Santa Fe Chicken is a vibrant and flavorful dish that brings a taste of the Southwest right to your kitchen, offering a simple yet incredibly satisfying meal perfect for weeknights or entertaining. This recipe is a lifesaver when you’re craving something delicious without the fuss, proving that restaurant-quality flavor can be achieved with minimal effort.
Key Ingredients for Santa Fe Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained (or 1.5 cups frozen corn)
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (like Rotel)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Lime wedges (for serving)
- Optional: Sliced avocado, tortilla chips
How to Make Santa Fe Chicken:
This Santa Fe Chicken recipe is your ticket to a stress-free, incredibly flavorful meal. In under an hour, you’ll create a dish that’s both comforting and exciting, boasting a creamy, zesty sauce, tender chicken, and delicious Southwestern-inspired ingredients. Get ready for a satisfying culinary adventure that’s remarkably easy to prepare.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. If using chicken breasts, you can pound them to an even thickness for more consistent cooking.
- Sauté Aromatics: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Sear the Chicken: Push the onions and garlic to the sides of the skillet. Add the seasoned chicken to the center of the skillet and sear for 3-4 minutes per side, until nicely browned. Don’t worry if it’s not cooked through; it will finish cooking in the sauce.
- Combine Ingredients: Stir in the rinsed and drained black beans, drained corn, and the undrained can of diced tomatoes with green chilies. Pour in the chicken broth.
- Add Seasonings: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together to evenly distribute the ingredients and seasonings. Bring the mixture to a simmer.
- Simmer and Cook: Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. The exact cooking time may vary depending on the thickness of your chicken.
- Melt the Cheese: Once the chicken is cooked, remove the lid. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the chicken and sauce.
- Broil (Optional): For a beautifully melted and slightly crispy cheese topping, you can place the skillet under a preheated broiler for 1-3 minutes. Watch carefully to prevent burning. Alternatively, you can simply cover the skillet for a few minutes to allow the cheese to melt.
- Rest and Serve: Remove the skillet from the heat. Let the Santa Fe Chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender chicken.
- Garnish and Enjoy: Garnish generously with fresh chopped cilantro. Serve hot with optional toppings like sour cream or Greek yogurt, lime wedges, sliced avocado, and crushed tortilla chips for an extra crunch.
Why You’ll Love This Santa Fe Chicken:
This Santa Fe Chicken is a true taste sensation, bringing the vibrant flavors of the Southwest to your table with minimal effort. Its star feature is the incredibly juicy chicken swimming in a zesty, creamy sauce infused with smoky spices, tender beans, and sweet corn, creating a harmonious blend of textures and tastes.
Not only is it incredibly delicious and satisfying, but making this dish at home is also a fantastic way to save money compared to ordering takeout or dining out, offering a hearty meal that feels like a treat without breaking the bank. The delightful contrast of the savory chicken with the bright notes of the tomatoes and chilies, topped with melty cheese and fresh cilantro, makes it a uniquely satisfying experience, much like a comforting enchilada dish but with its own distinctive charm.
You’ll find yourself reaching for this Santa Fe Chicken recipe again and again, whether you’re feeding a hungry family or hosting a casual get-together. It’s a versatile dish that pairs wonderfully with rice, or even served on its own for a lighter meal, proving that incredible flavor doesn’t require hours in the kitchen. Don’t just dream about delicious, home-cooked meals; make this Santa Fe Chicken a reality tonight and experience the joy of simple, flavorful cooking!
Storing and Reheating Tips:
- Refrigerator Storage: Allow the Santa Fe Chicken to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. Ensure the container is well-sealed to maintain moisture and prevent any unwanted odors from being absorbed.
- Freezing for Later: For longer storage, you can freeze the Santa Fe Chicken. Again, let it cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 2-3 months for optimal quality. When freezing, try to minimize air exposure to prevent freezer burn.
- Reheating on the Stovetop: The best way to reheat Santa Fe Chicken is on the stovetop. Transfer the desired portion to a skillet over medium-low heat. Add a tablespoon or two of chicken broth or water to help loosen the sauce and prevent drying. Stir occasionally until heated through.
- Reheating in the Microwave: You can also reheat in the microwave. Place the portion in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through, until hot. Be mindful that microwaved dishes can sometimes become slightly drier.
- Thawing Frozen Leftovers: If reheating from frozen, it’s best to thaw the Santa Fe Chicken completely in the refrigerator overnight before reheating using the stovetop or microwave method. This ensures even heating.
Final Thoughts:
This Santa Fe Chicken recipe is a true gem, offering a delightful blend of spice, creaminess, and satisfaction that’s perfect for any occasion. Give it a try; you’ll be amazed at how simple it is to create such a wonderfully flavorful and comforting meal right at home.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Santa Fe Chicken
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. If using chicken breasts, you can pound them to an even thickness for more consistent cooking.1.5 lbs boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper to taste
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, finely chopped, 2 cloves garlic, minced
- Push the onions and garlic to the sides of the skillet. Add the seasoned chicken to the center of the skillet and sear for 3-4 minutes per side, until nicely browned. Don’t worry if it’s not cooked through; it will finish cooking in the sauce.1.5 lbs boneless, skinless chicken breasts or thighs
- Stir in the rinsed and drained black beans, drained corn, and the undrained can of diced tomatoes with green chilies. Pour in the chicken broth.1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained (or 1.5 cups frozen corn), 1 (10 ounce) can diced tomatoes with green chilies, undrained (like Rotel), 1 cup chicken broth
- Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything together to evenly distribute the ingredients and seasonings. Bring the mixture to a simmer.1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional, for heat)
- Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. The exact cooking time may vary depending on the thickness of your chicken.1.5 lbs boneless, skinless chicken breasts or thighs
- Once the chicken is cooked, remove the lid. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the chicken and sauce.½ cup shredded Monterey Jack cheese, ½ cup shredded cheddar cheese
- For a beautifully melted and slightly crispy cheese topping, you can place the skillet under a preheated broiler for 1-3 minutes. Watch carefully to prevent burning. Alternatively, you can simply cover the skillet for a few minutes to allow the cheese to melt.
- Remove the skillet from the heat. Let the Santa Fe Chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a more tender chicken.
- Garnish generously with fresh chopped cilantro. Serve hot with optional toppings like sour cream or Greek yogurt, lime wedges, sliced avocado, and crushed tortilla chips for an extra crunch.Fresh cilantro, chopped (for garnish), Sour cream or Greek yogurt (for serving), Lime wedges (for serving), Sliced avocado, tortilla chips (optional)