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A pan of freshly made Santa Fe baked chicken, ready for dinner.

Santa Fe Baked Chicken Recipe

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Our Santa Fe baked chicken recipe is easy to make, done in one dish and prepped in 15 minutes! It's the perfect weeknight dinner recipe.
Course dinner
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 servings
Calories 245
Author Cheryl Najafi


  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 4 tsp taco seasoning
  • 1 15 oz can black beans drained and rinsed
  • 2 cups corn kernels fresh, frozen or canned
  • 1 1/2 cups salsa fresh, drained of excess liquid
  • 1/4 cup cilantro chopped, plus extra for garnish
  • 1 cup Mexican cheese blend shredded
  • 1 4 oz can green chilies chopped, (mild, medium or hot)
  • sour cream dollop for serving


  • Preheat oven to 375 degrees and spray a 9" x 13" casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning.
  • Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil.
  • Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese—approximately 5 minutes.
  • Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side. Enjoy!


Calories: 245kcal | Carbohydrates: 21g | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 917mg | Potassium: 264mg | Fiber: 5g | Sugar: 4g