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Santa Fe chicken is an easy, gluten-free, skillet dinner that’s full of southwest flavors! Seasoned pan seared chicken is nestled in black beans, corn, green chiles, and Rotel tomatoes then topped with melted cheese. It’s ready to eat in 30 minutes, freezer-friendly, and great for meal prep!
I don’t know about you, but having multiple pans on the stove while I’m cooking is not for me. One pan dinners are easier to manage and there’s less to clean up. That’s just one of the reasons I love this Santa Fe chicken. It’s all made on the stovetop and there’s no need to put it in the oven, just cover with a lid or piece of foil to melt the cheese.
Not only are the bold, vibrant, southwest flavors one’s I find myself using over and over, my Mexican chicken, sweet potato and black bean skillet and Mexican chicken and rice recipe use a similar seasoning blend, but it only takes 10 minutes to prep and you’ll be sitting down to eat it in just 30 minutes. It’s perfect for busy weeknights or times when the motivation to spend much time cooking is low.
This chicken skillet is also a balanced and healthy recipe that’s full of protein from the chicken, fiber and carbs from the beans and corn, and fat from the cheese. For additional carbs I like to serve it on top of cilantro lime rice or with a side of sweet and spicy butternut squash.
Ingredient Notes
- Chicken breasts or cutlets – If using chicken breasts, slice them in half lengthwise so they are thinner and don’t take as long to cook.
- Chili powder, cumin, garlic powder, smoked paprika – The spice blend for the chicken.
- Tomatoes – I use Ro-tel which is canned tomatoes and green chiles. It has a little bit of a spicy kick. You can use the mild version if you don’t want the chicken to be spicy.
- Green chiles – Mild or hot canned diced green chiles add great flavor. If you want extra heat use the hot green chiles.
- Black beans and corn – Frequently used in southwest and Tex-Mex dishes.
- Lime – Adds a punch of fresh, tart, citrus flavor.
- Cheese – I like to use Colby Jack or cheddar for the cheesy topper on this dish.
- Cilantro – Cilantro is mixed in with the tomatoes, black beans, and corn mixture and used as a garnish.
Tips for Making Santa Fe Chicken
- Combine the spices in a small bowl before seasoning both sides of the chicken. This way the spices are evenly distributed.
- Cook the chicken for 4-6 minutes on the first side. You’ll know it’s ready to flip when it releases easily and has a golden brown sear. Continue to cook on the second side until the internal temperature reaches 165° F. A meat thermometer is the easiest tool to use to prevent overcooking the chicken.
- Remove the chicken onto a plate while the tomatoes, green chiles, beans, and corn are warming together in the skillet. Leaving the chicken in during this step will make it dry and overcooked.
- Stir the lime juice and cilantro in at the end to keep their flavors fresh and to prevent the lime juice from turning bitter.
- If you don’t have a lid for your skillet you can place a piece of foil loosely over it to melt the cheese.
What to Serve with Santa Fe chicken skillet
This is a filling meal on it own, but rice, honey cornbread muffins, or warm tortillas are my go-to side dishes to have with it. This green chile guacamole is also perfect to use as a topping or served on the side with tortilla chips.
Substitutions and Variations
- If you can’t find Rotel or want to use something more mild, substitute with a can of fire roasted tomatoes.
- Boneless skinless chicken thighs can be used instead of chicken breasts or cutlets. Chicken tenders also work great and will cook faster.
- Use pre-cooked chicken or rotisserie chicken. Add it in at the same time you add in the tomatoes, beans, green chiles, and corn then continue with the recipe as instructed.
- Switch up the cheese and use Monterey Jack or Pepper Jack cheese.
- Black beans can be swapped with pinto beans, charro beans, or even refried beans for a creamier texture. If using refried beans you may need to add a couple splashes of water, chicken broth, or salsa to thin them out.
- For additional flavor, add in a 1/2 cup of your favorite salsa.
Ways to Use Leftover Santa Fe Chicken
Burritos or burrito bowls – Cut up the chicken into bite sized pieces then add everything into warm flour tortillas or use it as a topping for a rice bowl.
Tacos – The leftover chicken works perfectly as a filling for tacos. I like to use warm corn tortillas or char them lightly over the open flame on a gas stove.
Salad – Make a Santa Fe chicken salad and serve the leftovers on top of romaine lettuce. This avocado ranch dressing is so good drizzled on top!
Storage and Reheating
Storage – leftover Santa Fe chicken will keep in the fridge for up to 4 days.
Reheating – Reheat the leftovers in the microwave or in a non-stick skillet over medium-low heat until warmed through.
Freezing – Once the chicken has cooled completely, you can store it in a freezer safe container and freeze for 2 months. Let it defrost in the fridge overnight and reheat with one of the methods listed above.
More Southwest Chicken Recipes
- Salsa Verde Baked Chicken
- Southwest Chicken Casserole
- Honey Chipotle Chicken Rice Bowls
- Southwest Chicken Salad with Avocado Lime Dressing
- Salsa Chicken and Cauliflower Rice Skillet
Santa Fe Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breasts or cutlets
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 10 oz can Ro-Tel
- 4 oz can diced green chiles
- 1 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 1 lime juiced
- 1 cup shredded Colby Jack or cheddar cheese
- 1 tablespoon chopped cilantro
Instructions
- If using chicken breasts, slice them in half lengthwise so you have cutlets. Combine the dried spices, salt and pepper in a small bowl and season both sides of the chicken.
- Add the oil to a large skillet heated over medium-high heat. Place the chicken into the skillet. Cook for 5-7 minutes per side or until the internal temperature is 165° F. Remove the chicken onto a plate.
- Lower the heat to medium and add the black beans, Rotel tomatoes, green chiles, corn, lime juice, and cilantro to the skillet. Season with salt and pepper then stir everything together and cook until it’s warmed through.
- Nestle the chicken back into the skillet and top with the cheese.
- Cover the skillet with a lid or piece of foil and cook until the cheese is melted. Top with extra cilantro and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Santa Fe Chicken, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
