Santa Fe Chicken Recipe

This Santa Fe Chicken Recipe is made with seasoned chicken breasts smothered in black beans, diced tomatoes, sweet corn, and yummy melted cheese. An easy 30-minute one-skillet weeknight dinner loved by the whole family.

I haven’t wanted to cook much lately. I’m blaming it on the changing weather and busier than usual schedule, but whatever the reason, this delicious chicken Santa Fe skillet has been a real lifesaver.

Simple and super flavorful, it’s basically like smothering chicken breasts in a warm and cheesy southwestern bean dip. 

Very Tex-Mex.

Scroll down to the recipe card below, and you’ll see I whipped up my own southwestern chicken seasoning with garlic powder, onion powder, ancho chili powder, salt, and pepper. Not at all spicy, so perfect for anyone with a hungry tummy. Of course, a little cayenne pepper or hot sauce will satisfy anyone who prefers a little kick with their dinner.

Also, any store-bought taco seasoning will work if you have a favorite brand or if you’re short on time (because aren’t we all sometimes?).

Finally, I highly recommend serving this cheesy Santa Fe chicken with easy cilantro lime rice, homemade salsa, and a big scoop of guacamole.

How to Make Chicken Santa Fe

Chicken breasts are usually pretty thick. Unfortunately, when we cook chicken breasts in a hot pan, by the time they’re cooked all the way through, they’re dry and chewy. To avoid this, we’re slicing them in half lengthwise (or butterflying) to make two thinner chicken breast halves, or cutlets.

From here, you’ll need to mix together the homemade southwest seasoning or grab your favorite store-bought stuff.

Season the chicken all over, then sear both sides until golden and nearly cooked.

Remove the chicken breasts to a clean plate. In the same pan, add a little more olive oil and cook the onions until softened. Add the garlic and cook until fragrant.

Add the tomatoes, corn, black beans, green chilis, ground cumin, lime juice, and any leftover seasoning mixture that was not used to season the chicken breasts. Cook until heated through, stirring as needed.

Add the chicken back to the skillet, top each chicken breast with some of the bean mixture, and smother with shredded cheese (I highly recommend adding as much or as little as you’d like).

Cover with a lid and continue to cook over medium-low heat until the cheese is melted and the chicken is cooked through, or (even easier), transfer the skillet to a preheated oven and cook until the chicken is cooked and the cheese is melted.

As written, this Santa Fe chicken recipe is high in fiber and protein and is completely gluten-free. If you wish to make it dairy-free, omit the butter and the cheese.

Additions and Variations

• Chop and fry some bacon after you’ve cooked the chicken breasts. Remove from the skillet to drain on a paper towel and return to the skillet at the same time as the chicken breasts.
• Replace the chicken breasts with four boneless, skinless chicken thighs.
• Get creative with the vegetables. Try adding diced bell peppers, zucchini, olives, or even some kale!

Looking for more delicious chicken recipes? Try these reader favorites:

• Chicken Vegetable Soup Recipe
• Chicken Tikka Masala Recipe
• Pesto Mozzarella Chicken
• Thai Chicken Curry Noodle Soup Recipe
• Garlic Mushroom Chicken Thighs
• Air Fryer Chicken Breasts

Have you tried making this Easy Santa Fe Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.