Easy Santa Fe Chicken Recipe
Easy Santa Fe Chicken Recipe photo by Taste of Home

Easy Santa Fe Chicken Recipe

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"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner."
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings


  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1-1/4 cups chicken broth
  • 1 cup salsa
  • 1 cup uncooked long grain rice
  • 1/8 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup shredded cheddar cheese
  • Chopped fresh cilantro, optional

Nutritional Facts

1 serving (1 each) equals 339 calories, 10 g fat (7 g saturated fat), 46 mg cholesterol, 744 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.


  1. In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes.
  2. Turn chicken; cook 10-15 minutes longer or until a meat thermometer reaches 170°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.
Originally published as Santa Fe Chicken in Quick Cooking March/April 1998, p55

Nutritional Facts

1 serving (1 each) equals 339 calories, 10 g fat (7 g saturated fat), 46 mg cholesterol, 744 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

This recipe pairs well with a sweet white wine.

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Reviewed Oct. 31, 2013

This is my families favorite dinner.

Reviewed Feb. 27, 2012

I have made this many times and everyone in the family likes it. Yummy and good for you! I make with brown rice and have to cook the rice a little before I put in the skillet so it softens up better.

Reviewed Dec. 7, 2011

This is a flavourful, easy recipe. I omitted the onions to speed it up a little more. I also used 10 minute rice. I've found that I usually have to add about a half cup of water halfway through the cooking time, but the chicken comes out really nice and juicy. Thanks for the amazing recipe!

Reviewed Oct. 19, 2009

Had this recipe several times. Makes a great meal for pot luck's at the office. Never had to bring home any leftovers.

Reviewed Sep. 23, 2008

This was just okay. I liked how fast this was put together and probably would have enjoyed the taste but some of the rice was hard still after 25 minutes. If I were to make it again, I might add more broth and cook a little longer so the rice cooks up. The chicken was nice and juicy, though.

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