There’s something about the smell of sizzling spices and melted cheese that always takes me back to Sunday dinners in my tiny first apartment kitchen. This Santa Fe chicken became my go-to when I needed a comforting meal without a pile of dishes. One pan, loads of flavor, and just the right amount of heat — it’s Tex-Mex magic made easy.
In This Guide
Why You’ll Love This Santa Fe Chicken
This Santa Fe chicken recipe checks all the boxes for a dinner that’s bold, satisfying, and wildly simple.
- Big flavor: Smoky paprika, garlic, and chili powder bring a punch without overwhelming heat.
- One-pan wonder: Everything cooks in a single skillet — from searing the chicken to baking in all that cheesy goodness.
- Kid- and freezer-meal friendly: Mild enough for little ones (just use mild Rotel), and leftovers reheat beautifully for lunch.
- Made from pantry staples: Beans, corn, Rotel, and a quick spice blend are all you need for that Tex-Mex twist.
Ingredients You’ll Need
To get that irresistible combo of flavor and convenience, here’s what you’ll need:
- Boneless skinless chicken breasts: Sliced into cutlets so they cook quickly and evenly.
- Olive oil: For searing and building that flavor base.
- Spices: Garlic powder, chili powder, smoked paprika, plus salt and pepper to taste.
- Rotel tomatoes: Adds zing with diced tomatoes and green chilies.
- Canned black beans and corn: Hearty, colorful, and full of texture.
- Shredded Mexican cheese blend: Melts beautifully over the skillet.
- Optional add-ins: Fresh cilantro, jalapeños, or a squeeze of lime on top.
Can I swap any ingredients?
Absolutely — this recipe plays well with variations:
- Use mild Rotel if you’re sensitive to spice.
- Sub chicken thighs if you prefer darker meat.
- No Rotel? Try canned diced tomatoes + a spoonful of green chilies or jalapeños.
- Swap black beans for pinto, or use frozen corn in place of canned.
How to Make Santa Fe Chicken (Step-by-Step)
Here’s how this flavorful one-pan dish comes together:
- Slice and season your chicken breasts into four thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Sear the chicken in a hot oven-safe skillet with olive oil. Let it cook 3–4 minutes per side until golden and easy to flip.
- Remove chicken and sauté chopped onions in the same pan. Let them get soft and sweet—about 5 minutes.
- Add in the beans, corn, Rotel, and paprika. Scrape up those tasty browned bits from the pan bottom and heat everything through.
- Nestle the chicken back in. Spoon the veggie mixture on top and sprinkle with cheese.
- Bake at 400°F for 5–7 minutes, or until the chicken reaches 165°F and the cheese is gooey and bubbling. Optional: Broil for 1–2 minutes for that perfect golden top.
Pro Tip for Juicy Chicken
If the chicken sticks to the pan during searing, don’t force it—it’ll release naturally when it’s ready to flip. That’s how you get that delicious golden crust.
What to Serve with Santa Fe Chicken
This dish is super versatile when it comes to sides:
- Scoop it over rice or cauliflower rice for a hearty bowl.
- Pair with tortilla chips or taco shells and turn it into a DIY taco night.
- Add a crisp green salad with lime vinaigrette, or top with avocado or sour cream for a creamy contrast.
- Craving more southwest flavor? Try this zesty black bean and corn salsa or this Mexican street corn salad for a perfect side.
Storage & Leftovers
Santa Fe chicken holds up beautifully for a few days:
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat gently on the stovetop with a splash of water to bring it back to life.
- Avoid freezing — the texture of the beans and corn won’t hold up well.
FAQs
What is a Santa Fe chicken?
Santa Fe chicken is a Tex-Mex-inspired dish typically made with seasoned chicken, black beans, corn, tomatoes with chilies (like Rotel), and cheese. It’s all about bold flavor in a one-pan format, often baked and served with rice or salad.
What is in Santa Fe sauce?
While not always used in this skillet version, Santa Fe sauce often includes mayo or sour cream, lime juice, southwest spices, and sometimes chipotle or adobo for heat. It’s creamy, zesty, and perfect for drizzling over tacos or grilled chicken.
What is Santa Fe seasoning?
Santa Fe seasoning blends chili powder, cumin, garlic powder, paprika, oregano, and salt. It’s smoky, warm, and brings that signature southwest kick — think taco vibes with a slightly earthier twist.
What do Santa Fe wings taste like?
Santa Fe wings usually taste zesty, smoky, and a little spicy. They often have a dry rub with chili powder and cumin, or a sticky glaze with southwest spices and a hint of lime or honey for balance.
Can I make Santa Fe Chicken in the oven only?
Yes! Just sear the chicken in an oven-safe skillet, add your toppings, and bake at 375°F for 15–20 minutes until everything is hot and the chicken is cooked through.
Is Santa Fe Chicken spicy?
It’s mildly spicy. You can easily turn down the heat by using mild Rotel and skipping the jalapeños. Or dial it up with hot Rotel or a few shakes of cayenne.
Can I use frozen chicken?
You can — just make sure it’s completely thawed and patted dry before seasoning and searing. This ensures even cooking and a good sear.
Final Thoughts
Santa Fe chicken is one of those meals that always earns repeat requests — it’s cozy, satisfying, and a breeze to make. If you try it, don’t forget to drop a comment or share your twist. You can also find more cozy dinner inspiration on Pinterest or join the kitchen chats on Facebook. And if you love cheesy comfort food, check out my cheesy honey mustard chicken recipe next!
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Santa Fe Chicken: Quick & Delicious One-Pan Tex-Mex Favorite
- Total Time: 35 minutes
- Yield: 4 servings
Description
Cheesy, bold, and packed with Tex-Mex flavor, this Santa Fe chicken is a one-pan weeknight dinner made with juicy chicken cutlets, black beans, corn, Rotel tomatoes, and melty Mexican cheese.
Ingredients
2 large chicken breasts (cut into 4 thin cutlets)
1/2 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste
2 tbsp olive oil
1/2 medium onion, chopped
1 (10 oz) can Ro-tel diced tomatoes & green chilies, drained
1 (14 oz) can black beans, drained & rinsed
1 (12 oz) can corn, drained
1/2 tsp smoked paprika
1 cup Mexican cheese blend
Fresh chopped cilantro (optional)
Instructions
1. Preheat oven to 400°F and move rack to the middle position.
2. Season chicken with garlic powder, chili powder, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Sear chicken 3–4 minutes per side until golden and no longer sticks. Remove from pan.
5. Sauté onion in the same skillet until softened, about 5 minutes.
6. Add Rotel, black beans, corn, and smoked paprika. Stir and heat through, scraping up browned bits.
7. Return chicken to the pan. Spoon veggie mixture on top and sprinkle with cheese.
8. Bake 5–7 minutes or until cheese is melted and chicken is cooked through (165°F).
9. Optional: Broil for 1–2 minutes to brown the cheese.
10. Top with cilantro and serve immediately.
Notes
Use mild Rotel to reduce heat.
If Rotel isn’t available, substitute with diced tomatoes and green chilies.
Serve over rice or with a fresh salad like avocado corn salad.
Can be chopped for tacos or wraps.
Leftovers store well in the fridge for up to 4 days.
Freezing not recommended due to texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken cutlet with toppings
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg