Description
Santa Fe Chicken is a flavorful, spicy skillet dish featuring chicken breasts seasoned with a robust blend of smoked paprika, chili powder, cumin, and other spices, then cooked with sautéed onions, garlic, black beans, green chiles, tomatoes, and corn. Topped with melted Colby Jack cheese and fresh lime juice, it’s a vibrant Tex-Mex inspired meal perfect for a quick, delicious dinner.
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
Finishing Touches
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons lime juice
- Cilantro, chopped for garnish
Instructions
- Prepare Spice Mixture: In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until evenly mixed.
- Season Chicken: Place chicken breasts on a cutting board and coat both sides thoroughly with the prepared spice mix.
- Sear Chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil. Add the seasoned chicken breasts and sear for 3-5 minutes on one side, then flip and cook another 3-4 minutes. Chicken does not need to be fully cooked at this stage. Remove chicken from skillet and set aside.
- Sauté Onions and Garlic: Add remaining 1 tablespoon olive oil to the skillet. Add diced onions and cook for 4-5 minutes or until softened as desired. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Beans and Vegetables: Stir in the black beans, green chiles, diced tomatoes, and corn. Cook for 3-4 minutes until the mixture is heated through and well combined.
- Combine and Melt Cheese: Nestle the seared chicken breasts on top of the vegetable and bean mixture in the skillet. Evenly distribute shredded Colby Jack cheese on top of each chicken piece. Reduce heat to low, cover the skillet with a lid or aluminum foil, and cook for another 3-5 minutes until the cheese melts and chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove from heat. Squeeze fresh lime juice over the top and garnish with chopped cilantro. Serve hot and enjoy!
Notes
- Boneless, skinless chicken thighs can be used as a substitute for chicken breasts for a juicier option.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the spice mix.
- Leftovers can be refrigerated and reheated for quick meals the next day.
