Santa Fe Chicken
This Santa Fe chicken recipe is juicy, tender, and has a perfect kick of spice. It's rich and flavorful, and only takes 25 minutes to make.
Ingredients
- 2 tablespoons olive oil divided
- 4 small chicken breasts boneless and skinless
- 1 teaspoon cumin
- 1/2 teaspoon EACH chili powder garlic powder. salt, black pepper
- 1/2 cup onion chopped
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1 10-ounce can Ro-tel (tomatoes with green chilies), drained
- 1/4 cup heavy cream
- 1/3 cup chicken broth
- 2 ounces cream cheese
- 1 cup shredded cheddar cheese divided
- Cilantro green onions, and pickled jalapeños (optional garnishes)
Instructions
- Combine the cumin, chili powder, garlic powder, salt, and pepper in a small bowl, then set aside.
- Heat a large skillet over medium heat, then add 1 tablespoon of olive oil.
- Sprinkle the spice mixture on both sides of the chicken.
- Sear the chicken in the skillet for 2-3 minutes per side until nicely browned, then remove and set aside.
- Add the remaining olive oil to the skillet, then add the onion, garlic, and bell peppers. Sauté for 4-5 minutes until softened.
- Add the Ro-tel, heavy cream, chicken broth, and cream cheese, and reduce the heat to medium-low. Stir until the cream cheese melts entirely.
- Add 1/2 cup of the shredded cheese to the sauce and stir until the cheese is melted.
- Put the chicken back in the skillet, and cover with the remaining cheese.
- Place a lid on the skillet and simmer over low heat for 6-8 minutes, or until the chicken reaches an internal temperature of 165F.
Notes
- Store in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
- Reheat in a 350F oven for 10 minutes.
Nutrition
Serving: 1 chicken breast + 1/4 cup sauceCalories: 417kcalCarbohydrates: 7.9gProtein: 34.5gFat: 27.5gCholesterol: 134.8mgSodium: 957.5mgFiber: 1.2gSugar: 2.2g
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