Santa Fe Chicken: Easy, Flavor-Packed Skillet Dinner

This Santa Fe Chicken brings big, cheerful flavors to a simple one-skillet dinner you can make any night of the week. Tender cutlets sear quickly, then simmer in a lively sauce made with tomatoes and green chiles, black beans, and sweet corn. A quick melt of cheese ties everything together, and a sprinkle of cilantro makes it pop. It’s the kind of easy meal that tastes like a little celebration—hearty over rice, great in bowls, and perfect for leftovers.

Why You’ll Love This Santa Fe Chicken

• 30-Minute Dinner: Fast sear + short oven finish = weeknight-friendly.
• One Skillet, Low Mess: Build flavor in the same pan from start to finish.
• Bold but Balanced: Chili powder and smoked paprika bring warmth without overwhelming heat.
• Hearty Protein + Fiber: Chicken meets beans and corn for satisfying, filling bowls.
• Flexible Heat Level: Use mild tomatoes with chiles or dial it up—your call.
• Meal-Prep Friendly: Reheats well for next-day lunches and quick rice bowls.
• Kid-Approved Comfort: Melty cheese and sweet corn make it an easy sell.

What Is Santa Fe Chicken?

Santa Fe Chicken is a skillet-style chicken dinner inspired by Southwestern flavors: a base of tomatoes with green chiles, black beans, sweet corn, and warm spices. Thin chicken cutlets sear to a light golden crust, soak up a saucy mix, and then get finished with a blanket of melted cheese. The result is juicy, savory, and a little zesty, ideal over rice or tucked into tortillas with fresh toppings.

It’s not a strict traditional dish—think of it as a flexible template. You can keep it mild or kick it up with extra spice, add veggies, or serve it in different formats (rice bowls, salad plates, or stuffed in warm tortillas).

Santa Fe Chicken

Santa Fe Chicken is a bold, flavor‑packed one‑skillet dinner with tender seared chicken in a saucy mix of tomatoes with green chiles, black beans, and corn, finished with melted cheese and cilantro. It’s quick, hearty, and versatile—perfect over rice, in tortillas, or alongside your favorite sides.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine American, Southwestern

Servings 4 servings

Calories 460 kcal

Ingredients

  

Chicken & Seasoning

• 680 g boneless, skinless chicken breasts halved horizontally into thin cutlets
• 1 tsp fine salt plus more to taste
• 0.5 tsp black pepper
• 1 tsp chili powder
• 0.5 tsp smoked paprika or sweet paprika for milder flavor
• 0.5 tsp garlic powder
• 1 tbsp olive oil or up to 2 tbsp, divided

Skillet Sauce & Finish

• 1 small onion finely chopped
• 283 g diced tomatoes with green chiles drained (1 can; mild or medium)
• 425 g black beans rinsed and drained (1 can)
• 170 g corn kernels canned (drained) or frozen
• 0.5 tsp ground cumin optional for warmth
• 110 g shredded cheese Mexican blend or mild cheddar/Monterey Jack
• 2 tbsp fresh cilantro chopped (optional)
• to taste lime wedges for serving

To Serve

• as needed steamed rice, cauliflower rice, salad, or tortillas choose your base

Instructions

 

• Step 1 – Prep and Season: Preheat oven to 400°F (200°C). Pat chicken dry. In a small bowl, mix salt, pepper, chili powder, smoked paprika, and garlic powder. Season all sides of the cutlets.
• Step 2 – Sear the Chicken: Heat an oven‑safe skillet over medium‑high and add olive oil. When shimmering, add chicken in a single layer. Sear 2–3 minutes per side until lightly golden, then transfer to a plate (work in batches with more oil if needed).
• Step 3 – Build the Skillet Sauce: Lower heat to medium. Add a splash of oil if needed and sauté onion 2–3 minutes until translucent. Stir in tomatoes with green chiles, black beans, corn, and cumin (if using). Simmer 2–3 minutes to warm through.
• Step 4 – Nestle and Finish: Return chicken and any juices to the skillet, nestling pieces into the sauce. Spoon sauce over the tops and sprinkle evenly with shredded cheese.
• Step 5 – Melt & Serve: Transfer skillet to the oven 5–7 minutes until the chicken reaches 165°F (74°C) and cheese is melted. For browned cheese edges, broil 1–2 minutes. Finish with cilantro and serve with lime wedges over your base.

