Hot Santa Fe Chicken
Turn up the heat with this zesty and vibrant Hot Santa Fe Chicken recipe—a bold, flavor-packed dinner that combines tender, seasoned chicken breasts with a medley of South-of-the-Border toppings. Rubbed with a smoky blend of chili powder, cumin, and garlic, the chicken is pan-seared for a golden crust, then topped with hearty black beans, sweet corn, and your favorite salsa. A generous layer of melted Monterey Jack cheese ties it all together, creating a bubbly, irresistible finish. Perfectly baked in one skillet, this quick and easy dish is ready in just 45 minutes and pairs beautifully with rice, tortillas, or a crisp side salad. Garnished with fresh cilantro and bright lime wedges, it’s a fiesta of flavors you’ll want to savor again and again. Ideal for busy weeknights or casual gatherings, this recipe is destined to be your go-to for bold Tex-Mex-inspired cravings!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 1 cup Fresh salsa (mild, medium, or hot depending on preference)
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Clean the chicken breasts and pat them dry with paper towels. If needed, pound them to an even thickness for even cooking.
In a small bowl, combine garlic powder, chili powder, cumin, salt, and black pepper to create the seasoning mix.
Rub the seasoning mix generously on both sides of each chicken breast.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. They do not need to be fully cooked at this stage.
Remove the skillet from heat and evenly distribute the black beans, corn, and fresh salsa over the chicken breasts.
Top each chicken breast with shredded Monterey Jack cheese.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is bubbly and lightly golden.
Garnish with fresh chopped cilantro, if desired, and serve with lime wedges on the side for an extra burst of flavor.
Serve hot with rice, tortillas, or a side salad for a complete meal.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
