Salt & Lavender logo
menu icon
search icon
×

Santa Fe Chicken Skillet

Published: / Updated: / 96 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe

This easy Santa Fe chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty cheese. It's ready in just 30 minutes!

You may also enjoy this flavorful Creamy Southwest Chicken or Skillet Salsa Chicken next.

a skillet with santa fe chicken

Why you'll love it

I'm a big fan of bold southwest flavors, and it's what makes this chicken skillet recipe next-level tasty! This quick dish comes together quickly on a busy weeknight, and the beans, corn, and melty cheese make it extra hearty and filling.

I wanted this easy Santa Fe chicken recipe to be fuss-free and use everyday ingredients. Using canned corn and beans makes it even easier. It's bright and cheesy and has the best seasoning. It's a simple chicken dinner with great flavor, and picky eaters will enjoy it too.

What you'll need

  • Chicken - we're using two chicken breasts sliced into four thinner cutlets for faster and more even cooking
  • Garlic powder and chili powder - along with salt and pepper, it infuses flavor directly on the chicken. Most varieties of chili powder are fairly mild.
  • Olive oil - for pan frying
  • Onion - I like sweet (Vidalia) onions
  • Tomatoes - the original variety of Rot-el has tomatoes and green chilies with a kick
  • Black beans and corn - standards in Tex-Mex dishes
  • Smoked paprika - one of my favorite ways to add a hint of smoky flavor
  • Cheese - we're using Mexican blend for all that cheesy, golden goodness
ingredients in prep bowls for santa fe chicken

Tools for this recipe

Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

  • I love oven-proof skillets because they're so versatile, and I use them in many of my recipes. This is the skillet I used for this recipe. Any fairly deep oven-proof skillet will work just fine.
  • If you're ever unsure if chicken is cooked, you can get an inexpensive instant read digital meat thermometer. They're super easy to use, and you won't have to worry about over or undercooked chicken again.

How to make Santa Fe chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and onions in a cast iron skillet

Preheat the oven. Slice the chicken into four cutlets, and season with salt & pepper, garlic powder, and chili powder. Pan fry until golden, and transfer to a plate. Sauté the onion, and then add in the Rotel, beans, corn, and smoked paprika.

making rotel, corn, and bean sauce for santa fe chicken and adding cheese to skillet

Let it heat through, and scrape up the browned bits. Return the chicken, and spoon some of the tomato mixture over top. Sprinkle the layer of cheese. Bake until the chicken is cooked through and the cheese has melted. Top with fresh cilantro if using.

Pro tip

  • If the chicken is sticking during the pan-frying step, let it cook a little longer so it naturally releases. This can happen sometimes, especially if you use a stainless steel pan and don't get it hot enough.

Substitutions and variations

  • Original Rotel is fairly spicy, so use the mild version if that's an issue for you.
  • If you don't have Rotel diced tomatoes, you can use regular ones, but I suggest adding a can of green chilies as well. The 4 ounce size would work great. You can get mild or hot ones.
  • If you can't access those, try adding a chopped jalapeno pepper if you want some heat or a poblano pepper or two for milder spice.

What to serve with Santa Fe chicken

  • The dish is quite filling on its own, but rice goes very well with it.
  • Or serve it with a side salad. I love this Black Bean Corn Avocado Salad with Rice for similar tasty flavors.
  • You could even cut the chicken up and serve it in tacos with some sour cream and other taco fixings.

Leftovers and storage

  • Store any leftover chicken for 3-4 days in the fridge in an airtight container.
  • For best results, reheat in a saucepan over a low heat until warmed through.
  • I don't recommend freezing leftovers.

More Tex-Mex chicken recipes

a plate with santa fe chicken and white rice

I hope you will like this Santa Fe chicken! Please leave a star rating and review below. Questions? Let me know in the comments. You can also find me on Instagram.

a skillet with santa fe chicken

Santa Fe Chicken Skillet

This easy Santa Fe chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty cheese. It's ready in just 30 minutes!
4.89 from 42 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 448 kcal

Ingredients
 

  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt & pepper to taste
  • 2 tablespoons olive oil
  • 1/2 medium onion chopped
  • 1 (10 ounce) can Ro-tel diced tomatoes & green chilies drained
  • 1 (14 ounce) can black beans drained & rinsed
  • 1 (12 ounce) can corn drained
  • 1/2 teaspoon smoked paprika
  • 1 cup Mexican cheese blend
  • Fresh cilantro chopped (optional, to taste)

Instructions
 

  • Preheat the oven to 400F and move the rack to the middle position.
  • Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
  • Add the oil to an oven-safe skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
  • Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
  • Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the browned bits from the bottom of the pan.
  • Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
  • Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned (watch it doesn't burn!).
  • Top with fresh chopped cilantro if using, and serve immediately.

