Santa Fe Chicken
Total Time: 35 minutes | Difficulty: Easy
When the craving for bold, sunny flavor hits, Santa Fe Chicken is the answer. Picture juicy seared chicken tucked into a skillet of peppers, corn, and black beans, all simmered with zesty Rotel tomatoes and finished with a creamy, melty blanket of cheese. It’s the kind of Skillet Chicken that fills the kitchen with Tex‑Mex aromas and brings everyone to the table fast.
Designed for weeknights yet worthy of a weekend crowd, this one‑pan wonder bridges several favorite categories—Rotel Recipes, Mexican Chicken Recipes, and craveable Chicken Skillet Recipes. Serve it over rice, tuck it into warm tortillas, or spoon it onto crisp lettuce for a lighter bowl. However it lands on the plate, it’s a star among modern Chicken Dishes Recipes and dependable Poultry Recipes.
Santa Fe Chicken started as a “clean out the pantry” dinner—half a bell pepper, a can of Rotel, leftover black beans—then turned into a signature Skillet meal in constant rotation. The sear on the chicken, the pop of sweet corn, the gentle heat from tomatoes and chiles: it’s a harmony that feels restaurant‑bright with home‑kitchen ease. When friends ask for quick Chicken Entrees that never flop, this is the recipe passed along.
Ingredient Context & Substitutions
Chicken
Boneless, skinless breasts cook quickly and slice beautifully; thighs are extra juicy and forgiving. For ultra‑fast Poultry Recipes, use cutlets or tenderloins.
Rotel Tomatoes
The backbone of many beloved Rotel Recipes, these tomatoes with green chiles bring tang, heat, and moisture. Mild or hot works—choose the spice level that suits the table.
Black Beans & Corn
They add body, sweetness, and color—signatures of approachable Mexican Chicken Recipes. Swap pintos for black beans or use fire‑roasted corn for smoky depth.
Bell Peppers & Onion
Classic fajita vibes that round out this Tex Mex Recipes profile. Any color pepper is welcome; red and yellow are slightly sweeter.
Creamy Finish
A spoon of sour cream or Greek yogurt softens acidity and gives a silky sauce. Pepper jack or cheddar melts into a gooey top without overpowering the skillet.
Spices
Chili powder, cumin, smoked paprika, and oregano build layers of warmth and aroma common to Chicken Skillet Recipes.
Step‑by‑Step Preparation
- Season & Sear: Pat 1½–2 lb chicken (breasts or thighs) dry; season with salt, pepper, chili powder, and cumin. Heat a large Skillet with 1 tbsp oil over medium‑high and sear 3–4 minutes per side until golden. Transfer to a plate.
- Sauté Veggies: In the same skillet, add 1 sliced onion and 1–2 sliced bell peppers with a pinch of salt; cook 4–5 minutes until softened. Stir in 2 minced garlic cloves for 30 seconds.
- Build the Sauce: Pour in 1 can Rotel (with juices), ½ cup chicken broth, 1 cup corn (frozen or canned), and 1 cup black beans (rinsed). Add ½ tsp smoked paprika and ½ tsp dried oregano; bring to a simmer.
- Finish Chicken: Return chicken and any juices to the skillet; simmer gently 5–7 minutes until cooked through (165°F/74°C). For a creamy Santa Fe Chicken, stir in ¼ cup sour cream or Greek yogurt off heat.
- Cheesy Top: Sprinkle 1 cup shredded pepper jack or cheddar; cover 1–2 minutes until melted.
- Garnish & Serve: Top with cilantro and lime. Serve over rice, in bowls, or stuffed into tortillas with avocado.
Tips & Tricks for Tex‑Mex Skillet Success
- Sear first: Browning builds flavor and keeps chicken juicy.
- Balance heat: Use mild Rotel for family‑friendly spice; add chipotle or jalapeño for extra kick.
- Cream off heat: Stir in sour cream or yogurt after simmering to prevent curdling.
- Cheese matters: Freshly shredded melts smoother and stretches beautifully.
Serving Suggestions & Pairings
For a complete Chicken Entrees plate, spoon Santa Fe Chicken over cilantro‑lime rice with a side of quick slaw. For taco night, slice the chicken and wrap in warm tortillas with pico and avocado. Seeking lighter Poultry Recipes? Build a salad bowl with romaine, corn chips for crunch, and a squeeze of lime. Refried beans, charred street corn, or roasted zucchini all pair effortlessly.
Storage, Make‑Ahead & Reheating
Refrigerate: Up to 4 days in an airtight container. Reheat: Gently in a covered skillet over low heat; thin with a splash of broth as needed. Freezer: Freeze the chicken and sauce (without dairy) up to 2 months; add sour cream and cheese after reheating for best texture.
Why This Santa Fe Chicken Belongs in Your Rotation
Fast, flexible, and vibrant, Santa Fe Chicken is a love letter to weeknight Skillet Chicken—bold flavor in one pan with minimal clean‑up. It bridges the best of Rotel Recipes and approachable Tex Mex Recipes, earning a permanent spot among reliable Chicken Dishes Recipes. Keep the pantry staples on hand and dinner practically makes itself.
Article by Sarah Johnson
FAQ
Can I use rotisserie chicken?
Yes—sauté the veggies, add Rotel and seasonings, then fold in shredded rotisserie chicken and warm through before topping with cheese.How do I make it spicier?
Use hot Rotel, add diced jalapeño with the onions, or stir in chipotle in adobo.Dairy‑free option?
Skip sour cream and cheese; finish with extra lime and avocado for creaminess.
Santa Fe Chicken (One-Skillet Tex-Mex Classic)
Ingredients
- 1.5-2 lb boneless skinless chicken (breasts or thighs)
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1-2 medium bell peppers, sliced
- 2 cloves garlic, minced
- 10 oz Rotel tomatoes with green chiles (mild or hot)
- 0.5 cup low-sodium chicken broth
- 1 cup corn (frozen or canned, drained)
- 1 cup black beans, rinsed and drained
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.25 cup sour cream or Greek yogurt (stir in off heat)
- 1 cup shredded pepper jack or cheddar
- to taste kosher salt and black pepper
- cilantro and lime wedges, for serving
Instructions
- Season chicken with salt, pepper, chili powder, and cumin. Sear in hot oil 3–4 min per side until golden; transfer to plate.
- Sauté onion and bell peppers 4–5 min until softened; add garlic for 30 seconds.
- Add Rotel, broth, corn, black beans, smoked paprika, and oregano; bring to a simmer.
- Return chicken to skillet and simmer 5–7 min until cooked through (165°F/74°C).
- Off heat, stir in sour cream or yogurt. Sprinkle cheese; cover 1–2 min to melt.
- Garnish with cilantro and lime; serve over rice, in bowls, or in tortillas.
