If you’re searching for a quick family meal that’s bursting with flavor and perfect for any weeknight, this Santa Fe Chicken recipe is your new go-to. It’s a one-pan wonder loaded with vibrant southwestern spices, tender chicken breasts, hearty black beans, sweet corn, and melty cheese that pulls it all together into a healthy comfort food dream.
This dish is incredibly simple to make, requiring minimal cleanup—ideal for those hectic evenings when you want a budget-friendly recipe that doesn’t skimp on taste or nutrition. Plus, it’s packed with protein and fiber, making it perfect for anyone following a protein meal plan or looking for high macro meals to fuel their day.
Why You’ll Love This Recipe
This Santa Fe Chicken is the ultimate blend of convenience and bold flavor. Imagine juicy chicken breasts seasoned with smoky paprika, cumin, and chili powder, simmered alongside colorful bell peppers, black beans, and corn. The whole skillet gets topped with melted cheese and fresh cilantro, creating a mouthwatering dish with zero fuss.
Not only does it taste amazing, but it’s also versatile. Whether you want to serve it over rice, wrap it in tortillas for a quick taco night, or keep it low-carb and enjoy it straight from the skillet, it adapts to your lifestyle. It’s a meal prep microwave lunch winner and a staple for anyone on a keto meal plan or a protein eating plan.
What Makes This Recipe Special?
What sets this recipe apart is how effortlessly it brings together bold Southwest flavors with wholesome ingredients. The magic lies in the seasoning blend—smoky, slightly spicy, and aromatic—giving every bite that authentic Tex-Mex vibe without needing complicated sauces or long prep.
Plus, cooking everything in one skillet means your kitchen stays cleaner, and dinner is ready faster. It’s a perfect fit for easy weeknight dinners that the whole family will rave about.
And if you’re into meal planning chicken dishes, this is a great candidate because it reheats beautifully and freezes well—meaning you can enjoy delicious leftovers all week.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen or canned corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa (choose mild or spicy based on preference)
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped (optional)
How to Make It Step-by-Step
- Start by seasoning your chicken breasts generously with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. This flavorful rub is what gives the dish its signature kick.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken and sear it for about 4 to 5 minutes per side, until it’s beautifully browned.
- Add the diced red and green bell peppers, corn, and black beans around the chicken in the skillet. Pour the salsa evenly over everything, letting those vibrant ingredients mingle.
- Sprinkle the shredded cheese over the entire skillet to create that irresistible, gooey top layer.
- Transfer your skillet to a preheated oven at 375°F and bake for 15 to 20 minutes. The chicken should reach an internal temperature of 165°F, and the cheese should be bubbly and melted.
- Once out of the oven, garnish with fresh cilantro if you like, then serve hot.
Tips for Best Results
- Use a meat thermometer to ensure your chicken is perfectly cooked without drying out—165°F is the sweet spot.
- Don’t rush the searing step; it locks in juices and adds flavor.
- If you like a little heat, add sliced jalapeños or a dash of cayenne to the seasoning.
- Let the dish rest for a few minutes after baking to allow flavors to settle.
Ingredient Substitutions & Variations
- Swap chicken breasts for boneless, skinless chicken thighs for an even juicier texture.
- Replace black beans with pinto or kidney beans if that’s what you have on hand.
- Use dairy-free cheese or skip the cheese entirely for a dairy-free or keto meal plan friendly version.
- Top with fresh avocado slices, a dollop of sour cream, or a squeeze of lime for added creaminess and brightness.
Serving Suggestions
Serve your Santa Fe Chicken over fluffy white or brown rice for a filling high carb high protein low fat meal. Wrap it up in warm corn or flour tortillas for a quick handheld dinner. Or, for a low calorie chicken meal prep option, enjoy it with steamed veggies or a crisp green salad.
Pairing Ideas (Drinks, Sides, etc.)
A chilled sparkling water with lime or a light Mexican lager complements the spice perfectly. For sides, try cilantro-lime rice, black bean salad, or a fresh avocado and tomato salad. Roasted sweet potatoes or grilled corn on the cob also make fantastic additions.
How to Store and Reheat Leftovers
Store leftover Santa Fe Chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. This dish also freezes well—just transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead and Freezer Tips
This recipe is a best dinner prep meal candidate. You can fully assemble and cook it, then portion leftovers into containers for easy grab-and-go lunches. To freeze before cooking, prep all ingredients except cheese and store in freezer bags. When ready, thaw overnight and cook as directed, adding cheese at the end.
Common Mistakes to Avoid
- Skipping the sear: browning the chicken adds flavor and texture.
- Overcooking the chicken: it can dry out, so use a thermometer for perfect results.
- Adding cheese too early: it may burn; add it towards the end.
- Using watery salsa without draining: excess liquid can make the dish soggy.
Frequently Asked Questions (FAQ)
Can I make this in a slow cooker?
Yes! Combine all ingredients except cheese in your slow cooker. Cook on low for 4-5 hours. Add cheese in the last 15 minutes to melt.
Is this dish gluten-free?
Absolutely. Just be sure your salsa and spices are labeled gluten-free.
Can I use pre-cooked chicken?
Definitely. Skip the searing step and just warm everything through before melting cheese on top.
How spicy is it?
You control that! Use mild salsa for a gentle flavor or spicy salsa plus jalapeños for a kick.
Can I meal prep this for the week?
Yes, it stores beautifully and reheats well for quick lunches or dinners.
Cooking Tools You’ll Need
- Large oven-safe skillet or cast-iron pan
- Meat thermometer
- Cutting board and sharp knife
- Measuring spoons
- Oven or stovetop for finishing
If you want to speed up dinner without sacrificing flavor, this ready made protein meal has you covered. It’s a high protein microwave meal that tastes like you spent hours cooking.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Santa Fe Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- to taste salt and pepper
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen or canned corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa (mild or spicy)
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until browned.
- Add diced bell peppers, corn, and black beans around the chicken in the skillet.
- Pour salsa evenly over the chicken and vegetables.
- Sprinkle shredded cheese over the top.
- Transfer skillet to the oven and bake for 15–20 minutes, until chicken reaches 165°F and cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.
