This easy Santa Fe Chicken skillet is the perfect meal for those looking for a hearty, flavorful meal! The chicken is cooked in a zesty bed of rice along with black beans and salsa, all in one skillet.
What’s in this Santa Fe Chicken Recipe?
We absolutely love the bold flavors of New Mexican cuisine, so we just had to make our own recipe with some juicy chicken and rice! This Santa Fe chicken is super easy to make.
- Avocado Oil: Helps the chicken cook without burning.
- Unsalted Butter: Adds rich flavor to the chicken.
- Chicken: I used boneless, skinless chicken breasts, but thighs will also work.
- Salt + Pepper: Enhances the natural flavor of the chicken.
- Onion: Adds a sweet and earthy flavor.
- Bell Pepper: Adds a sweet and vegetal flavor.
- Garlic: Adds an earthy flavor and pungent aroma.
- Spices: Cumin, chili powder, oregano, and cayenne pepper come together to create a spicy flavor.
- Rice: Use a long-grain rice so that it doesn’t turn out mushy.
- Chicken Broth: Adds moisture and flavor.
- Black Beans: Adds creaminess.
- Salsa: Adds freshness.
- Cheese: I love cheddar jack cheese for its creamy and mild flavor.
Pro Tip: You can use store-bought taco seasoning in place of the spices.
Variations on Chicken Santa Fe
- In place of (or in addition to) the bell pepper, try adding zucchini or corn.
- Fry some chopped bacon in the skillet after the chicken. Remove and drain, then add it back in when you add the chicken back.
- Feel free to use whatever salsa you like. Mild, medium, and hot all work well.
- You can also use diced tomatoes and chilies (Rotel) instead of salsa.
- Feel free to switch up the cheese! Mexican blend would be delicious!
Santa Fe chicken consists of chicken breasts smothered in black beans, peppers, onions, salsa, and cheese served over rice!
That depends! This recipe is incredibly flavorful, but it’s not super spicy. You can control the spice level by choosing your preferred salsa.
You sure can! Add the onions, bell pepper, garlic, spices, rice, and broth to the bottom of the crockpot. Stir well. Place the chicken breasts on top, then add the beans and salsa. Cover and cook on high for 2-4 hours or low for 6-8 hours. Place the cheese on top, cover, and cook until melted, about 5-10 minutes.
One serving of this recipe is 829 calories.
How to Store and Reheat
Store Santa Fe chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop set over medium-low heat until warmed through.
How to Freeze
Freeze Santa Fe chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
There are so many ways to experience this delicious chicken. Here are some of our favorite ways to switch up this dish:
- Chop up the chicken and use it as a topping over your favorite mixed greens! Add tortilla strips, corn, and avocado for even more flavor.
- Add the chicken to a bun topped with tomatoes and onions.
- Chop up the chicken into cubes and mix it with your rice mixture. Spread some sour cream on a tortilla and add your chicken, lettuce, and shredded cheese to create a wrap.
Santa Fe Chicken Recipe
Ingredients
- 3 tablespoons avocado oil divided
- 1 tablespoon unsalted butter (⅛ stick)
- 32 ounces boneless, skinless chicken breasts (four 8-ounce breasts)
- Kosher salt to taste
- Ground black pepper to taste
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves garlic minced
- 1½ teaspoons ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon dried oregano
- ⅛-¼ teaspoon ground cayenne pepper
- 1 cup uncooked long grain rice
- 2 cups low-sodium chicken broth
- 15 ounces black beans drained and rinsed (1 can)
- 1 cup salsa store-bought or homemade
- 1 cup freshly shredded cheddar jack cheese
- Chopped fresh cilantro optional, for garnish
Equipment
Instructions
- In a large skillet set over medium-high heat, melt 2 tablespoons of oil and butter together.3 tablespoons avocado oil, 1 tablespoon unsalted butter
- Season the chicken breasts with salt and pepper and sear them for 3-4 minutes on both sides until golden brown but not fully cooked. Remove to a plate and set aside.32 ounces boneless, skinless chicken breasts, Kosher salt, Ground black pepper
- Add remaining oil to the skillet. Sauté onion and bell pepper for 4-5 minutes, or until tender.1 cup chopped onion, 1 cup chopped bell pepper
- Add garlic, cumin, chili powder, oregano, and cayenne pepper, and sauté for 30-60 seconds, until fragrant.3 cloves garlic, 1½ teaspoons ground cumin, ¾ teaspoon chili powder, ½ teaspoon dried oregano, ⅛-¼ teaspoon ground cayenne pepper
- Reduce the heat to medium. Stir in the rice until coated, then add broth, beans, and salsa and bring to a boil, stirring occasionally to prevent sticking.1 cup uncooked long grain rice, 2 cups low-sodium chicken broth, 15 ounces black beans, 1 cup salsa
- Set the chicken over the rice, cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Remove the lid and stir the rice carefully, checking for doneness. Cover and continue cooking until the rice is fully cooked and the chicken is 165°F internally, about 5-10 minutes. Remove from the heat.
- Sprinkle with cheese, cover, and let stand for 5 minutes. Garnish with cilantro if desired.1 cup freshly shredded cheddar jack cheese, Chopped fresh cilantro
Notes
- You can use boneless, skinless chicken thighs instead of breasts, if you prefer.
- In place of (or in addition to) the bell pepper, add zucchini or corn.
- You can use store-bought taco seasoning in place of the spices.
- Fry some chopped bacon in the skillet after the chicken. Remove and drain, then add it back in when you add the chicken back.
- Feel free to use whatever salsa you like. Mild, medium, and hot all work well.
- You can also use diced tomatoes and chilies (Rotel) instead of salsa.
- Feel free to switch up the cheese! Mexican blend would be delicious!
- If the chicken sticks while frying, let it cook until it naturally releases from the pan.
Leanne Woodall says
Wow! What a great recipe! I had all the ingredients on hand & made it tonight. Super flavorful! I’m adding this recipe to my meal prep list for the week.
Becky Hardin says
I’m so happy to hear you loved this recipe, Leanne! Thanks so much for stopping by!
Helen says
Delicious, we loved it! I pretty much followed the recipe except didn’t need the final tablespoon of oil as there was enough in the pan, and just cooked it all for 20 minutes straight since that’s how long the rice I use takes. I used a habanero salsa, so very hot, and it was perfect in the dish. Definitely one I’ll be making again!
Becky Hardin says
I’m so glad you loved this dish, Helen! Thanks so much for stopping by again!