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santa fe chicken cropped.

Santa Fe Chicken

Bursting with favorite southwestern flavors, juicy boneless chicken breasts, black beans, sweet corn, tomatoes in a hearty sauce.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 413kcal
Author Toni Dash


  • 4 6- ounce skinless boneless chicken breasts roughly 1 ½ pounds
  • 1 teaspoon garlic powder divided
  • 2 teaspoons smoked paprika divided
  • ½ teaspoon chipotle powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil divided
  • ½ cup chopped red onion
  • 1 14.5- ounce can diced tomatoes
  • 1 15- ounce can black beans drained and rinsed
  • 1 cup sweet corn kernels fresh, canned or frozen and thawed
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees F.
  • In a small bowl mix together ½ teaspoon garlic powder and 1 teaspoon smoked paprika. Lightly salt and pepper the chicken and season with the garlic-paprika mix.
  • Heat a large oven proof* non-stick skillet over medium heat. Add 1 tablespoon of the olive oil and heat. Cook the chicken breasts until lightly golden, around 3 minutes per side. Transfer to a plate and set aside.
  • In the same skillet heat the remaining olive oil. Add the chopped red onion and cook until softened and slightly translucent, around 3-4 minutes.
  • Add the diced tomato, black beans, corn and the remaining seasonings: 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon chipotle chile powder, 1 teaspoon onion powder to the pan. Stir to combine. Cook 5 additional minutes, stirring periodically as it simmers.
  • Return the chicken breasts to the pan and spoon some of the sauce on top of the chicken. Remove from heat.
    NOTE: if using a skillet that is not oven proof, transfer mixture to a small baking dish that will fit the chicken in a single layer.
  • Add the shredded cheese on top and take to the oven. Bake for 5 to 10 minutes or until the cheese is melted and bubbly.


This dish goes from stove top to oven so if possible start with a large ovenproof skillet or Dutch oven. If not possible, plan to transfer the stove top mixture to a baking dish before adding the cheese.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving. Or shred the chicken to create a tasty mixture to use in lots of recipes (for lunch or dinner recipes) or for meal prepping.


Calories: 413kcal | Carbohydrates: 33g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 935mg | Potassium: 966mg | Fiber: 11g | Sugar: 6g | Vitamin A: 957IU | Vitamin C: 16mg | Calcium: 300mg | Iron: 4mg