Notes

  • This is the Le Creuset skillet pictured. If your skillet isn't oven-proof, for step 6 you can either transfer the skillet contents to a baking dish or simply keep cooking the chicken in the skillet (cover it with a lid so the cheese melts).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 448kcalCarbohydrates: 33gProtein: 39gFat: 18gSaturated Fat: 6gCholesterol: 94mgSodium: 839mgPotassium: 997mgFiber: 8gSugar: 3gVitamin A: 503IUVitamin C: 13mgCalcium: 207mgIron: 3mg
Keyword Santa Fe Chicken
Author Natasha Bull

This recipe was originally published on July 2, 2020. It's been updated with new photos and better instructions but is the same great recipe!

«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • Natasha says

      Sure! I'd probably cook them for a bit longer so they're tender, though. I find chicken thighs start to get tender when they're 170F+ in the middle vs. chicken breasts that dry out when they're over 165F.

      Reply

  3. Gabby says

    5 stars
    This was SO delicious, I wouldn’t change a single thing. My entire family couldn’t get enough- even my super picky teen. I threw together a quick Spanish rice to go along with it and it was perfect! Thank you for a new family staple!

    Reply

  5. Tracy says

    5 stars
    I used leftover roasted chicken that I chopped up, added some bell pepper I had hanging out in the fridge, a pouch of brown rice and spooned it into a flour tortilla. This was EXCELLENT.

    Reply

  7. Alyson says

    5 stars
    Delicious! I made small baked potatoes as a side for this dish with sour cream on the sidevand another side of fresh green beans. It made a very yummy meal!

    Reply

  8. Beth W says

    I would like to make this a day ahead and have hubby pop in the oven. How would I go about this? I would be using a casserole dish.

    Reply

    • Natasha says

      Hi! I've only tested it as written. I'd make it as instructed then transfer to a casserole dish and then reheat at 275F until it's hot. Is he going to need to reheat it all at once? Otherwise, I'd just store it in individual portions and he can microwave it as he would any other dish. Hope it's a hit!

      Reply

  9. Shelly says

    5 stars
    Thanks for the recipe! I made a minor change, instead of cayenne, I used Goya Sazon. Oh my goodness!! It was so delicious!! We will have this one again!!

    Reply

  10. Kristen Claiborn says

    5 stars
    I really over seasoned my chicken and used leftover pinto beans instead of black beans and it was fantastic!

    Reply

  13. Pam says

    5 stars
    I love this recipe! I have made it twice in the last couple of weeks. I will be making it again in a couple of days for my daughter and her husband. I cut the chicken up into bite size pieces and used coby jack cheese because that's what I had on hand. I will be making this again and again. It is also healthy and easy to prepare. Thank you for sharing this recipe.

    Reply

  15. Pam says

    Love this recipe! I have made it twice and will make it again in a couple of days for my daughter. I cut the chicken in bite size pieces and used coby jack cheese, that's what I had on hand. I didn't put it in the oven, just melted the cheese in the skillet. I will be making this over and over again. I like that it is healthy, too. Thank you so much for sharing.

    Reply

  16. Jess says

    4 stars
    I made this last night with one tweak. I cooked the chicken in the air fryer and while they were cooking I made everything else in a skillet. I followed the directions otherwise and it came out great! My husbands only suggestion was to put tortilla strips on top to give it a crunch.

    Reply

    • Natasha says

      Thank you so much!! I'm so glad you found the instructions easy to follow. That is definitely what I am going for. Really appreciate your 5-star review!

      Reply

    • Gaye says

      5 stars
      I tried this recipe last week, and my husband and I loved it. It is very easy to make and it really tastes good. In fact, I am making it again today. My husband told me it would be great with cornbread. So that's what I'm doing today.

      Reply

    • Natasha says

      You could, but it may overpower the other flavors as chili powder is a blend. I'd probably use less than 1/2 teaspoon if using just ground cumin.

      Reply

  19. Kristina says

    5 stars
    Easy, delicious, and different. I am always trying to find new ways to cook chicken breasts and this was great (although I can't cut a chicken breast in half to save my life and ended up with tenders). I added spinach and served it with brown rice. I will definitely make this again. Thanks for another great recipe.

    Reply

  20. Denise Kunz says

    5 stars
    Made this last evening for dinner, and this will be going in to the rotation of good, quick, easy meals. I’m always looking for different and easy things to make. This was very flavorful and I served it over rice. Looking forward to trying another recipe this evening. Thank you for sharing your quick, tasty meals.

