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Santa Fe Chicken featured image showing a delicious Southwestern-inspired dish.
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!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.