Description

Santa Fe Chicken is a flavorful and vibrant dish featuring tender chicken breasts seasoned with a smoky and spicy spice blend, then cooked with a hearty mixture of black beans, green chiles, tomatoes, and corn. Topped with melted colby jack cheese and fresh lime juice, this skillet meal delivers a perfect balance of smoky, spicy, tangy, and cheesy flavors, making it an easy and satisfying dinner option.

Ingredients

Units Scale

Spice Mix

1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper

Main Ingredients

2 large chicken breasts, cut in half lengthwise (about 1/2 inch thick)
3 tablespoons olive oil, divided
1 cup onion, diced
5 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (4.5 ounce) can green chiles
1 (15 ounce) can diced tomatoes
1 1/2 cups fresh or frozen corn
2 cups colby jack cheese, shredded
2 tablespoons lime juice
Cilantro, chopped for garnish

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Instructions

Prepare the Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until evenly mixed.
Season the Chicken: Place the chicken breasts on a cutting board and coat both sides thoroughly with the spice blend to ensure maximum flavor.
Sear the Chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the seasoned chicken breasts and sear for 3-5 minutes on one side. Flip and cook for another 3-4 minutes; the chicken does not need to be fully cooked at this point. Remove chicken from skillet and set aside on a plate.
Sauté Aromatics: Add the remaining tablespoon of olive oil to the same skillet. Add diced onion and cook for 4-5 minutes, or until the onions reach your desired softness. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Add Vegetables and Beans: Stir in black beans, green chiles, diced tomatoes, and corn. Cook this mixture for 3-4 minutes until heated through and flavors meld.
Combine Chicken and Veggies: Nestle the seared chicken breasts back into the skillet on top of the vegetable and bean mixture.
Add Cheese and Melt: Sprinkle shredded colby jack cheese evenly over each chicken breast. Reduce heat to low, cover the skillet with a lid or aluminum foil, and cook for another 3-5 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).
Finish and Serve: Remove the skillet from heat, squeeze fresh lime juice over the dish, garnish with chopped cilantro, and serve immediately to enjoy warm and flavorful Santa Fe Chicken.

Notes

For best results, use a meat thermometer to ensure chicken is cooked safely to 165°F.
If fresh corn is unavailable, frozen corn works well and can be added directly from the freezer.
Customize spice levels by adjusting chili powder and green chiles according to your heat preference.
This dish pairs well with steamed rice, tortillas, or a fresh green salad.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.