Santa Fe Baked Chicken (One Pan Meal)
This easy Santa Fe Baked Chicken is a complete one pan dinner! Taco seasoned chicken bakes atop a flavorful bed of black beans, corn, and salsa, then gets topped with cheese and green chilies. Ready in under an hour with minimal cleanup.
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
Instructions
- Preheat oven to 375°F. Grease a 9x13 inch baking dish.
- Pat chicken dry. Season both sides with salt, pepper, and taco seasoning.
- In the dish, mix black beans, corn, salsa, and ¼ cup cilantro. Place seasoned chicken on top.
- Cover tightly with foil. Bake for 35-40 mins, until chicken reaches 165°F internally.
- Remove foil. Spoon green chilies over chicken, then sprinkle with cheese.
- Return to oven, uncovered, for 5 mins until cheese is melted.
- Garnish with cilantro. Serve with sour cream and the bean/corn mixture.
Notes
- Spice Level: Control heat by choosing mild, medium, or hot salsa and green chilies.
- Cilantro Substitute: Omit or use chopped green onions if preferred.
- Serving: Excellent with cilantro lime rice, tortillas, or a green salad.