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Santa Fe Baked Chicken

Name: Santa Fe Baked Chicken (One Pan Meal)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 boneless (skinless chicken breasts (approx. 1.5-2 lbs)); Salt and black pepper (to taste); 4 tsp taco seasoning; 1 15 oz can black beans, drained and rinsed; 2 cups corn kernels (fresh, frozen, or canned/drained); 1 ½ cups salsa (drained of excess liquid); ¼ cup fresh cilantro (chopped (plus more for garnish)); 1 cup shredded Mexican cheese blend; 1 4 oz can diced green chilies; Sour cream (for serving)

Rebecca Hopkins

January 5, 2026

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Tired of the same old chicken dinner? Get ready to shake up your routine with this vibrant, flavor packed Santa Fe Baked Chicken. This isn’t just a meal; it’s a complete, colorful fiesta baked right in your oven, all on a single sheet pan or in one casserole dish. Imagine tender, taco seasoned chicken breasts baking atop a hearty, saucy bed of black beans, corn, and salsa, all topped with melted cheese and zesty green chilies.

Best of all, it’s the ultimate “set it and forget it” dinner. With just 15 minutes of active prep, you can pop it in the oven and let the magic happen while you unwind. It’s healthy, hearty, family friendly, and the leftovers are incredible. Let’s bring the flavors of the Southwest to your table tonight!

Why You’ll Love This Santa Fe Baked Chicken

One Pan Wonder, Minimal Cleanup: Everything cooks together in one dish. That means more flavor as the juices mingle and way less time scrubbing pots and pans.
15 Minute Prep, 40 Minute Bake: From fridge to oven in a quarter of an hour. The oven does the rest of the work while you tackle your to do list or simply relax.
A Complete, Balanced Meal in One: You’ve got lean protein, fiber rich beans, veggies, and dairy; all in a single, delicious package. Just add rice or tortillas if you like!
Endlessly Customizable: You are the boss of the spice level! Use mild or hot salsa and green chilies to suit your family’s taste. Don’t like cilantro? Swap it for green onions.
Crowd Pleasing & Meal Prep Friendly: This recipe is a guaranteed hit with both kids and adults. It also reheats beautifully, making it perfect for packing in lunches or enjoying as a quick dinner later in the week.

Let’s Make Santa Fe Baked Chicken

This recipe is all about layering flavors and letting the oven do the heavy lifting. The chicken steams to juicy perfection over the veggie medley, absorbing all those fantastic Southwestern spices.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total)
Salt and freshly ground black pepper
4 teaspoons taco seasoning (store bought or homemade)
1 (15 oz) can black beans, drained and rinsed
2 cups corn kernels (fresh, frozen, or canned & drained)
1 ½ cups salsa (choose your heat level!), drained of excess liquid
¼ cup fresh cilantro, chopped, plus more for garnish
1 cup shredded Mexican cheese blend
1 (4 oz) can diced green chilies (mild, medium, or hot)
Sour cream, for serving
Cooking spray or a little olive oil

Step by Step Instructions

1Prep & Season: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray. Pat the chicken breasts dry with paper towels; this helps the seasoning stick and promotes better browning. Season both sides generously with salt and pepper, then sprinkle evenly with the taco seasoning, pressing gently to adhere.

2Create the Flavor Bed: In the prepared baking dish, combine the drained black beans, corn, salsa, and chopped cilantro. Stir until everything is evenly mixed and coated in the salsa. This savory mixture is what will keep your chicken incredibly moist and flavorful.

3Assemble & Bake: Nestle the seasoned chicken breasts on top of the bean and corn mixture. Cover the entire dish tightly with aluminum foil.

Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and registers 165°F (74°C) at its thickest part with an instant read thermometer.

4Add the Final Toppings: Carefully remove the dish from the oven (steam will be hot!) and discard the foil. Spoon the diced green chilies directly over the chicken breasts. Evenly sprinkle the shredded Mexican cheese over everything.

5Melt & Brown: Return the dish to the oven, uncovered, for about 5 minutes, or just until the cheese is beautifully melted and bubbly.

6Serve & Enjoy: Remove from the oven and let it rest for 5 minutes. Garnish with the remaining fresh cilantro. Serve each chicken breast with a generous scoop of the hot bean and corn mixture spooned over the top or on the side. Add a cool dollop of sour cream to balance the heat.

Serving Suggestions & Expert Tips

Control Your Spice: This is your dish! Use mild salsa and green chilies for a family friendly version, or kick it up with hot varieties for more heat. You can even add a dash of hot sauce before serving.
The Chicken Size Matters: For even cooking, try to select chicken breasts of similar size and thickness. If yours are very large or thick (over 1 inch), you can lightly pound them to an even thickness or butterfly them.
No Cilantro? No problem! If you’re not a fan, you can simply omit it or substitute with chopped green onions (scallions) for a fresh, colorful garnish.
Make it a Feast: This chicken is fantastic served over cilantro lime rice, with warm flour or corn tortillas on the side, or alongside a simple green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a covered skillet on the stovetop.

This Santa Fe Baked Chicken is proof that the most satisfying dinners don’t have to be complicated. I hope it brings a burst of flavor and ease to your weeknight rotation!