make this poultry recipe even more satisfying.
How long does it take to cook Santa Fe chicken?
Santa Fe chicken typically takes about 25-30 minutes to prepare and cook from start to finish, making it perfect for busy weeknight dinners. The chicken itself needs about 6-8 minutes per side to cook through properly, while the vegetables and seasonings require an additional 8-10 minutes to develop their flavors. If you’re using a skillet method, everything can be done in one pan within this timeframe. Always ensure the chicken reaches an internal temperature of 165°F for food safety before serving.
What can I serve with Santa Fe chicken?
Santa Fe chicken pairs beautifully with rice, quinoa, or warm tortillas to soak up all those delicious southwestern flavors. For a complete Tex Mex experience, serve it over cilantro-lime rice or alongside Mexican street corn and refried beans. You can also turn it into a bowl-style meal with lettuce, tomatoes, cheese, and avocado for a lighter option. Many people love serving this chicken dish recipe with tortilla chips and salsa for a fun, interactive meal that the whole family will enjoy.
Conclusion
Santa Fe Chicken is your fast-track to a cozy, flavorful skillet meal that comes together in about 30 minutes with minimal fuss. That juicy, cheesy finish makes every bite a little celebrationperfect for busy nights when you want homemade without the hassle.
Feel free to swap chicken breasts for thighs or add a dash of cumin for extra warmth. Leftovers keep well in the fridge for a few days and reheat beautifullyjust like a pro tip I picked up from test kitchens that swear by Rotel recipes for easy flavor boosts. This one’s a solid pick among Mexican chicken recipes and chicken skillet recipes you’ll return to time and again.
Give it a go, and don’t forget to snap a pic or share your own twists here. Did this skillet chicken bring back any food memories? Pass this recipe along to someone who loves a good, reliable Tex Mex recipe and watch it become their new weeknight hero.
Joe Rooney
Santa Fe Chicken: Easy and Irresistible Skillet Recipe
This easy Santa Fe Chicken skillet recipe features tender chicken breasts cooked with black beans, corn, Ro-tel tomatoes, southwest spices, and melty Mexican cheese. Ready in just 30 minutes, it’s a delicious Tex-Mex meal perfect for busy weeknights.
1 (10 ounce) can Ro-tel diced tomatoes & green chilies drained
1 (14 ounce) can black beans drained & rinsed
1 (12 ounce) can corn drained
1/2 teaspoon smoked paprika
1 cup Mexican cheese blend
Fresh cilantro chopped (optional, to taste)
Method
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 garlic powder, chili powder, and salt & pepper.
Add the olive oil to an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove chicken from the pan.
Add the chopped onion to the skillet and sauté for 5 minutes until softened and lightly browned.
Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat through for a few minutes, scraping up browned bits from the pan.
Return the chicken to the skillet and spoon some of the tomato, bean, and corn mixture over the chicken. Sprinkle the Mexican cheese blend over everything.
Place the skillet in the oven for 5-7 minutes until the chicken is cooked through (165F) and the cheese is melted. Optionally broil for a few minutes to brown the cheese, watching carefully to avoid burning.
Top with fresh chopped cilantro if desired and serve immediately.
Notes
If your skillet is not oven-proof, transfer the contents to a baking dish before placing in the oven, or continue cooking the chicken covered in the skillet until cheese melts. This recipe is also featured in Salt & Lavender: Everyday Essentials.
