Description
Santa Fe Chicken is a flavorful, one-skillet main-course featuring tender spice-rubbed chicken breasts simmered with fire-roasted corn, black beans, Rotel tomatoes, and a cheesy fiesta blend, all brought together with a vibrant Tex-Mex flair. This easy, protein-packed dish is perfect for busy weeknights and meal prepping, offering plenty of flexibility with ingredient swaps and make-ahead options.
Ingredients
Units
Scale
Main Ingredients
- 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
- 1/2 medium onion, chopped
- 1 (10 ounce) can Rotel, undrained
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can fire roasted corn, drained
- 1 cup fiesta (Mexican) cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Rinse and pat dry. In a small bowl, mix the garlic powder, chili powder, smoked paprika, salt, and pepper. Coat the chicken evenly on all sides with the spice blend.
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes per side until well browned and fully cooked. Remove the chicken and set aside on a plate.
- Cook the Onion: Using the same skillet, add the chopped onion and sauté for several minutes until softened and translucent.
- Add Tomatoes, Beans, and Corn: Stir in the undrained Rotel tomatoes, drained and rinsed black beans, and drained fire-roasted corn. Combine well with the sautéed onions.
- Simmer: Reduce heat to medium-low and allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
- Return Chicken to Skillet: Nestle the cooked chicken breasts back into the skillet, spooning some of the vegetable-bean mixture over the top. Let everything heat together for a few more minutes.
- Add Cheese: Sprinkle the fiesta cheese blend evenly over the chicken. Cover with a lid or foil and let it sit for a few minutes until the cheese melts completely.
- Garnish and Serve: If desired, top with fresh chopped cilantro just before serving.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat in the microwave or on the stove—avoid overheating to keep chicken juicy.
- Freezer Friendly: Cool completely, then transfer to a freezer-safe container. Freeze up to 3 months. Thaw overnight in fridge and reheat as above.
- Make Ahead: Pre-chop onions, mix spices, and slice chicken ahead for quick assembly.
- Substitutions: Substitute tofu or shrimp for chicken. Use kidney beans instead of black beans. Add bell peppers for crunch. For dairy-free, use plant-based cheese or omit cheese.
- Tips: Don’t rush browning the chicken—it deepens flavor. Taste and adjust seasoning as you go.
Nutrition
- Serving Size: 1/4 of recipe (approx. 300g)
- Calories: 300 kcal
- Sugar: 1g
- Sodium: 306mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.01g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 31g
- Cholesterol: 99mg
