Santa Fe Chicken

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Santa Fe Chicken

This bold and flavorful Santa Fe Chicken is a one-pan dinner packed with tender chicken, hearty black beans, sweet corn, green chiles, and melty Colby Jack cheese. It’s zesty, satisfying, and ready in just 40 minutes—perfect for a weeknight meal!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: 435

Ingredients

For the Spice Rub:

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Chicken and Veggies:

  • 2 large chicken breasts, halved lengthwise (about ½ inch thick)
  • 3 tablespoons olive oil, divided
  • 1 cup onion, diced
  • 5 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4.5 oz) diced green chiles
  • 1 can (15 oz) diced tomatoes, drained
  • 1½ cups corn (fresh or frozen)
  • 2 cups Colby Jack cheese, shredded
  • 2 tablespoons lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Make the Spice Rub
    In a small bowl, mix together the paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
  2. Season the Chicken
    Pat the chicken dry and rub both sides with the prepared spice mix.
  3. Sear the Chicken
    Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the chicken and sear for 3–5 minutes per side, until browned. (It does not need to be fully cooked at this point.) Remove the chicken and set aside.
  4. Sauté the Aromatics
    In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the diced onion for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
  5. Add the Veggies
    Stir in the black beans, green chiles, diced tomatoes, and corn. Cook for 3–4 minutes until heated through.
  6. Finish Cooking the Chicken
    Nestle the chicken breasts on top of the vegetable mixture. Sprinkle the shredded cheese evenly over each piece of chicken. Cover the skillet with a lid or foil, reduce heat to low, and cook for 3–5 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
  7. Serve
    Squeeze fresh lime juice over the top, garnish with chopped cilantro, and serve hot!

Notes

  • You can substitute boneless, skinless chicken thighs if preferred.
  • To make it spicier, add a dash of cayenne pepper or diced jalapeños to the vegetable mix.
  • Serve over rice, quinoa, or with warm tortillas for a heartier meal

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