Ever get a craving for something bold and hearty but… everything in your fridge just looks sad? Santa Fe Chicken totally saves the day, trust me. Whether you’re bored of plain chicken, want a foolproof weeknight meal, or you’re trying to up your flavor game (without burning pans or your patience), this is the recipe you hunt for. If you’ve ever made these killer zesty BBQ chicken skewer salads, you know how I feel about easy, punchy dishes. Same vibe here, just cozier! And for a sweet contrast, have you seen this sour cream rhubarb coffee cake? Dessert is handled.
How to Make Chicken Santa Fe
Making Santa Fe Chicken is honestly as easy as falling off a log. Most days, I haul everything onto the counter (sometimes gracefully—sometimes like a hot mess), and in maybe 10 minutes I’m halfway to the finish line. First things first, you’ll want chicken breasts (I go boneless, skinless for less fuss). Plop them in a baking dish, sprinkle generously with chili powder, cumin, and a pinch of salt. Don’t get all persnickety with measurements—I eyeball, and it still comes out great.
Next, just layer on a can of diced tomatoes (don’t drain, let the juice get in there), followed by black beans and corn (yup, straight from the can, drained). I scatter over some thinly sliced bell peppers and red onions for extra sass. Then, tuck the whole thing in the oven at 400 degrees for about 25-30 minutes.
Once the chicken hits 165 degrees (I poke it with a meat thermometer, but you do you), sprinkle on some shredded cheese. Give it five more minutes. The cheese bubbles, and your kitchen smells wild. My mouth always waters, no lie.
Feel free to garnish with fresh cilantro or green onion—the more color, the better.
| Step | What to Do |
|---|---|
| 1 | Season chicken and set in baking dish |
| 2 | Top with tomatoes, beans, corn, peppers, and onions |
| 3 | Bake at 400F for 25-30 minutes |
| 4 | Add cheese and bake 5 more minutes |
| 5 | Garnish and serve hot |
Additions and Variations
Look, Santa Fe Chicken is forgiving—like, best friend level forgiving. Some days I stick with the classic, other days I have an attitude and toss in stuff from the pantry I forgot existed. Leftover rotisserie chicken instead of fresh? No sweat. Mix up the beans—sometimes I throw in pinto beans if that’s what I have. Not a pepper fan? You can literally leave them out. Want it zestier? Chipotle powder works magic.
I’ve also done it in a slow cooker, which makes the kitchen smell wild (in a good way—like you live at a taco joint). Sometimes, if the mood strikes, I blanket everything in a mix of Monterey Jack and pepper jack cheese, which deserves a standing ovation. Occasionally, I’ll swirl in some salsa verde or a crumbling of tortilla chips before serving, for a little crunch.
My cousin adds chopped avocados after baking, but honestly, I eat avocados with almost everything. There are no rules here—so go nuts, really.
Tools for this Recipe
No need for scary gadgets or fancy gadgets (I can’t even remember half the things in my kitchen drawers). You just need a big enough baking dish—preferably glass, so you can watch the magic. If you have a meat thermometer, use it so there’s no guessing. I use a trusty can opener, the kind that bites if you’re not careful. Big sharp knife for slicing veggies obviously doesn’t hurt. Nothing too finicky or hard to clean.
Once, I tried to make it in a cast iron skillet, and cleanup took longer than baking—don’t bother unless you like scrubbing. Oh, and tongs (unless you want to play “chicken hockey” fishing pieces out of the juice). That’s pretty much it. This is a low-stress recipe on purpose.
What to Serve with Santa Fe Chicken
Here’s where you unleash a bit of your inner dinner party host, even if it’s just you and the dog. I love piling Santa Fe Chicken over a bowl of cilantro-lime rice, but you could totally:
- Wrap it up in warm flour tortillas (taco night, anyone?)
- Serve it straight over quinoa for a hearty, earthy bite.
- Spoon it onto crisp lettuce leaves for a no-carb crunch.
- Pair it with a side of crunchy tortilla chips and guacamole.
One night, I paired mine with the chicken spinach and mushroom low-carb oven dish, since my best friend is carb-fussy. Another time with a pile of roasted sweet potatoes—talk about a five-star fakeout. You’ve got options, so don’t stress.
Leftovers and Storage
This dish is the unsung hero of lunch leftovers—I’m not even exaggerating. The flavors only get bolder overnight. Stick extras (if there are any—big if) in a good, tight-lidded container. It keeps in the fridge for three days, easy.
Wanna mix it up? Chop up leftover Santa Fe Chicken, toss it on a salad, or pile it into a quesadilla. If you freeze it, just remember: the peppers get a little soft, but the taste is still jackpot. Reheat in the microwave or the oven—whichever suits your panic level before work.
“I make this every week (sometimes twice if my teenagers are in a growth spurt). It’s so easy, and the leftovers turn into tacos the next day. A total win!” – Janelle, from Albuquerque
Common Questions
Is this spicy?
Not really, unless you purposely go wild with the chili or toss in hot salsa. It’s usually kid-friendly.
Can I make this in advance?
Oh, for sure. Prep it in the morning, cover, and store in the fridge. Just bake when you’re ready.
Do I need to use both beans and corn?
Not at all—sometimes I run out of one or the other. Still delicious.
What’s the best cheese for topping?
I like Monterey Jack or cheddar. Use whatever melts nicely (even mozzarella works, but it’s less zippy).
Can I use thighs instead of breast?
Yes, chicken thighs are juicy and hold up really well. Just check cook time, might need a couple extra minutes.
Ready, Set, Try Santa Fe Chicken Tonight!
Alright, if you’re still with me, you basically need this Santa Fe Chicken in your life—especially if weeknights have you fried like an egg. Five steps, practically no cleanup, and the leftovers are as good as new. Don’t overthink it—the magic really is in the mix, not the fuss. If you want even more inspiration, check out the Crock Pot Santa Fe Chicken at Skinnytaste or look up this Santa Fe Chicken recipe from The Forked Spoon for other spins. Set your oven (or slow cooker) and get ready for applause—from your family, your friends, or your midnight snack brain.
Print
Chicken Santa Fe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bold and hearty chicken dish baked with zesty tomatoes, beans, and peppers, perfect for a weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt, to taste
- 1 can diced tomatoes (with juice)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 bell pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 1 cup shredded cheese (Monterey Jack or cheddar)
- Fresh cilantro or green onion, for garnish
Instructions
- Season chicken and set in a baking dish.
- Top with diced tomatoes, black beans, corn, bell peppers, and red onions.
- Bake at 400°F (200°C) for 25-30 minutes.
- Add shredded cheese and bake for an additional 5 minutes.
- Garnish with fresh cilantro or green onions and serve hot.
Notes
Feel free to use leftover rotisserie chicken or different types of beans. This dish can also be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg