Santa Fe Chicken
This one-pan Santa Fe Chicken brings bold southwest flavor to any weeknight dinner. Cheesy, hearty, and on the table in 30 minutes.
Ingredients
- 2 large chicken breasts cut into bite-sized pieces
- 1 teaspoon salt , divided
- ¼ teaspoon ground pepper
- 2 Tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic minced
- 1 10-ounce can diced tomatoes with green chiles (such as Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup fire-roasted corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for serving
Instructions
- Brown chicken: Season the chicken with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until lightly browned and mostly cooked through, about 5 minutes per side. Transfer to a plate, cover with foil and discard chicken juices.
- Sauté: Add the onion to the skillet and sauté until softened, 3 to 5 minutes. Stir in the garlic and cook for 30 seconds. Add the diced tomatoes with green chiles, black beans, fire-roasted corn, chili powder, cumin, and 1/2 teaspoon salt. Stir until combined.
- Simmer: Return the chicken to the skillet and simmer for 3 to 5 minutes, until heated through. Sprinkle the cheese evenly over the top, add lid to the skillet until cheese is melted.
- Serve: Top with fresh cilantro and serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 1886kcal, Carbohydrates: 56g, Protein: 158g, Fat: 116g, Saturated Fat: 50g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 43g, Trans Fat: 0.1g, Cholesterol: 503mg, Sodium: 4313mg, Potassium: 2544mg, Fiber: 8g, Sugar: 15g, Vitamin A: 3168IU, Vitamin C: 29mg, Calcium: 1752mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
