This Santa Fe Chicken brings big Tex-Mex flavor to your weeknight table in just 30 minutes. Juicy chicken, smoky spices, sweet corn, and zesty tomatoes all melt together under a layer of gooey Mexican cheese. It’s hearty, colorful, and full of cozy comfort perfect for busy nights when you still want something delicious.
Table of Contents
Table of Contents
Ingredients
- 2 large chicken breasts, halved lengthwise
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 1 (10 oz) can Ro-Tel diced tomatoes with green chilies, drained
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- ½ teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional)
Instructions
Step 1: Prepare and Sear the Chicken
Preheat oven to 400°F and position the rack in the middle. Slice chicken breasts in half lengthwise, then season both sides with garlic powder, chili powder, and a pinch of salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat, and sear each side for 3–4 minutes until golden. Remove from skillet and set aside.
Step 2: Build the Flavor Base
In the same skillet, sauté chopped onion for about 5 minutes until softened and fragrant. Stir in Ro-Tel tomatoes, black beans, corn, and smoked paprika. Scrape up all those tasty browned bits for extra flavor.
Step 3: Bake and Finish
Nestle the chicken back into the skillet and spoon the veggie mixture over the top. Sprinkle generously with Mexican cheese, then transfer to the oven for 5–7 minutes, or until the chicken reaches 165°F and the cheese melts beautifully. For a golden finish, broil briefly just keep a close eye so it doesn’t burn!
Top with fresh cilantro, serve hot, and enjoy that Southwest flair in every bite.
Santa Fe Chicken
Equipment
- Oven-safe skillet (10–12 inch) Cast iron or stainless works best for sear-to-bake.
- Chef’s knife & cutting board For halving chicken and chopping onion.
- Tongs Easy turning for searing.
- Instant-read thermometer Check for 165°F doneness.
- Oven broiler Optional for browned, bubbly cheese.
Ingredients
- 2 large chicken breasts, halved lengthwise
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- kosher salt and black pepper, to taste
- 2 tbsp olive oil
- 1/2 medium onion, chopped
- 10 oz can Ro-Tel diced tomatoes with green chilies, drained
- 14 oz can black beans, drained and rinsed
- 12 oz can corn, drained
- 1/2 tsp smoked paprika
- 1 cup shredded Mexican cheese blend
- fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 400°F and position the rack in the center. Halve chicken breasts lengthwise and pat dry.
- Season both sides of the chicken with garlic powder, chili powder, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high; sear chicken 3–4 minutes per side until lightly golden. Transfer to a plate.
- In the same skillet, sauté the chopped onion for about 5 minutes until softened. Stir in drained Ro-Tel, black beans, corn, and smoked paprika; scrape up browned bits and simmer 1–2 minutes.
- Nestle the chicken back into the skillet and spoon some of the mixture over each piece. Sprinkle with Mexican cheese and bake 5–7 minutes, or until chicken reaches 165°F and cheese is melted. Broil briefly to brown, if desired.
- Top with chopped cilantro if using. Serve hot with rice, quinoa, or warm tortillas.