This Santa Fe Chicken is a vibrant, one-pan wonder that brings the sunny, bold flavors of the Southwest right to your dinner table. It’s a symphony of tender chicken, sweet corn, creamy beans, and just the right amount of spice, all simmered together in a rich, tomato-based sauce. Best of all, it’s incredibly forgiving and comes together with minimal fuss for a colorful, satisfying meal.
Love Santa Fe Chicken? So do we! If you're into Chicken Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Santa Fe Chicken
- One-pan wonder: Maximum flavor with minimal cleanup.
- Dynamic flavor: Savory, sweet, creamy, and gently spiced.
- Incredibly versatile: Serve over rice, in tortillas, or on salads.
- Fantastic leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 (4 oz) can mild diced green chiles
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A large, oven-safe skillet (at least 12 inches) is ideal, but a regular skillet and a separate baking dish will also work if you need to finish it in the oven.
Notes: The quality of your spices really makes a difference here—using fresh, not-dusty cumin and chili powder will give you a much more vibrant and authentic flavor. Don’t skip the fresh lime at the end; that squeeze of bright acidity is the final touch that brings the whole dish to life.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 32 g |
| Fat: | 9 g |
| Carbs: | 28 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs will give you a richer, more forgiving result as they are harder to overcook and stay incredibly juicy. Breasts are leaner and work perfectly well, just be careful not to overcook them during the initial sear.
- Don’t skip rinsing the beans. Giving your black beans a good rinse in a colander removes the starchy canning liquid, which helps keep your final sauce from becoming gloppy or too thick. It’s a small step with a big impact on texture.
- What if you don’t have an oven-safe skillet? No worries! You can do the initial cooking on the stovetop and then transfer everything to a standard 9×13 baking dish to finish in the oven. The result will be just as delicious.
- Spice level is totally customizable. Using mild diced green chiles and Rotel keeps it family-friendly. If you like heat, swap one or both for a hot variety, or add a finely minced jalapeño (seeds and all) when you sauté the onions and peppers.
How to Make Santa Fe Chicken
Step 1: Pat your chicken pieces completely dry with paper towels—this is the secret to getting a beautiful, golden sear instead of steaming them. Season the chicken generously on all sides with salt and black pepper. Heat one tablespoon of the olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 2-3 minutes per side, just until golden brown. The chicken does not need to be cooked through at this point. Remove the chicken to a clean plate and set it aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. You’ll notice all those delicious browned bits from the chicken are still in the pan—that’s pure flavor! Add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Now add the minced garlic and cook for just one more minute, until it becomes incredibly fragrant. Be careful not to let the garlic burn.
Step 3: This is where the magic happens. Add the cumin, chili powder, smoked paprika, and dried oregano directly to the vegetables in the pan. Stir constantly for about 30 seconds. You’ll smell the spices blooming and releasing their essential oils—this simple technique deepens their flavor exponentially. Immediately pour in the chicken broth to deglaze the pan, using your spoon to scrape up all the flavorful browned bits from the bottom.
Step 4: Now, stir in the can of diced tomatoes with green chiles (with their juices), the rinsed black beans, frozen corn, and the can of diced green chiles. Bring the entire mixture to a lively simmer. Let it bubble away for about 2-3 minutes, allowing the flavors to start mingling and the corn to thaw completely.
Step 5: Carefully return the seared chicken pieces and any accumulated juices from the plate back into the skillet, nestling them into the saucy vegetable mixture. Reduce the heat to low, cover the skillet with a lid (or a tight-fitting piece of foil), and let it simmer gently for 10-12 minutes. The chicken will finish cooking through and become wonderfully tender, absorbing all the surrounding flavors.
Step 6: Once the chicken is cooked through, remove the skillet from the heat. Take a final taste and adjust the seasoning with more salt or pepper if it needs it. Stir in half of the chopped fresh cilantro. To serve, spoon the Santa Fe Chicken into bowls and garnish with the remaining cilantro. Don’t forget those lime wedges on the side—a generous squeeze over the top just before eating is non-negotiable for that perfect, bright finish.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed container or bag for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty flavor of the rice is the perfect fluffy base to soak up all the delicious sauce from the chicken.
- Warm Flour Tortillas or Tortilla Chips — Perfect for scooping up every last bit, turning your meal into an interactive, hands-on feast.
- A Simple Avocado Salad — Just diced avocado, red onion, and a squeeze of lime provides a cool, creamy contrast to the warm, spiced chicken.
Drinks
- A Classic Margarita — The tangy lime and tequila cut through the richness of the dish and elevate the whole Southwestern theme.
- An Ice-Cold Mexican Lager — A crisp, light beer is a no-fuss pairing that cleanses the palate beautifully between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are refreshing and keep your taste buds alert.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a classic and celebratory way to end the meal.
- Tres Leches Cake — This impossibly moist, sweet cake provides a lovely, creamy counterpoint to the savory and slightly spicy main course.
- Mango Sorbet — A light, fruity, and refreshing sorbet is a perfect palate cleanser that doesn’t feel too heavy after a satisfying dinner.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you add too much chicken at once, the pan temperature drops dramatically and the chicken will release its liquid and steam instead of searing. You’ll end up with pale, boiled chicken rather than pieces with a flavorful, golden-brown crust. I’ve messed this up before too, and it’s worth taking the extra few minutes to sear in batches.
- Mistake: Skipping the step to bloom the spices. Adding the dried spices directly to the fat in the pan for a brief cook transforms them from dusty and one-dimensional to aromatic and deeply flavorful. If you just stir them into the liquid later, you’ll miss out on a huge layer of complexity.
