Print

Santa Fe Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Santa Fe Chicken recipe combines tender chicken breast cutlets seasoned with smoky ancho chili powder and spices, sautéed with a flavorful mixture of onion, garlic, tomatoes, corn, black beans, and green chilies. Topped with melted Mexican cheese and fresh cilantro, this dish delivers a deliciously hearty and zesty southwestern-inspired meal, perfect for a quick and satisfying dinner.

Ingredients

Chicken and Seasoning

  • 2 large chicken breasts (cut in half lengthwise to make 4 cutlets)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Cooking Oils and Butter

  • 2 tablespoons olive oil (divided)
  • 1 tablespoon butter

Vegetables and Beans

  • 1 large onion (diced)
  • 5 cloves garlic (minced)
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn (drained)
  • 1 (15 ounce) can black beans (drained, not rinsed)
  • 1 (4.5 ounce) can green chilies

Additional Seasonings

  • ½ teaspoon ground cumin
  • ½ lime (juiced)

Toppings and Garnish

  • 1½ cups Mexican cheese mix (shredded)
  • Fresh cilantro (chopped, for garnish)

Instructions

  1. Prepare Chicken: Pat each chicken breast dry with paper towels and slice them in half lengthwise to create four thinner chicken breast cutlets.
  2. Season Chicken: In a small bowl, combine garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken cutlet with this spice mixture.
  3. Sear Chicken: Heat 1 tablespoon olive oil and butter in a large 12-inch skillet over medium-high heat. Add the chicken cutlets and sear each side for 3-5 minutes until golden and nearly cooked through. Remove chicken and set aside on a clean plate.
  4. Sauté Onions and Garlic: In the same skillet over medium heat, add the remaining tablespoon of olive oil. Add diced onions and cook for 6-8 minutes stirring frequently until softened. Add minced garlic and cook for about 1 minute until fragrant.
  5. Add Vegetables and Beans: Stir in diced tomatoes, corn, black beans, green chilies, ground cumin, lime juice, and any leftover seasoning mix. Mix well and cook until heated through, about 5 minutes.
  6. Return Chicken and Add Cheese: Place the chicken cutlets back into the skillet, spoon some of the bean and vegetable mixture over each cutlet, then sprinkle shredded Mexican cheese evenly over the top.
  7. Melt Cheese and Finish Cooking: Cover the skillet and cook over medium-low heat until the cheese is melted and chicken is fully cooked to 165°F internal temperature. Alternatively, transfer the skillet to a preheated 350°F oven and bake until cheese melts and chicken is cooked through.
  8. Serve and Garnish: Remove from heat and garnish with freshly chopped cilantro and an extra squeeze of lime juice before serving.

Notes

  • For quicker cooking, you can use chicken cutlets pre-cut from the store.
  • Adjust the ancho chili powder amount depending on your preferred spice level.
  • To ensure chicken is fully cooked, use a meat thermometer to check for 165°F internal temperature.
  • Leftover seasoning mix can be stirred into the vegetable mixture for extra flavor.
  • This dish pairs well with rice or warm tortillas for a complete meal.

Find it online: https://dishcooks.com/santa-fe-chicken-recipe/