Description
This Santa Fe Chicken recipe combines tender, spiced chicken breasts with a flavorful mix of sautéed onions, Rotel tomatoes, black beans, and fire-roasted corn, all topped with melty fiesta cheese and optional fresh cilantro for a delicious Southwestern-inspired meal that’s easy to prepare in one skillet.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Beans
- 1/2 medium onion, chopped
- 1 (10-ounce) can Rotel, undrained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can fire roasted corn, drained
Cheese and Garnish
- 1 cup fiesta cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four smaller cutlets. Rinse and pat dry the pieces, then set aside. In a small bowl, mix the garlic powder, chili powder, smoked paprika, salt, and pepper. Season all sides of the chicken cutlets evenly with this spice blend to coat well.
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for 5 to 7 minutes on each side until nicely browned and fully cooked through. Remove the chicken from the skillet and place on a plate to rest.
- Cook the Onion: In the same skillet, add the chopped onion and sauté for a few minutes until soft and translucent, scraping up any browned bits left from the chicken for extra flavor.
- Add Vegetables: Stir in the undrained can of Rotel, black beans, and fire roasted corn. Mix thoroughly to combine the ingredients well and ensure the flavors meld together.
- Simmer: Reduce the heat to medium-low and let the mixture simmer for about 5 minutes to allow the flavors to develop and the mixture to heat evenly.
- Return Chicken to Skillet: Nestle the cooked chicken breasts back into the skillet on top of the vegetable and bean mixture. Spoon some of the mixture over the chicken. Let everything warm together for a few minutes until the chicken is heated through.
- Add Cheese: Sprinkle the fiesta cheese blend evenly over the chicken and vegetable mixture. Cover the skillet with a lid or foil and allow it to sit for a few minutes until the cheese melts completely and becomes gooey.
- Garnish and Serve: Optionally garnish with freshly chopped cilantro. Serve the dish hot and enjoy the rich flavors of this Southwest-inspired meal.
Notes
- For extra spice, add a pinch of cayenne pepper to the seasoning blend.
- Serve with warm tortillas or over rice for a complete meal.
- You can substitute the fiesta cheese blend with cheddar or Monterey Jack cheese if preferred.
- Leftovers keep well in the refrigerator for up to 3 days.
- To make this dish gluten-free, ensure canned goods contain no gluten additives.