Notes

Leftovers store airtight for 3–4 days; reheat gently on the stovetop or microwave with a splash of water to loosen the sauce. Add diced bell peppers or spinach for extra veggies, and swap in pinto or white beans if you prefer.

Keyword chicken and beans, easy weeknight meal, one‑pan chicken, Santa Fe chicken, southwestern skillet

Ingredients for Santa Fe Chicken

Chicken & Seasoning

• 1½–2 lb (680–900 g) boneless, skinless chicken breasts, halved horizontally into thin cutlets
• 1 tsp fine salt, plus more to taste
• ½ tsp black pepper
• 1 tsp chili powder
• ½ tsp smoked paprika (or sweet paprika for milder flavor)
• ½ tsp garlic powder
• 1–2 tbsp olive oil

Skillet Sauce & Finish

• 1 small onion, finely chopped
• 1 can (10 oz / 283 g) diced tomatoes with green chiles (mild or medium), drained
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup (170 g) corn kernels (canned and drained or frozen)
• ½ tsp ground cumin (optional, for warmth)
• 1 cup (110 g) shredded Mexican blend or mild cheddar/Monterey Jack
• 2–3 tbsp chopped fresh cilantro (optional)
• Lime wedges, for serving

To Serve (choose your base)

• Steamed rice (white, brown, or cilantro-lime)
• Cauliflower rice or a simple salad for a lighter plate
• Warm tortillas for scooping or folding

Ingredient Notes

• Chicken Cutlets: Halving thick breasts into thinner pieces helps them cook quickly and stay juicy. Lightly pound to even thickness if needed.
• Tomatoes with Green Chiles: These bring zip and gentle heat. For extra-mild, use plain diced tomatoes and add a spoon of mild green chiles to taste.
• Beans & Corn: Rinse beans well for a cleaner flavor; frozen corn can go straight into the pan.
• Cheese: Any easy-melt cheese works. A mix gives the best stretch and mellow sharpness.
• Cilantro & Lime: Fresh cilantro brightens; a squeeze of lime lifts the whole dish at the table.

Ingredient Notes (Substitutions, Healthy Swaps)

• Thighs Instead of Breasts: Boneless thighs are extra-juicy; cook a minute or two longer.
• Lower Dairy: Use less cheese or skip it and finish with avocado slices for richness.
• Extra Veggies: Stir in diced bell peppers or zucchini with the onions; add baby spinach at the end to wilt.
• Beans Swap: Pinto beans or white beans also work.
• Spice Control: Keep chili powder mild, add more smoked paprika for depth, or include a pinch of cayenne for heat.
• Grain Options: Try quinoa, farro, or cauliflower rice—whatever fits your plan.

Step-by-Step Instructions

Step 1 – Prep and Season

Preheat the oven to 400°F (200°C). Pat chicken dry. In a small bowl, mix salt, pepper, chili powder, smoked paprika, and garlic powder. Season all sides of the cutlets.

Step 2 – Sear the Chicken

Heat a large oven-safe skillet (cast iron or stainless) over medium-high. Add 1 tbsp olive oil. When the oil shimmers, add chicken in a single layer. Sear 2–3 minutes per side until lightly golden; you’re not cooking through yet. Transfer to a plate. (Work in batches with another splash of oil if needed.)

Step 3 – Build the Skillet Sauce

Lower heat to medium. Add a drizzle of oil if the pan looks dry. Sauté onion for 2–3 minutes until translucent, scraping up browned bits with a wooden spoon. Stir in tomatoes with chiles, black beans, corn, and cumin (if using). Simmer 2–3 minutes to warm through and mingle flavors. Taste and add a pinch of salt if needed.

