Tulo

Santa Fe Chicken Recipe

A baking dish of Santa Fe chicken breasts topped with melted cheese, black beans, corn, and diced tomatoes, garnished with cilantro and lime wedges.
Photo by Lee Kenny on Pexels

Searing the chicken first builds a browned crust before it goes into the oven, so the meat stays juicy even after baking under the bean and corn topping, and the canned tomatoes with green chiles do double duty as both a vegetable and a built-in sauce.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 4 medium (6 oz each) boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 1/2 cups black beans, drained and rinsed
  • 1 cup corn kernels, thawed if frozen
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1/2 cup red onion, diced
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 lime lime, cut into wedges

Nutrition per serving

Calories
587
Protein
62g
Carbs
32g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 2Pat the chicken breasts dry and season both sides with the cumin, chili powder, garlic powder, and a pinch of salt.
  3. 3Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown but not cooked through, then transfer to the prepared baking dish.
  4. 4In a bowl, stir together the black beans, corn, diced tomatoes with green chiles, and red onion. Spoon the mixture evenly over and around the chicken breasts.
  5. 5Scatter the shredded cheese over the top.
  6. 6Bake uncovered for 25-30 minutes, until the chicken reaches 165°F (74°C) on a thermometer and the cheese is melted and bubbling at the edges.USDA safe minimum for poultry: 165°F (74°C)
  7. 7Let the dish rest for 5 minutes, then top with cilantro and serve with lime wedges, spooning the bean and corn mixture over each piece of chicken.
How to Use a Meat Thermometer

Tips & variations

  • Swap the chicken breasts for boneless thighs if preferred; they're more forgiving of a few extra minutes in the oven and stay juicy even if slightly overbaked.
  • Pound thicker breasts to an even thickness before searing so they finish cooking at the same rate as thinner ones.
  • Use pepper jack instead of Monterey Jack for a spicier finish, or stir a diced jalapeno into the bean mixture.
  • Serve over cilantro-lime rice or cauliflower rice to soak up the juices from the pan.
  • Leftover shredded rotisserie chicken can replace raw chicken breasts; skip the searing step and reduce the bake time to about 15 minutes, just until the cheese melts and everything is heated through.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F (175°C) oven until warmed through, or in short bursts in the microwave. To freeze, cool completely and freeze without the cilantro and lime garnish for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Draining the black beans well and patting the diced tomatoes with a paper towel first keeps the topping from making the dish watery.
  • Adding the cheese only for the last 10 minutes of baking, rather than from the start, gives a stretchier, less greasy melt.

FAQ

What makes a chicken dish "Santa Fe" style?

It refers to a Southwestern flavor profile built on the ingredients common to that region's cooking: cumin, chili powder, black beans, corn, and green chiles, rather than a single fixed recipe.

Can I make Santa Fe chicken in a slow cooker?

Yes. Skip searing, layer the seasoned raw chicken with the bean and corn mixture in the slow cooker, and cook on low for 4-5 hours, adding the cheese in the last 15 minutes so it melts without overcooking.

Is Santa Fe chicken spicy?

As written, it's mild since it relies on chili powder and cumin rather than fresh chiles. Use a hot variety of diced tomatoes with green chiles or add sliced jalapeno for more heat.

Can I use rotisserie chicken instead of raw breasts?

Yes. Shred about 3 cups of cooked chicken, stir it into the bean and corn mixture directly, top with cheese, and bake for about 15-20 minutes just to heat through and melt the cheese.

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