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