    Reply

  21. Linda Henderson says

    5 stars
    Fixed this and it was delicious
    Will make again and again
    I forgot the cilantro so I was stuck using dried cilantro so next time I will add it to it as instructed!!!!’ Cannot wait to fix again ❤️

    Reply

  24. TeresaS says

    5 stars
    What a delicious and easy recipe to prepare...I cut the recipe in half and I'm going to use the leftover 1/2 cans for a tortilla chip dip...I used the stove top only option because it's been so hot I didn't want to add to the heat in the house...we loved the spice flavors this had...very nice presentation...thanks for sharing your recipe...

    Reply

  25. Debbie says

    5 stars
    This recipe is so delicious!!!! I made some jasmine rice and put the chicken and vegetables on top. Another keeper!!!!! I have a binder with internet recipes. I now just need one exclusively for Salt and Lavender recipes!

    Reply

  26. sburke says

    5 stars
    I had a rotisserie chicken and I used the breast for it. I cut it in chunks and added the chicken sprinkled with the spice in with the canned food. After the 5-7 minutes it was hot in the oven and very good.

    Reply

  27. AngelaML says

    5 stars
    Hi Natasha - I've had this on my "to make" list for far too long - and finally made it last night. It was so easy to make and so delicious! Loved the flavors.

    I can't do spicy so put the red pepper flakes on the table and substituted crushed tomatoes because it was what I had on hand. Served it over basmati rice. Can't wait for the leftovers tonight!

    Reply

  28. Victoria Spencer says

    5 stars
    I made this tonight! So easy and yummy. I used low fat cheddar to lighten it just a little. This was my fourth of your recipes I have made in the last 4 weeks and every one has been so yummy!! I like to cook and the hubby likes to eat so we are both happy 🙂

    Reply

  31. Nate S says

    4 stars
    You have to be very careful when broiling because you raise the temp too high and risk pushing all of the water out of the corn and beans… you’ll wind up with a soupy mess. Otherwise, it tastes great!

    Reply

    • Natasha says

      Glad you enjoyed it, Nate! Yup, it's just a quick broil so I haven't had any complaints on that happening, but thanks for the tip.

      Reply

  32. Krista says

    This the second recipe that I’ve made of yours this week. We loved the flavour of this dish. I served it with basmati rice. It was so easy and quick to make using minimal ingredients with great taste! I will be making this regularly!

    Reply

  36. Ruthie Minsk-Whitehead says

    5 stars
    So far I have tried three of your recipes and they are all fantastic. Last evening I made the “Santa Fe Chicken” and it was a big hit. My husband said I hope there is leftovers because I want it for dinner tomorrow as well. Since I doubled the recipe there will be more than enough for the three of us. I served it over yellow rice which was perfect.
    Thank you so much for your wonderful recipes.
    Ruthie

    Reply

    • Natasha says

      Thank you so much!! 🙂 I'm so glad you've been enjoying the recipes, Ruthie! Appreciate your review.

      Reply

  37. Christine says

    5 stars
    Quick, easy, and delicious! Very filling, so no need for a side except a few tortilla chips. Simple to adjust seasonings for different preferences. Excellent weeknight dinner!

    Reply

  38. Stacie Switek says

    5 stars
    Dinner request was “not boring” chicken so I made this. I have been hearing how amazing it is for the last hour. Thank you for making me look good. This was so easy which is so surprising with how flavorful it is. We loved it and will definitely make it again.

    Reply

  39. Lexi Dunaway says

    This recipe was amazing! I put hard taco shells in the oven and topped with more cheese & sour cream my entire family loved it !

    Reply

  40. Kate says

    5 stars
    My whole family loved it (even my picky eater) and my taco loving son placed this higher on the list! I left out the spicy peppers because of the kiddos, but it was still fantastic (and easy!).

    Reply

  42. Angelique says

    5 stars
    Tried this and loved it!! It was so easy felt professional and my picky 4 year old was bugging me for more thank so much for this it's one for the books for sure! 🙂

    Reply

  44. Sophia says

    5 stars
    This recipe is super delicious and it was
    so easy to make! Next time I’ll have to make some Mexican rice as extra side to it

    Reply

  45. Rachel says

    5 stars
    I’m obsessed with this recipe! It was so easy to make that I did it twice in one week. The first go around I used freshly chopped tomatoes and jalapeño pepper instead of the Rotel tomatoes and green chilies. Also added a little dollop of sour cream and served with cauliflower rice.

    No matter how you interpret the recipe it will definitely become a quick favorite!

    Reply