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Santa Fe Chicken is a delicious skillet chicken breast dish loaded with spices, salsa, black beans, corn and Colby Jack cheese.

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Santa Fe Chicken is a flavourful dish with a kick.

This simple chicken breast recipe is vibrant and packed with bold flavours.

This Santa Fe chicken breast recipe takes about thirty minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by butterflying two large boneless skinless chicken breasts and cutting them in half to make four thin chicken breasts.

I poured some chili powder, cumin, paprika, salt, and pepper into a small bowl.

I stirred all of the spices together well.

I rubbed the spice mixture evenly on to both sides of the chicken breasts.

I heated some olive oil in a large skillet over medium-high heat.

I placed the chicken breasts in the skillet.

I cooked the chicken breasts for about 3 – 4 minutes on each side until the internal temperature reached 165F.

I removed the cooked chicken breasts from the skillet and set them aside.

I added some salsa, corn and black beans to the skillet.

I stirred well to combine all of the ingredients and continued cooking until heated through.

I returned the cooked chicken breasts to the skillet.

I spooned some of the bean mixture over the chicken breasts.

I sprinkled some shredded Colby Jack cheese on top.

I placed a lid on the skillet and continued cooking until the cheese was melted.

I removed the skillet from the heat and sprinkled some fresh chopped cilantro on top.

Then the chicken was ready to serve.

This Santa Fe chicken is a tantalizing and flavorful dish inspired by the vibrant cuisine of the American Southwest.

The seasoning mixture creates a symphony of savory, smoky, and mildly spicy flavors.

This tasty chicken can be served with rice or a green salad to make a complete meal.

If you are looking for an easy chicken breast recipe, then you need to try this Santa Fe Chicken!

More Easy Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need To Make This Santa Fe Chicken:

• 2 large boneless, skinless chicken breasts (cut in half horizontally to produce 4 thin chicken breasts)
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup salsa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 1/2 cups shredded Colby Jack cheese
• fresh chopped cilantro (optional)

How to Make Santa Fe Chicken:

1. In a small bowl, combine the chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly on both sides of each chicken cutlet.
2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for about 3-4 minutes per side or until they are cooked through with a golden-brown crust. Ensure the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside.
3. In the same skillet, add the salsa, black beans, and corn. Stir to combine and cook for approximately 2-3 minutes, or until the mixture is heated through.
4. Add the chicken back to the skillet, top each chicken breast with some of the bean mixture, and smother with shredded cheese.
5. Cover the skillet with a lid and cook for an additional 2-3 minutes, or until the cheese has melted.
6. If desired, garnish the Santa Fe Chicken with chopped fresh cilantro.
7. Serve and enjoy!

FAQS:

How should I store my Santa Fe Chicken?

• Santa Fe Chicken should be stored in the refrigerator in an airtight container for up to3-4 days after allowing it to cool to room temperature.
• To reheat Santa Fe Chicken, use the microwave in 30-second intervals until warmed, or heat in a 350°F oven for 15-20 minutes.
• Alternatively, warm it on the stovetop in a skillet over medium-low heat, stirring occasionally.
• You can freeze Santa Fe Chicken by letting it cool, placing it in an airtight container or freezer bag, and storing it in the freezer for up to 2-3 months. Thaw it in the refrigerator before reheating.

What are substitutions that I can make?

• Chicken Breasts: You can substitute boneless, skinless chicken thighs or chicken tenders for chicken breasts. They may have slightly different cooking times.
• Olive Oil: Other cooking oils like vegetable oil, canola oil, or avocado oil can replace olive oil.
• Chili Powder: If you don’t have chili powder, you can use a combination of paprika, cayenne pepper, cumin, and oregano to create a similar flavor profile.
• Cumin: Ground coriander or taco seasoning mix can be used instead of cumin.
• Paprika: Smoked paprika or chipotle powder can add a different smoky flavor if you prefer.
• Salsa: You can use either homemade salsa or store-bought salsa. Choose your preferred heat level and flavor.
• Black Beans: Kidney beans, pinto beans, or any canned beans you have on hand can replace black beans.
• Corn Kernels: Fresh, frozen, or canned corn will work. You can also use roasted corn for extra flavor.
• Cheese: You can use just Monterey Jack, sharp cheddar, or any melting cheese you love.

What should I serve with my Santa Fe Chicken?

• Rice: Serve your Santa Fe Chicken over cooked white or brown rice. You can also prepare a flavorful cilantro-lime rice or Spanish rice.
• Tortillas or Tortilla Chips: Create chicken tacos or serve with tortilla chips for a nacho inspired meal. Warm the tortillas for soft tacos or use hard taco shells.
• Salad: A fresh green salad with mixed greens, cherry tomatoes, sliced avocado, and a zesty lime-cilantro dressing complements the flavors of the dish.
• Guacamole: Homemade guacamole with ripe avocados, tomatoes, onions, cilantro, and lime juice is a delightful side or topping.
• Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds creaminess and helps balance the heat of the dish.
• Salsa: Extra salsa, whether it’s mild, medium, or hot, is perfect for dipping or drizzling over the chicken.
• Grilled Vegetables: Fire up the grill and prepare some grilled vegetables like bell peppers, zucchini, and onions to serve alongside.
• Cilantro-Lime Slaw: Make a refreshing slaw with cabbage, carrots, cilantro, and a lime dressing for a crunchy contrast.

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