Santa Fe Chicken Recipe

Name: Santa Fe Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless skinless chicken breasts; ½ teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cayenne pepper; ½ teaspoon kosher salt; 2 tablespoons olive oil; 15 ounces diced tomatoes (drained, one can); 15 ounces black beans (drained and rinsed, one can); 8 ounces roasted peppers (drained well and chopped); 1 cup corn (frozen and thawed); 1 cup Tex-Mex cheese blend; 2-3 green onions (chopped); ½ bunch cilantro (chopped)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Dec 24, 2025

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This Santa Fe Chicken Skillet is a one-pan wonder loaded with juicy chicken breasts, sweet corn, roasted peppers, and melty Tex-Mex cheese. It’s hearty, colorful, and full of Southwest flavor. It’s great for busy weeknights when you need something satisfying without spending hours in the kitchen.

chicken breasts in a skillet with a Santa Fe sauce.

What I love most about this recipe is how flexible it is. Some nights I keep it classic, other times I toss in whatever’s hanging out in the fridge. Leftover roasted veggies, a can of pinto beans, or even a different cheese if that’s what I’ve got. No matter what I swap in, it still comes out delicious and doesn’t last long at the table.

If you’re all about flavorful, family-style dinners, you might also love my Creamy Chicken Enchilada Soup or my Easy Shrimp Fajitas.

Recipe Overview

Skill Level

Intermediate

Prep Time

10 mins

Cook Time

25 mins

Ingredients needed

Below is a list of ingredients you will need to make this dish and some swaps you can make. Full measurements are listed further down in the recipe card.

Chicken: I used boneless, skinless chicken breasts. You may also use boneless and skinless chicken thighs.
Seasonings: garlic powder, onion powder, cayenne pepper, and kosher salt
Oil: I used olive oil, but avocado oil will work.
Diced tomatoes: You may use fresh, but I used canned.
Black beans drained and rinsed
Roasted peppers drained well and chopped
Corn: Use frozen and thawed, or canned.
Tex-Mex cheese blend, or any shredded cheese you have on hand.
Green onions: for garnishing.
Fresh cilantro

How to Make Santa Fe Chicken Skillet

Here’s how to get perfect results every time:

process shot for cooking the chicken and adding the veggies to pan to sautee.

Preheat oven to 400°F. Rub chicken with seasonings and half the oil. Heat remaining oil in an oven-safe skillet over medium, sear 3-4 minutes per side until golden. Set the chicken aside.

✏️ Searing adds flavor and gives the chicken a beautiful golden crust.

In the same skillet, add diced tomatoes, black beans, roasted peppers, and corn.

✏️ Heating the veggies together before adding the chicken back in deepens the flavor.

process shot to saute the veggies to make santa fe chicken.

Stir veggies and beans together so the flavors start to meld.

✏️ Scrape the bottom as you stir to catch all those tasty browned bits.

Sprinkle half the Tex-Mex cheese over the mixture. Cook for a couple of minutes to start melting.

process shot to add the chicken with the santa fe veggies in pan with chicken.

When the sauce bubbles, nestle in chicken, top with remaining cheese, and bake 15 minutes, or until chicken reaches 165°F and cheese is bubbly.

✏️ Nestling the chicken ensures every bite soaks up the sauce.

Top with green onions and cilantro. Serve hot from the skillet.

✏️ Fresh herbs brighten the rich Tex-Mex flavors.

chicken breasts in a red santa fe sauce topped with melted cheese and diced green onions.

Variations & Tips

You can swap the roasted peppers for fresh bell peppers if you like more crunch.
Add a handful of baby spinach or kale in the last few minutes of cooking for extra greens.
For a heartier meal, stir in cooked rice or quinoa before adding the cheese.
Serve with warm tortillas for scooping, tortilla chips on the side, or crushed over the top for extra crunch.

Storage & Make-Ahead Tips

Fridge: Keep leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven or microwave until hot and the cheese is melty again.
Make-Ahead: You can prep parts of this ahead: season and sear the chicken, grate the cheese, and chop the cilantro, then just assemble and bake when you’re ready to eat.

Common Questions

What can I use instead of black beans?

Pinto beans, kidney beans, or even chickpeas all work well here.

What if I don’t have an oven-safe skillet?

No problem! Sear the chicken and prepare the filling in a regular pan, then transfer everything to a baking dish and bake.

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs. Sear as written, then bake until they reach 165°F. Start checking a minute or two early, as thighs stay tender even if they cook a bit past that temperature.

Round skillet filled with baked Santa Fe chicken breasts in a cheesy, colorful vegetable mixture.

Serving suggestions

This skillet is hearty enough to enjoy on its own, but I love serving it with a side of fluffy Cilantro Lime Rice or sweet, tangy Mango Salsa for balance. For something heartier, try pairing it with crisp Bell Pepper Nachos or a slice of warm Homemade Jalapeño Skillet Cornbread to soak up every last bit of sauce.