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.
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.
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.
- 1 lb boneless skinless chicken breasts (4-5 pcs)
- 2 tbs taco seasoning
- 2 tbs olive oil
- 1 can (15 oz) 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 tbs chopped cilantro
- 1 tsp salt (optional)
- 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