I know what you’re thinking: weeknights are chaos. You want big, bold flavor that tastes like you spent hours sourcing every ingredient, but you honestly only have about an hour. Trust me, I get it! That’s why I’m so thrilled to share this Santa Fe Chicken & Rice recipe with you. This is my signature one-skillet meal that delivers that gorgeous, restaurant-quality experience—all sealed up neatly in a single oven-safe pan. As a former restaurant chef, I designed this recipe to hide professional technique behind simple steps. We’re layering those vibrant Southwest flavors so every bite tastes intentionally built, even when you’re just pulling things out of the pantry. It’s easier than you think!
Why This Santa Fe Chicken & Rice is Your New Weeknight Favorite
When I developed this dish, I wanted something that screamed comfort but didn’t derail my evening. It’s proof that you don’t need fancy equipment or hours simmering stock to get amazing results. It hits all the right notes for a busy kitchen:
- It’s a true one-pan wonder, meaning cleanup is a breeze after dinner.
- The color is incredible! Think vibrant red peppers against golden rice, which is why I love plating it up nicely.
- It packs that hearty, bold Southwest punch without feeling heavy or complicated.
- We’re talking fantastic leftovers too—perfect for grabbing later if you’re meal prepping! Check out more fun ideas over here: quick and budget-friendly dinners.
Essential Ingredients for Authentic Santa Fe Chicken & Rice
I’m laying out exactly what you need here. Don’t be tempted to skip the spice blend; that’s where the magic of the Southwest really kicks in! We start with two bags of the Success® White Rice, which cooks up perfectly light under the other ingredients. You’ll need four boneless, skinless chicken breasts, which we season generously.
For the bulk of the flavor and bulk, grab your diced red bell peppers, a can of black beans (make sure they are totally drained and rinsed!), and a can of drained corn. Finally, we bring it all together with salsa and that beautiful Monterey Jack cheese topping.
Ingredient Notes and Flavor Substitutions
A quick note on the salsa: use whatever heat level you love! If you want a real kick, go for a spicy jar. If you are leaning toward the healthier dinner recipes side, just watch the sodium in the canned goods.
If you’re having one of those *truly* lazy dinners, you can absolutely substitute those seared chicken breasts with about three cups of shredded rotisserie chicken. Just toss it in during the last 10 minutes of baking time when you add the cheese!
Step-by-Step Instructions for Perfect Santa Fe Chicken & Rice
This recipe moves fast, so have your oven preheated to 375°F before you even grab the skillet! First things first, get that rice started according to the package directions—you can’t have great Southwest flavors without fluffy rice underneath, right?
Once the rice is going, we tackle the chicken. We need to build a serious flavor crust right away. I like putting the chili powder, cumin, salt, and pepper right on the cutting board and pressing the chicken breasts into the pile. Just make sure everything is well coated on both sides. Remember, food safety is key: we need that chicken to hit 165°F internally, so keep an eye on your temperature check later!
Preparing the Chicken and Building Flavor in the Skillet
Now for the heat! Get your big, oven-safe skillet screaming hot with the olive oil. We’re going to sear those seasoned chicken breasts for about five minutes on each side. Why sear? Because that golden-brown crust locks in all those amazing chili-cumin spices, giving the dish depth instead of just tasting boiled. Once they look gorgeous, pull the heat down a bit and toss in your diced red bell peppers right around the chicken. Cook those for about three minutes—just enough to take the raw edge off.
Next, pour that salsa right over the top of everything, followed by your rinsed beans and corn. Spread it all out nice and flat in that skillet so everything cooks evenly. This whole stage moves super quickly!
Baking and Finishing Your Santa Fe Chicken & Rice
It’s oven time! Carefully transfer that skillet straight into the preheated 375°F oven. Bake it for about 20 minutes, or until the chicken is cooked through and hits that safe 165°F mark. Don’t forget the cheese! You want to pull the skillet out with five minutes left on the clock. Sprinkle that Monterey Jack right over the top of the chicken pieces. It melts into this gorgeous blanket while the last few minutes wrap up. It’s almost too much to wait!
When it’s done baking, serve that savory chicken mixture right over a bed of your prepared rice. Don’t you dare forget the garnish! A scattering of fresh cilantro and those creamy avocado slices you diced up makes the presentation pop. This dish is almost too pretty to eat. If you love these easy baked meals, you might also enjoy some of my easy air fryer chicken recipes for quicker cooking!
Tips for Success with Your Santa Fe Chicken & Rice
Even with a straightforward, one-pan wonder like this, a couple of little chef secrets can make all the difference between good and absolutely fantastic. My biggest tip is that skillet! You absolutely must use an oven-safe skillet—something sturdy, like cast iron. If you don’t have one, you’ll have to transfer your seared chicken and veggies to a baking dish, and frankly, that ruins the whole one-pan magic!
Also, try to keep your chicken breasts a similar thickness before you season them. If one is super thick and the other is razor thin, they cook unevenly, and you end up with dry edges and a raw center. Nobody wants that! A quick pound between plastic wrap helps level things out.
When you’re rinsing your beans and corn, don’t rinse them until they look like they’ve gone through a car wash! A light rinse is all you need to remove the extra starch. If you blast them too much, you wash away flavor and throw off the moisture needed for the rice to absorb everything perfectly while it bakes. For another great baked rice dish, you should take a look at my oven-baked chicken and rice guide!
