Santa Fe chicken is an easy skillet dinner that’s full of southwest flavors! Seasoned pan seared chicken is nestled in black beans, corn, green chiles, and Ro-tel tomatoes then topped with melted cheese. Ready to eat in 30 minutes!
Looking for another great skillet chicken recipe? Try this Mexican chicken, sweet potato and black bean skillet.
Why you’ll love it
30 minute dinner – This quick and easy to make meal can be on the table in 30 minutes. It’s perfect for nights when you’re busy or don’t want to spend a lot of time in the kitchen.
One pan meal – I don’t know about you, but having multiple pans on the stove while I’m cooking is not for me. One pan meals are easier to manage and less clean up!
Healthy – Santa Fe chicken is a healthy recipe that’s full of protein, fiber, carbs, and fat. For some additional carbs serve it on top of rice and for some extra veggies make this sweet and spicy butternut squash.
Meal prep – If you meal prep or just like to have some leftovers on hand for a couple days, this southwest chicken is perfect for you! It keeps in the fridge for up to 4 days and freezes great too.
- 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.
- Ro-tel – A brand of canned tomatoes and green chiles. You can use any brand, this one is conveniently found and most grocery stores.
- 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.
How to make Santa Fe chicken
Season the chicken with the spice blend and then place it in the skillet. Cook on the first side for 4-6 minutes and then flip and continue to cook until cooked through.
Once the chicken is cooked, remove it from the skillet onto a plate. Add the tomatoes, black beans, green chiles, corn, lime juice, and cilantro into the skillet and stir everything together.
Nestle the chicken into the mixture and top it with the cheese. Continue to until warmed through and the cheese is melted. Top with extra cilantro and serve.
What to serve with Santa Fe chicken skillet
This is a filling meal on it own, but rice is my go-to side dish to have with it. My green chile guacamole would taste great with it either as a topping or served on the side with tortilla chips or warm tortillas.
- If you can’t find Ro-tel 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/cutlets. Chicken tenders also work great.
- Switch up the cheese and use Monterey Jack or Pepper Jack cheese.
- Black beans can be swapped with pinto beans.
- For additional flavor, add in a 1/2 cup of your favorite salsa.
Leftovers and storage
- The leftover Santa Fe chicken will keep in the fridge for up to 4 days.
- To reheat the leftovers, you can microwave them or in a non-stick skillet over medium-low heat until warmed through.
- Once the chicken has cooled completely, you can store it in a freezer safe container and freeze for up to 3 months. When ready to use, 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
Did you make this Santa Fe chicken? I’d love if you’d leave a recipe rating and review below.
- 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 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 lime
- 1 cup shredded Colby Jack or cheddar cheese
- 1 tablespoon chopped cilantro
- If using chicken breasts, slice them in half lengthwise so you have cutlets. Season the chicken with the dried spices, salt, and pepper.
- 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.
Amount Per Serving: Calories: 416Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 433mgCarbohydrates: 34gFiber: 10gSugar: 6gProtein: 53g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.