Santa Fe Chicken
Elevate your dinner routine with this bold and flavorful Santa Fe Chicken recipe, a one-pan wonder packed with satisfying Southwestern flair. Juicy, seasoned chicken breasts are seared to golden perfection, then baked in a vibrant mixture of diced tomatoes with green chilies, black beans, and sweet corn. Topped with melty cheddar cheese and garnished with fresh cilantro and a squeeze of lime, this dish offers a perfect balance of smoky spices and zesty freshness. Ready in just 45 minutes, it's an ideal choice for busy weeknights, and it pairs beautifully with rice or crunchy tortilla chips for a complete, crowd-pleasing meal. Perfectly spiced and irresistibly cheesy, this Santa Fe Chicken is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 15-ounce can diced tomatoes with green chilies
- 1 15-ounce can black beans
- 1 15-ounce can corn kernels
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
- 1 whole lime, sliced lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Ensure the spice blend evenly coats all sides of the chicken.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts in the skillet for about 3-4 minutes on each side, or until golden brown. The chicken does not need to be fully cooked through at this step.
Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the diced tomatoes with green chilies (with their juice), black beans (drained and rinsed), and corn (drained) to the skillet. Stir to combine and heat through, about 2-3 minutes.
Return the seared chicken breasts to the skillet, nestling them into the tomato, bean, and corn mixture.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Sprinkle the shredded cheddar cheese evenly over the chicken breasts.
Place the skillet back in the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro and serve each chicken breast with a lime wedge for squeezing on top.
Serve hot with rice or tortilla chips on the side for a complete meal.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 40.1 g | ||
| Protein | 285.9 g | 572% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1210 mg | 93% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3793 mg | 81% | |
*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.