Making Santa Fe Chicken & Rice Ahead of Time
This is such a perfect dish for meal prepping because those Southwest flavors actually get deeper overnight! You can definitely store the entire cooked skillet meal together. Just make sure you let the rice and chicken cool down completely before sealing the container, or you’ll end up with soggy issues.
When reheating, I highly recommend warming the chicken, rice, beans, and corn mixture gently on the stovetop—not the microwave! Microwaving can sometimes dry out the rice quickly. If you want the best texture, reheat the main components and *then* top with cold avocado and cilantro right before you eat. For more great make-ahead ideas, I cover tons of tips in my section on make-ahead breakfast casseroles—the storage principles are similar!
Serving Suggestions for Your Hearty Santa Fe Chicken & Rice
Since this is already such a complete meal—protein, veggies, and starch all in one pan—we don’t need a ton of heavy sides. Keep it light and cool! A super simple, crisp green salad with a lime vinaigrette cuts through the richness of the cheese beautifully. It just brightens the whole plate up.
And for the absolute perfect pairing? Something cool and tropical works wonders against the chili powder heat. You just have to try my Pink Coconut Mojito alongside this. It’s so refreshing and makes the whole dinner feel like a weekend event!
Frequently Asked Questions About Santa Fe Chicken & Rice
Can I use ground chicken instead of breasts?
Oh, absolutely! This recipe is flexible, making it one of those fantastic ground chicken recipes too. If you use ground chicken, you skip the searing step entirely. Just brown the meat in the skillet first, drain off any excess fat, and then stir in your seasonings and peppers before adding the salsa and baking. It’s a great way to change things up!
How can I make this a vegetarian dinner?
That’s an easy modification! To keep this in the running for your favorite healthy dinner recipes, just skip the chicken entirely. You can boost the veggies by adding chopped zucchini or sweet potato in with the peppers. Honestly, just increasing the black beans and corn by half a can each works wonders, and you get a delicious vegetarian skillet dinner!
What if I want this spicier?
If you need more heat, it’s simple! You have a few options. You can use a spicy salsa, of course, but I prefer adding chopped jalapeños or even a tablespoon of adobo sauce from a can of chipotles right along with your main salsa. That adds a smoky depth you just can’t get from plain cayenne powder.
Is this considered one of your simple chicken recipes?
In my book, yes! Because it all cooks in one pan and relies on pre-made rice and canned goods, I definitely consider this one of the best simple chicken recipes out there. It looks layered and complex, but it’s really just seasoning, searing, and waiting!
Nutritional Estimates for Santa Fe Chicken & Rice
I always like to give you a general idea of what’s in this dish. Since this Santa Fe Chicken & Rice is designed to be a balanced meal, here’s a quick look at the estimates per serving based on my testing:
- Calories: Around 550
- Protein: A wonderful 45g!
- Total Fat: About 18g
- Carbohydrates: Roughly 55g
Just remember, these numbers can wobble a bit depending on exactly how much oil you use or if you choose full-fat cheese versus a lighter sprinkle. For the most accurate data regarding your healthy recipes, you’ll want to plug your specific brand measurements into a reliable nutrition tracker!
Share Your Experience Making This Santa Fe Chicken & Rice
Honestly, seeing your interpretations of this dish is the best part of my job! I put my heart into creating recipes that work flawlessly in your kitchen, and I always want to hear how Ethan’s professional touch translates to your family table.
If you made this Santa Fe Chicken & Rice and loved the layers of spice and comfort, please take a moment to leave a rating down below. It really tells me which recipes to focus on next for Sena Recipes!
Did you deck it out with extra cilantro? Did you brave the spicy salsa? Snap a picture! Tag me on social media so I can see your gorgeous, colorful skillet dinners. I’m always looking to get inspired by how you all photograph your meals. You can learn more about my photography philosophies over on the About Us page!
Drop your questions, your modifications, or just a simple, “We ate this three times this month!” in the comments. Happy cooking, and I hope this becomes a reliable go-to in your rotation!
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Santa Fe Chicken & Rice
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make this one-skillet Santa Fe Chicken and Rice meal featuring seasoned chicken breasts baked with black beans, corn, salsa, and topped with cheese, avocado, and cilantro.
Ingredients
- 2 bags Success® White Rice
- 4 boneless, skinless chicken
- 4 tsp chili powder, divided
- 4 tsp cumin, divided
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 2 tbsp olive oil
- 1 cup red bell peppers, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa, mild or spicy
- 1 cup Monterey Jack cheese, shredded
- 2 avocados, sliced or diced (for garnish)
- Cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F. Prepare rice according to package directions.
- Season each chicken breast with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and sear for about 5 minutes on each side until golden brown.
- Reduce the heat to medium and add the bell peppers around the chicken in the skillet. Cook for 3 minutes until the peppers start to soften. Add black beans, corn and salsa over the chicken and peppers, spreading everything evenly in the pan.
- Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken reaches 165°F internal temperature. Sprinkle cheese on top of the chicken with 5 minutes remaining in the baking time.
- Serve the chicken with the rice. Top with avocado and cilantro.
Notes
- This dish represents a cohesive, visually striking meal balancing everyday ingredients with depth of flavor.
- The chicken and vegetable mixture reheats well for meal preparation.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 9
- Protein: 45
- Cholesterol: 110
Keywords: Santa Fe Chicken & Rice, Simple Chicken Recipes, Chicken Breast Dinner Ideas, Healthy Dinner Ideas, Quick Dinner Ideas, Shredded Chicken Recipes, Rotisserie Chicken Recipes, One-pan dinner, Southwest flavors