Description

This Santa Fe Chicken is a zesty, one-pan baked chicken dinner loaded with black beans, corn, tomatoes, and melty cheese. Bold Southwestern spices and a splash of lime brighten every bite, while the beans and veggies make it hearty and satisfying. It’s weeknight-easy, colorful, and perfect for anyone craving a flavor-packed, Tex-Mex inspired meal.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned and drained)
1 cup diced tomatoes (fresh or canned, drained if very watery)
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped (plus extra for garnish)
Juice of 1 lime (about 2 tablespoons)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of each chicken breast, pressing gently so it adheres.
Heat the olive oil in a large oven-safe skillet over medium-high heat. When hot, add the seasoned chicken breasts in a single layer.
Sear the chicken for 3–4 minutes per side, until nicely golden brown but not cooked through. Turn off the heat.
Scatter the black beans, corn, diced tomatoes, and chopped red onion evenly over and around the chicken in the skillet.
Squeeze the lime juice over the top, then sprinkle with chopped cilantro.
Top everything evenly with the shredded cheese.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
Remove from the oven and let the chicken rest in the pan for 5 minutes to allow the juices to redistribute.
Garnish with extra cilantro and an extra squeeze of lime if desired, then serve hot with your favorite sides.

Notes

Use thin, evenly sized chicken breasts for more even cooking; if they’re very thick, lightly pound them to an even thickness first.
Frozen corn can be added straight from the freezer; no need to thaw.
If your skillet isn’t oven-safe, sear the chicken in any pan, then transfer everything to a lightly greased baking dish before baking.
Cheese type will affect both flavor and melt; Monterey Jack gives a creamier melt, while cheddar adds sharper flavor.
Adjust chili powder and cumin to your heat preference—add a pinch of cayenne or red pepper flakes for extra kick.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop + Oven-Baked (Skillet)
Cuisine: Southwestern / Tex-Mex

Nutrition

Serving Size: 1 chicken breast with toppings (1/4 of recipe)
Calories: 350 kcal (approximate per serving)
Sugar: 4 g (approximate)
Sodium: 650 mg (approximate – will vary with salt and cheese)
Fat: 13 g (approximate)
Saturated Fat: 4.5 g (approximate)
Unsaturated Fat: 8 g (approximate)
Trans Fat: 0 g
Carbohydrates: 22 g (approximate)
Fiber: 7 g (approximate)
Protein: 38 g (approximate)
Cholesterol: 105 mg (approximate)

Keywords: santa fe chicken, baked santa fe chicken, skillet chicken, tex-mex chicken, black bean chicken, corn and black bean chicken, one pan chicken, weeknight dinner