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Large skillet filled with thinly sliced chicken breasts cooked and covered with a mixture of onions, black beans, tomatoes, and sweet corn and smothered in melted cheese.
4.8 from 10 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Calories: 484kcal


  • 2 large chicken breasts cut in half lengthwise (or 4 chicken breast cutlets)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp ancho chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil divided
  • 1 tbsp butter
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn drained
  • 1 (15 ounce) can black beans drained (not rinsed)
  • 1 (4.5 ounce) can green chilies
  • ½ tsp ground cumin
  • ½ lime juiced
  • cups Mexican cheese mix shredded
  • Fresh cilantro to garnish


  • Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets.
  • In a small bowl combine the garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken breast cutlet (see notes).
  • Add 1 tablespoon of olive oil and the butter to a large 12-inch skillet set over medium-high heat. Add the chicken and sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set aside.
  • To the same skillet set over medium heat add the remaining tablespoon of olive oil. Add the onions and cook for 6-8 minutes, stirring frequently. Add the garlic and cook until fragrant, approximately 1 minute.
  • Stir in 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. Mix well to combine. Cook until heated through, about 5 minutes.
  • Return the chicken back to the skillet, scooping some of the bean mixture over the top of each chicken breast. Sprinkle the cheese over each chicken breast.
  • Cover and continue to cook over medium-low heat until the cheese is melted and the chicken is cooked through, OR, place in a preheated 350°F oven until chicken is cook through and cheese is melted (chicken should be cooked to an internal temperature of 165°F).
  • Serve garnished with fresh chopped cilantro and lime juice.


You may also use store-bought taco seasoning instead of making your own seasoning mixture. This spice mix is not spicy. To add a little heat, include 1/2-1 teaspoon cayenne powder in the spice mixture.
If you choose to finish cooking your chicken in the oven, double-check that your skillet is oven safe.


Calories: 484kcal | Carbohydrates: 33g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1155mg | Potassium: 603mg | Fiber: 9g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 7mg | Calcium: 345mg | Iron: 1mg
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