- Mistake: Overcooking the chicken during the simmer. Since the chicken is already seared, it only needs 10-12 minutes in the simmering sauce to cook through. Letting it go much longer can turn lean chicken breasts dry and tough. Use a meat thermometer if you’re unsure—you’re aiming for 165°F (74°C) at the thickest part.
- Mistake: Forgetting the fresh lime at the end. That final hit of acidity is not just a garnish; it’s a crucial ingredient that brightens all the other flavors and makes them pop. Serving this dish without it is like a sky without stars—it’s just not complete.
Expert Tips
- Tip: For an even deeper flavor, marinate your chicken pieces in a couple tablespoons of the lime juice with a pinch of salt for 15-30 minutes before you start cooking. It adds a subtle tang that permeates the meat.
- Tip: Want a thicker, richer sauce? After simmering, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering sauce (off the heat) and let it cook for one more minute until thickened.
- Tip: Turn this into a fantastic dip! Simply shred the cooked chicken with two forks right in the pan, stir in a block of softened cream cheese until melted, and transfer to a slow cooker on warm. Serve with tortilla chips for a party-ready appetizer.
- Tip: If you have access to fresh corn on the cob, char it directly on your gas stove burner or grill before cutting the kernels off. This adds an incredible smoky sweetness that takes the dish to a whole new level.
FAQs
Can I make Santa Fe Chicken in a slow cooker?
Absolutely! It’s a great set-it-and-forget-it meal. Simply add all ingredients except the cilantro and lime to your slow cooker. Stir to combine, place the chicken on top, and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the cilantro and serve with lime wedges. The texture will be more stew-like, but just as delicious.
How long do leftovers last in the fridge?
Stored in an airtight container, your Santa Fe Chicken will keep beautifully for 3-4 days. The flavors actually improve after a day! Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally, with a splash of chicken broth or water if the sauce has thickened too much.
Can I freeze this dish?
Yes, it freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe container or heavy-duty zip-top bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The beans and corn may be a tad softer after freezing, but the taste will still be fantastic.
What can I use instead of black beans?
Pinto beans or kidney beans are excellent substitutes that hold their shape well. You could even use a can of hominy for a more traditional posole-inspired twist. The recipe is very flexible, so feel free to use what you love or have on hand.
Is this recipe spicy?
As written, with mild green chiles and Rotel, it has a very mild, family-friendly warmth. The spice level is completely in your control. To make it spicier, use hot Rotel, add a diced jalapeño with the onions, or stir in a pinch of cayenne pepper with the other spices. To make it milder, use plain diced tomatoes instead of the tomatoes with green chiles.
Santa Fe Chicken
Make this easy Santa Fe Chicken recipe for a flavorful one-pan dinner. Tender chicken, black beans, and corn in a zesty sauce. Get the simple recipe now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
2 tbsp olive oil (divided)
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
3 cloves garlic (minced)
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1 can diced tomatoes with green chiles (10 oz, like Rotel, undrained)
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1 can black beans (15 oz, rinsed and drained)
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1 cup frozen corn
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1 can mild diced green chiles (4 oz)
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1 cup chicken broth
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1 tsp ground cumin
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1 tsp chili powder
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0.5 tsp smoked paprika
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0.5 tsp dried oregano
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Salt and black pepper (to taste)
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0.25 cup fresh cilantro (chopped, for garnish)
-
1 lime (cut into wedges, for serving)
Instructions
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Pat your chicken pieces completely dry with paper towels—this is the secret to getting a beautiful, golden sear instead of steaming them. Season the chicken generously on all sides with salt and black pepper. Heat one tablespoon of the olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 2-3 minutes per side, just until golden brown. The chicken does not need to be cooked through at this point. Remove the chicken to a clean plate and set it aside.01
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. You’ll notice all those delicious browned bits from the chicken are still in the pan—that’s pure flavor! Add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Now add the minced garlic and cook for just one more minute, until it becomes incredibly fragrant. Be careful not to let the garlic burn.02
-
This is where the magic happens. Add the cumin, chili powder, smoked paprika, and dried oregano directly to the vegetables in the pan. Stir constantly for about 30 seconds. You’ll smell the spices blooming and releasing their essential oils—this simple technique deepens their flavor exponentially. Immediately pour in the chicken broth to deglaze the pan, using your spoon to scrape up all the flavorful browned bits from the bottom.03
-
Now, stir in the can of diced tomatoes with green chiles (with their juices), the rinsed black beans, frozen corn, and the can of diced green chiles. Bring the entire mixture to a lively simmer. Let it bubble away for about 2-3 minutes, allowing the flavors to start mingling and the corn to thaw completely.04
-
Carefully return the seared chicken pieces and any accumulated juices from the plate back into the skillet, nestling them into the saucy vegetable mixture. Reduce the heat to low, cover the skillet with a lid (or a tight-fitting piece of foil), and let it simmer gently for 10-12 minutes. The chicken will finish cooking through and become wonderfully tender, absorbing all the surrounding flavors.05
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Once the chicken is cooked through, remove the skillet from the heat. Take a final taste and adjust the seasoning with more salt or pepper if it needs it. Stir in half of the chopped fresh cilantro. To serve, spoon the Santa Fe Chicken into bowls and garnish with the remaining cilantro. Don’t forget those lime wedges on the side—a generous squeeze over the top just before eating is non-negotiable for that perfect, bright finish.06
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