Description
This vibrant Santa Fe Chicken recipe features tender spiced chicken breasts simmered with a flavorful mixture of black beans, green chiles, tomatoes, and corn, topped with melted colby jack cheese. Perfectly seasoned and finished with fresh lime juice and cilantro, it’s a delicious and hearty meal ready in just 40 minutes.
Ingredients
Units
Scale
Spice Mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chicken
- 2 large chicken breasts, cut in half lengthwise (about 1/2 inch thick)
- 3 tablespoons olive oil, divided
Vegetables & Beans
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (4.5 ounce) can green chiles
- 1 (15 ounce) can diced tomatoes
- 1 1/2 cups fresh or frozen corn
Topping & Garnish
- 2 cups colby jack cheese, shredded
- 2 tablespoons lime juice
- Cilantro, chopped for garnish
Instructions
- Prepare the spice mix: In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until well combined to create a flavorful seasoning blend.
- Season the chicken: Place the chicken breasts on a cutting board and coat both sides evenly with the prepared spice mixture, ensuring every piece is well seasoned.
- Sear the chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Add the chicken breasts and sear for 3 to 5 minutes on one side, then flip and cook for another 3 to 4 minutes. The chicken does not need to be fully cooked through at this stage. Remove the chicken and set aside on a plate.
- Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 4 to 5 minutes until softened to your liking. Add the minced garlic and cook for an additional 30 seconds, releasing its aromatic flavor.
- Add beans and vegetables: Stir in the black beans, green chiles, diced tomatoes, and corn into the skillet. Cook for 3 to 4 minutes, heating all ingredients through and allowing flavors to meld.
- Combine chicken with veggie mixture: Nestle the seared chicken breasts on top of the vegetable and bean mixture in the skillet.
- Add cheese and finish cooking: Evenly divide the shredded colby jack cheese over each piece of chicken. Reduce the heat to low, cover the skillet with a lid or aluminum foil, and cook for an additional 3 to 5 minutes until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Squeeze fresh lime juice over the chicken and garnish with chopped cilantro before serving to add brightness and fresh flavor.
Notes
- Using a meat thermometer ensures the chicken is fully cooked to a safe internal temperature of 165°F (74°C).
- Frozen corn can be used if fresh is unavailable; just thaw before cooking.
- For a spicier dish, add more chili powder or include some diced jalapeños with the vegetables.
- Serve with warm tortillas, rice, or a fresh salad for a complete meal.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
