EASY ONE PAN SANTA FE CHICKEN

Imagine sinking your fork into tender, juicy chicken, bursting with the smoky sweetness of corn, the earthy depth of black beans, and the creamy, cheesy goodness that ties it all together. This Santa Fe Chicken recipe delivers that explosion of flavor in a single pan, making it the ultimate weeknight dinner solution. Get ready to ditch the takeout menu because you’re about to master a dish that’s both incredibly easy and unbelievably delicious!

The Ingredients You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

The Santa Fe Goodness:

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
• 1 cup shredded cheddar cheese (or a Mexican blend)
• Optional toppings: chopped cilantro, sour cream, avocado slices

Let’s Talk Substitutions & Variations

Okay, bestie, let’s be real. Sometimes you gotta work with what you’ve got! This Santa Fe Chicken recipe is super flexible, so don’t be afraid to make a few tweaks.

• Chicken: Chicken thighs work just as well! They’ll give you a richer, more flavorful result. Just make sure they’re boneless and skinless.
• Peppers: Any color bell pepper will do, or you can even use poblano peppers for a little extra heat.
• Black Beans & Corn: Feel free to use frozen corn or even add other beans like pinto beans. Get creative!
• Cheese: Monterey Jack, pepper jack, or even a sprinkle of cotija cheese would be delicious!
• Spice Level: If you’re not a fan of spice, use mild diced tomatoes and green chilies. Want to kick it up a notch? Add a pinch of cayenne pepper or a diced jalapeño.

And if you’re looking for something equally comforting, consider the Southern Cheesy Chicken Spaghetti Casserole for another easy family dinner.

Step-by-Step Instructions: Your Path to Santa Fe Chicken Glory

Step 1: Prep the Chicken

1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. This is where the magic starts!

Step 2: Sear the Chicken

1. Heat a large oven-safe skillet (cast iron is ideal!) over medium-high heat.
2. Add the seasoned chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, work in batches.
3. Cook for 3-4 minutes per side, until the chicken is browned and mostly cooked through. It doesn’t need to be fully cooked at this point, as it will continue to cook in the oven.
4. Remove the chicken from the skillet and set aside.

Step 3: Build the Santa Fe Base

1. Add the diced bell peppers to the same skillet and cook for 5-7 minutes, or until they are slightly softened.
2. Stir in the black beans, corn, and diced tomatoes and green chilies. Bring the mixture to a simmer.

Step 4: Assemble and Bake

1. Return the chicken to the skillet, nestling it into the vegetable mixture.
2. Sprinkle the shredded cheese evenly over the top.
3. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.

Step 5: Garnish and Serve

1. Remove the skillet from the oven and let it cool slightly before serving.
2. Garnish with chopped cilantro, sour cream, and avocado slices, if desired.
3. Serve immediately and enjoy!

Tips and Tricks for Santa Fe Chicken Perfection

Here are a few insider secrets to make your Santa Fe Chicken truly outstanding:

• Don’t Overcook the Chicken: Overcooked chicken is dry and sad. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Use an Oven-Safe Skillet: A cast iron skillet is perfect because it distributes heat evenly and can go from stovetop to oven seamlessly. If you don’t have one, you can transfer the mixture to a baking dish after searing the chicken.
• Spice It Up (or Down): Adjust the amount of chili powder and diced tomatoes and green chilies to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Make it a Bowl: Serve the Santa Fe Chicken over rice or quinoa for a complete and satisfying meal.
• Meal Prep Magic: This recipe is perfect for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you’re in the mood for more southwestern flavors, why not try a batch of Mexican Street Corn White Chicken Chili? It’s another crowd-pleaser!

Serving Suggestions: Beyond the Skillet

This Santa Fe Chicken is delicious on its own, but here are a few ideas to take it to the next level:

• Tacos or Burritos: Spoon the chicken mixture into warm tortillas for a quick and easy taco or burrito night.
• Nachos: Layer tortilla chips with the Santa Fe Chicken, cheese, and your favorite toppings for a crowd-pleasing appetizer.
• Salad Topping: Add the Santa Fe Chicken to a bed of lettuce with your favorite salad fixings for a hearty and flavorful salad.
• Stuffed Peppers: Stuff bell peppers with the Santa Fe Chicken mixture and bake for a healthy and delicious meal.

You know what else is great stuffed? Try the Enchilada Chicken Casserole for another take on Mexican-inspired comfort food!

Making it Ahead & Storing Leftovers

Make-Ahead Instructions:

Want to get ahead of the dinner game? You can prep the chicken and chop the vegetables a day or two in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, simply follow the instructions as written.

Storing Leftovers:

Leftover Santa Fe Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.

Nutrition Information (Approximate)

Per Serving (based on 6 servings):

• Calories: Approximately 400-450
• Protein: 40-45g
• Fat: 20-25g
• Carbohydrates: 20-25g

Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.

Craving more easy chicken dinners? Check out this Chicken Sweet Potato Rice Bowl for a healthy and satisfying option. Or how about Sheet Pan Chicken Fajitas for a quick and customizable meal?

If you love the taste of smoky, grilled chicken, the Pollo Asado Chipotle Copycat Recipe is definitely worth a try!

Final Thoughts: Your Santa Fe Chicken Awaits!

So there you have it, friend! A simple, flavorful, and incredibly satisfying Santa Fe Chicken recipe that’s perfect for busy weeknights or any time you’re craving a taste of the Southwest. With easy substitutions and endless serving possibilities, this recipe is sure to become a staple in your kitchen. Now go forth and create some deliciousness!

Lady Maria

Easy One Pan Santa Fe Chicken

This Santa Fe Chicken recipe delivers a flavorful explosion in a single pan, making it perfect for a weeknight dinner. It features tender chicken with corn, black beans, and a creamy, cheesy topping. It’s incredibly easy and unbelievably delicious!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Southwestern

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt to taste
• Pepper to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup shredded cheddar cheese or a Mexican blend
• Optional toppings: chopped cilantro
• Optional toppings: sour cream
• Optional toppings: avocado slices

Equipment

• medium bowl
• Measuring spoons
• Measuring cups
• Large oven-safe skillet (cast iron preferred)
• Spatula or spoon
• Oven
• meat thermometer
• knife
• Cutting board

Method

 

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Heat a large oven-safe skillet over medium-high heat.
4. Add the seasoned chicken to the skillet in a single layer. Don’t overcrowd the pan; work in batches if necessary.
5. Cook for 3-4 minutes per side, until the chicken is browned and mostly cooked through. Remove the chicken from the skillet and set aside.
6. Add the diced bell peppers to the same skillet and cook for 5-7 minutes, or until they are slightly softened.
7. Stir in the black beans, corn, and diced tomatoes and green chilies. Bring the mixture to a simmer.
8. Return the chicken to the skillet, nestling it into the vegetable mixture.
9. Sprinkle the shredded cheese evenly over the top.
10. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
11. Remove the skillet from the oven and let it cool slightly before serving.
12. Garnish with chopped cilantro, sour cream, and avocado slices, if desired.
13. Serve immediately.

Notes

Don’t overcook the chicken. Use an oven-safe skillet, or transfer the mixture to a baking dish after searing. Adjust the amount of chili powder and diced tomatoes and green chilies to your liking. Spice it up with cayenne pepper. Serve over rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prep the chicken and chop the vegetables a day or two in advance.