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This Santa Fe Chicken dish brings vibrant Southwest flavors to your table in a simple one-pan meal. Tender, spiced chicken breasts are nestled in a hearty mix of black beans, corn, tomatoes, and green chiles, all topped with melted Colby Jack cheese and a bright squeeze of lime.
Ingredients:
For the Chicken
| Ingredient | Quantity |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Chili powder | 1 teaspoon |
| Cumin | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Large chicken breasts, cut in half lengthwise | 2 (about 1/2 inch thick) |
| Olive oil, divided | 3 tablespoons |
For the Skillet Mixture & Toppings
| Ingredient | Quantity |
| Onion, diced | 1 cup |
| Garlic, minced | 5 cloves |
| Black beans, drained | 1 (15 ounce) Can |
| Green chiles | 1 (4.5 ounce) Can |
| Diced tomatoes | 1 (15 ounce) Can |
| Fresh or frozen corn | 1 1/2 cups |
| Colby Jack cheese, shredded | 2 cups |
| Lime juice | 2 tablespoons |
| Cilantro, chopped | For garnish |
Instructions:
- Prepare Spice Rub: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until well combined.
- Season Chicken: Place the chicken breasts (cut in half lengthwise to about 1/2 inch thick) on a cutting board. Generously coat both sides of the chicken with the prepared spice mixture.
- Sear Chicken: Heat a 12-inch skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add the seasoned chicken and sear for 3-5 minutes per side, until browned. The chicken doesn’t need to be cooked through at this point. Remove the seared chicken to a plate and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 4-5 minutes, or until it reaches your desired softness. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables: Stir in the drained black beans, green chiles, diced tomatoes, and fresh or frozen corn. Cook for 3-4 minutes, stirring occasionally, until the vegetables are heated through.
- Simmer & Melt Cheese: Place the seared chicken breasts on top of the vegetable mixture in the skillet. Divide the shredded Colby Jack cheeseevenly on top of each chicken breast. Reduce the heat to low. Cover the skillet with a lid or aluminum foil and cook for another 3-5 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
- Finish & Serve: Squeeze fresh lime juicegenerously over the top of the chicken and vegetables. Garnish with chopped cilantro before serving.