Description
This Santa Fe Chicken recipe features tender chicken breasts seasoned with a smoky, spicy blend of garlic, chili powder, and smoked paprika. Cooked on the stovetop with a flavorful mixture of Rotel tomatoes, black beans, and fire roasted corn, then topped with melted fiesta cheese and fresh cilantro for a vibrant, hearty meal that’s perfect for a quick weeknight dinner.
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
Vegetables and Add-ins
- 1/2 medium onion, chopped
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can fire roasted corn, drained
Other
- 2 tablespoons olive oil
- 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 them dry, then set aside. In a small bowl, combine garlic powder, chili powder, smoked paprika, salt, and pepper. Evenly season all sides of the chicken cutlets with this spice blend, ensuring thorough coating.
- 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 they are nicely browned and cooked through. Remove the chicken from the skillet and place it on a plate.
- Cook the Onion: In the same skillet, add the chopped onion and sauté for several minutes until it becomes soft and translucent, absorbing the flavorful browned bits from the chicken.
- Add Vegetables: Stir in the undrained can of Rotel, black beans, and fire roasted corn into the skillet. Mix well to combine all ingredients and scrape up any browned bits from the bottom of the pan to incorporate extra flavor.
- Simmer: Reduce the heat to medium-low and allow the mixture to simmer for about 5 minutes to let the flavors meld together beautifully.
- Return Chicken to Skillet: Place the cooked chicken cutlets back into the skillet on top of the vegetable and bean mixture. Spoon some of the mixture over the chicken breasts. Let everything heat together for a few minutes until the chicken is warmed through.
- Add Cheese: Sprinkle the fiesta cheese blend evenly over the chicken. Cover the skillet with a lid or foil and let it sit for a few minutes until the cheese melts completely, creating a delicious gooey topping.
- Garnish and Serve: If desired, garnish the dish with freshly chopped cilantro to add a fresh herbal brightness. Serve hot and enjoy your flavorful Santa Fe Chicken!
Notes
- For a spicier kick, add cayenne pepper or extra chili powder to the seasoning rub.
- Use low-sodium canned beans and tomatoes to reduce sodium content if preferred.
- You can substitute the fiesta cheese blend with shredded cheddar or Monterey Jack cheese.
- Serve this dish with warm tortillas or steamed rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