Step 4 – Nestle and Finish

Return chicken and any juices to the skillet, nestling pieces into the sauce. Spoon some sauce over the tops. Sprinkle evenly with shredded cheese.

Step 5 – Melt & Serve

Transfer skillet to the oven for 5–7 minutes until the chicken reaches 165°F (74°C) in the thickest part and the cheese is melted and bubbly. If you’d like browned spots, broil 1–2 minutes, watching closely. Finish with cilantro and serve with lime wedges over your favorite base.

Pro Tips for Success

• Even Thickness = Even Cooking: If cutlets vary in thickness, the thin ends overcook before the centers finish. Pound gently for uniformity.
• Don’t Overcrowd the Sear: Give each piece room to brown; batch searing builds better flavor.
• Season in Layers: Chicken, then the skillet sauce—small pinches add up to perfect balance.
• Taste Before Cheese: Adjust salt and spice before melting in the cheese; it’s harder to fix later.
• Use an Oven-Safe Skillet: A quick oven finish melts cheese evenly and keeps chicken juicy.
• Rest Briefly: A 2–3 minute rest after baking lets juices settle for better slices.

Flavor Variations

• Creamy Santa Fe: Stir in a spoonful of light cream cheese or a splash of half-and-half to the sauce before adding chicken for a velvety finish.
• Green Chile Lovers: Add extra mild green chiles and a pinch of oregano; finish with more lime.
• Chipotle Warmth: Stir a little chipotle-in-adobo puree into the sauce for smoky heat (start small).
• Veggie Boost: Add diced bell peppers with the onion and fold a handful of spinach at the end.
• Herb Swap: Cilantro is classic; try chives or sliced green onions if you prefer.
• No-Bean Option: Skip beans and double the corn and tomatoes; it’s still hearty.

Serving Suggestions

• Rice Bowls: Spoon chicken and sauce over cilantro-lime rice with avocado slices.
• Skillet Plates: Serve alongside a crisp green salad and warm tortillas for scooping.
• Burrito-Style: Chop leftover chicken and roll into tortillas with rice and extra sauce.
• Loaded Baked Potatoes: Top split baked potatoes with Santa Fe chicken, cheese, and cilantro.
• Party Platter: Keep warm in the skillet and set out bowls of toppings (lime wedges, avocado, extra cilantro).

Storage and Freezing Instructions

• Refrigerate: Store leftovers airtight for 3–4 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a spoon of water if the sauce thickens.
• Freeze: Portion chicken with sauce in freezer containers for up to 2 months. Thaw overnight and reheat; add a fresh squeeze of lime and a sprinkle of cilantro to brighten.
• Meal Prep: Pack with rice in divided containers; keep cilantro and lime separate until serving.

Nutrition Facts (Per Serving)

(Estimated for 4 servings with cheese; bases/toppings not included.)

Numbers vary by cheese, brand of tomatoes with chiles, and portion size.

FAQ About Santa Fe Chicken

TastyInspo Notes

• Warm serving bowls so the melty cheese stays gooey longer.
• Toast a handful of corn in a dry skillet until a few kernels char—stir into the sauce for smoky pops.
• A tiny pinch of sugar (⅛ tsp) in the onions can help coax extra browning if your pan runs cool.
• For extra-lively bowls, add crisp shredded lettuce or slaw on the side for freshness and crunch.
• If you’re serving with tortillas, char them briefly over a flame or in a hot dry skillet for aroma.

Final Thoughts

Santa Fe Chicken turns everyday ingredients into a bright, hearty skillet dinner with minimal effort. The formula couldn’t be simpler: quick sear, easy skillet sauce, and a melty finish. Serve it over rice, pile it into tortillas, or enjoy it as-is with a squeeze of lime. Keep this blueprint handy, and you’ll have a flexible, crowd-pleasing meal you can customize to any weeknight.