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Home » Chicken » Santa Fe Chicken

Santa Fe Chicken

June 18, 2017 by Judith Hannemann

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Santa Fe chicken is loaded with a great southwestern veggie combo and gobs of cheddar cheese

This Santa Fe chicken is sure to become a favorite with the family. Easy too!

A Skillet Dinner Sure To Please

If you’re looking for a quickie dinner that tastes great, look no further!

Santa Fe chicken is a complete meal in one skillet. And if you’re into Tex-Mex-y flavors, this is sure to satisfy. I used my own restaurant-style taco seasoning for the chicken rub, but store-bought is fine too.

Since it’s done in 30 minutes or less, depending on the size of the chicken breasts, it’s also a perfect dinner when you are pressed for time.

Santa Fe chicken is loaded with a great southwestern veggie combo and gobs of cheddar cheese

Add To The Basics

Your basic add-ins to this recipe are black beans, red bell peppers and red onion, but you don’t have to stop there!

I added corn because I had a bit left in the freezer, and it added another pop of color. However you can add any other veggies or beans to the original mix to extend the portions. If your family likes more veggies and beans than meat, additional amounts of those elements will be a good option.

Crock Pot Too

This is also a great meal to make in your crock pot!

All you have to do is brown the chicken as in the stovetop recipe, then place it in the crock pot and load on the veggies. The only additional ingredient would be 1/2 to 1 cup of water. Cook it for about 4 hours on low, and as they say, “Bob’s your uncle.”

I’ve seen slow cooker versions that add about 4 ounces of cream cheese in the final stage of cooking, so if your family likes cream cheese, by all means add some.

Santa Fe chicken is loaded with a great southwestern veggie combo and gobs of cheddar cheese

This Went Over Big

I usually give much of what I make away to friends and neighbors, who I call “victims.”

When I made this, I asked one neighbor if they wanted some of this because I knew it would be something they would like.  As this was going to be my dinner too, my neighbor said why not just bring over the pan and we’d all eat together.

That was a great idea because they are wonderful and witty dinner companions. I knew I had a winner here because after we’d eaten it, my neighbor’s husband was scraping every little scrap out of the pan! It was a total hit.

The Recipe

 

Santa Fe chicken is loaded with a great southwestern veggie combo and gobs of cheddar cheese
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Santa Fe Chicken

This Santa Fe chicken is sure to become a favorite with the family. Easy too! If you’re looking for a quickie dinner that tastes great, look no further!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chicken, Everyday Meals, skillet dinners
Cuisine: Tex-Mex
Keyword: santa fe chicken, Tex-Mex
Servings: 4 -5
Calories: 625kcal
Author: Judith Hannemann

Ingredients

  • 1 lb boneless skinless chicken breasts 4-5 pcs
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
  • 15 oz can black beans, drained and rinsed
  • 1 large red bell pepper cut in thin strips
  • 2 cloves garlic minced
  • 1 small red onion chopped
  • 1 cup frozen corn defrosted
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp chopped cilantro
  • 1 tsp salt optional

Instructions

  • Rub chicken breasts with taco seasoning.
  • Heat a large heavy skillet over medium-high heat; add oil and heat till oil shimmers.
  • Place chicken breasts in the pan and brown on both sides, about 6 minutes per side. Chicken should be completely cooked and should read 170℉ in the center (if not, cover and cook over low heat until done). Remove chicken from pan and keep warm.
  • In the same pan, over medium heat, cook the onion, garlic, corn and red bell pepper for 5 minutes; add the black beans and heat through. Add the salt if desired. Place in a small bowl and set aside.
  • Add the chicken back to the pan and top with the shredded cheddar cheese. Place the bean mixture back in the pan. Cover and cook over medium heat until cheese melts.
  • Sprinkle with cilantro.
  • Serve immediately

Nutrition

Serving: 1serving | Calories: 625kcal | Carbohydrates: 41g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 1177mg | Potassium: 1077mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1669IU | Vitamin C: 45mg | Calcium: 451mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Santa Fe chicken is loaded with a great southwestern veggie combo and gobs of cheddar cheese
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Filed Under: Chicken, Everyday Meals, Skillet Dinners Tagged With: chicken, santa fe, tex mex

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Reader Interactions

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Comments

  1. Marisa Franca @ All Our Way says

    June 18, 2017 at 3:56 pm

    Do I ever love all of the flavors that are going on here!! Beans and corn? Absolutely!! Then the red peppers and onion– fantastic! Oh, and let me not wax poetic about the gooey cheese. YUM!! Can’t wait to try this out! Happy Sunday!
    Marisa Franca @ All Our Way recently posted…Orzo Stuffed Peppers Italian Style with Spinach and Grape TomatoesMy Profile

    • Judith Hanneman says

      June 18, 2017 at 4:23 pm

      We all just loved this! Happy Sunday back atcha Marisa <3

  2. Sally says

    June 22, 2017 at 3:03 am

    Made this for dinner last night. It was so delicious. We loved the flavor combination. I will be making this often.

    • Judith Hanneman says

      June 22, 2017 at 1:28 pm

      Glad you enjoyed it!

  3. Jane Weichert says

    July 11, 2017 at 3:26 am

    Wonderful recipe. We used corn cut off the cob left over from a cook out, and a little zucchini and summer squash cut up. Next time I think we’ll try adding a little jalapeno pepper cut up. But easy and delicious.

    • Judith Hanneman says

      July 11, 2017 at 4:53 am

      That jalapeno sounds great! And what a great way to use that leftover corn! I’m so glad you enjoyed it!

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