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santa fe chicken breasts topped with melted cheese in a skillet.
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5 from 2 votes

Santa Fe Chicken Recipe

Juicy chicken breasts baked in a skillet with corn, black beans, roasted peppers, and Tex-Mex cheese for a quick, flavorful dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4 Servings
Author: Rena Awada

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

Instructions

  • Preheat the oven to 400°F. Rub the 4 boneless skinless chicken breasts with the spice mix ( ½ teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, and ½ teaspoon kosher salt) and half the 2 tablespoons olive oil.
    Seared chicken breasts in a skillet, lightly browned and seasoned.
  • Heat the remaining oil in an oven-safe skillet over medium heat, then sear the chicken for 3-4 minutes per side until golden. Set the chicken aside.
  • With the skillet still over medium heat, add the 15 ounces diced tomatoes, 15 ounces black beans, 8 ounces roasted peppers, and 1 cup corn.
    Overhead shot of diced tomatoes, corn, and black beans in a skillet with olive oil.
  • Stir the veggies and beans so the flavors start to meld in the skillet.
    Skillet filled with black beans, corn, and roasted red peppers being cooked together.
  • Sprinkle half of the 1 cup Tex-Mex cheese blend over the veggie mixture. Cook for a couple of minutes to let it begin to melt.
    Overhead view of a skillet filled with shredded cheese, corn, black beans, and red peppers before baking.
  • When the sauce starts bubbling, nestle the seared chicken into the skillet and top with the remaining cheese. Transfer to the oven and bake for 15 minutes, or until the chicken reaches 165°F and the cheese is melted and bubbly.
    Skillet of chicken breasts covered in shredded cheese, ready to bake with a layer of beans, corn, and peppers underneath.
  • Top with fresh 2-3 green onions (diced) and chopped ½ bunch cilantro. Serve hot, right from the skillet.
    Top view of freshly baked Santa Fe chicken skillet with melted cheese, beans, corn, and colorful veggie toppings.

Notes

  • Pat chicken dry for the best golden sear.
  • Drain canned veggies well to keep the sauce rich.
  • Add cheese in two layers for extra gooey bites.
  • Nestle chicken in the sauce so it stays juicy.

Storage

  • Fridge: Store in an airtight container up to 4 days.
  • Freezer: Freeze up to 3 months; thaw overnight in fridge.
  • Reheat: Warm in oven or microwave until hot.

Nutrition

Calories: 377kcal | Carbohydrates: 16g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1532mg | Potassium: 833mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 41mg | Calcium: 269mg | Iron: 2mg