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)
Notes
This recipe is great for weeknights and requires minimal effort for restaurant-quality flavor.
