Can I use boneless chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay more tender. They may need an extra minute or two of cooking time, but otherwise, follow the recipe exactly the same way. The higher fat content in thighs will add even more flavor to the dish.

Is this recipe spicy, and can I adjust the heat level?

As written, this recipe is mildly spiced but not particularly hot. The green chilies add flavor more than heat. To make it spicier, add cayenne pepper to the spice mix, use hot green chilies instead of mild, or add diced fresh jalapeños. For an even milder version, you can reduce or omit the ancho chili powder.

Can I make this dish ahead for a dinner party?

Yes! You can prepare everything up to the point of adding the cheese, then refrigerate. When ready to serve, bring it to room temperature, add the cheese, and finish cooking it either on the stovetop or in the oven until heated through and the cheese is melted. This makes it perfect for entertaining.

What can I substitute if I don't have Mexican cheese blend?

A combination of monterey jack and cheddar works perfectly. Other good options include pepper jack for a spicier kick, or even just plain cheddar. In a pinch, almost any melting cheese will work - even mozzarella, though the flavor profile will be a bit different.

Sizzling Santa Fe Chicken Recipe

Name: Sizzling Santa Fe Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets); ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon ancho chili powder; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoon olive oil, divided; 1 tablespoon butter; 1 large onion, diced; 5 cloves garlic, minced; 1 (15-ounce) can diced tomatoes; 1 (15-ounce) can corn, drained; 1 (15-ounce) can black beans, drained (not rinsed); 1 (4.5-ounce) can green chilies; ½ teaspoon ground cumin; ½ lime, juiced; 1½ cups shredded Mexican cheese mix; Fresh cilantro, to garnish

Description

Santa Fe Chicken is a flavorful, skillet-cooked main course featuring juicy, seasoned chicken breasts topped with a zesty mix of black beans, corn, tomatoes, green chilies, and melted Mexican cheese. Ready in just 40 minutes, it’s a vibrant and satisfying dish infused with Southwestern spices, perfect for busy weeknights or family dinners.

Ingredients

Units Scale

Chicken

2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ancho chili powder
1 teaspoon salt
1/2 teaspoon black pepper

For Cooking

2 tablespoon olive oil, divided
1 tablespoon butter

Vegetable & Bean Mixture

1 large onion, diced
5 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained (not rinsed)
1 (4.5-ounce) can green chilies
1/2 teaspoon ground cumin
1/2 lime, juiced

Topping

1 1/2 cups shredded Mexican cheese mix
Fresh cilantro, to garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chicken: Pat each chicken breast dry with paper towels and slice them in half lengthwise to create four thinner cutlets.
Season Chicken: Combine garlic powder, onion powder, ancho chili powder, salt, and black pepper in a small bowl. Generously season both sides of each chicken cutlet with this mixture.
Sear Chicken: Heat 1 tablespoon olive oil and the butter in a large 12-inch skillet over medium-high. Add chicken cutlets and sear each side for 3-5 minutes, or until golden and nearly cooked through. Remove chicken to a plate and set aside.
Sauté Vegetables: Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add diced onions and cook, stirring frequently for 6-8 minutes. Add minced garlic and cook about 1 minute, until fragrant.
Combine & Simmer: Stir in diced tomatoes, corn, black beans, green chilies, ground cumin, lime juice, and any leftover spice mixture. Mix well and cook until heated through, about 5 minutes.
Return Chicken & Add Cheese: Place the seared chicken back in the skillet and scoop some of the bean mixture over each breast. Sprinkle the shredded cheese over the chicken.
Finish Cooking: Cover skillet and cook over medium-low until cheese melts and chicken is cooked through, or transfer to a preheated 350°F oven until chicken reaches an internal temperature of 165°F and cheese is melted.
Serve: Garnish with fresh chopped cilantro and a squeeze of lime juice. Serve hot.

Notes

You can use store-bought taco seasoning instead of the homemade spice blend for convenience.
This spice mix is mild. Add 1/2–1 teaspoon cayenne powder if you prefer more heat.
If finishing in the oven, ensure your skillet is oven-safe.
Do not rinse the black beans for a creamier texture.

Nutrition

Serving Size: 1 serving
Calories: 484 kcal
Sugar: 5 g
Sodium: 1155 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 9 g
Protein: 31 g
Cholesterol: 81 mg