Description
Santa Fe Chicken is a flavorful and hearty baked dish featuring tender chicken breasts seasoned with chili powder and cumin, topped with a zesty blend of black beans, corn, and salsa, and finished with melted Mexican cheese. This easy-to-make recipe brings southwest-inspired flavors to your dinner table, perfect for a satisfying family meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp chili powder
- 1 tsp cumin
Bean and Corn Topping
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup salsa (your favorite kind)
Toppings and Garnishes
- 1 cup shredded Mexican cheese blend
- Fresh cilantro for garnish
- Optional: Sour cream
- Optional: Avocado slices
- Optional: Lime wedges
- Optional: Tortillas or rice for serving
Instructions
- Preheat and Prepare baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with oil or non-stick spray to prevent sticking.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, chili powder, and cumin. Sear each chicken breast for 3-4 minutes per side until browned but not fully cooked through. Transfer the seared chicken breasts into the greased baking dish.
- Mix and Pour Topping: In a mixing bowl, combine the drained and rinsed black beans, drained corn, and salsa. Pour this bean and corn mixture evenly over the chicken breasts in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes. Check that the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Add Cheese and Bake Uncovered: Remove the foil from the dish. Evenly sprinkle the shredded Mexican cheese blend on top of the chicken and bean mixture. Return to the oven and bake uncovered for an additional 5 minutes or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove the dish from the oven and garnish with fresh cilantro. Serve warm with optional sour cream, avocado slices, lime wedges, and tortillas or rice as desired for a complete meal.
Notes
- To keep chicken moist, do not overcook during searing and cover while baking.
- Use your favorite salsa to adjust spice and flavor level.
- Substitute shredded Mexican cheese with cheddar or Monterey Jack if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure chicken reaches 165°F internally to ensure food safety.
- For a spicier version, add diced jalapeños to the bean and corn mixture.
