Easy Santa Fe Chicken Recipe

4.5 8 11
Easy Santa Fe Chicken Recipe
Easy Santa Fe Chicken Recipe photo by Taste of Home
Publisher Photo

Easy Santa Fe Chicken Recipe

Read Reviews
4.5 8 11
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon butter or margarine
  • 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 (about 1 pound)
  • 3/4 cup shredded cheddar cheese
  • Chopped fresh cilantro or parsley, optional

Directions

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. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. 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 each: 339 calories, 10g fat (7g saturated fat), 46mg cholesterol, 744mg sodium, 43g carbohydrate (5g sugars, 3g fiber), 15g protein.

  • 1 large onion, chopped
  • 1 tablespoon butter or margarine
  • 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 (about 1 pound)
  • 3/4 cup shredded cheddar cheese
  • Chopped fresh cilantro or parsley, optional
  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. Turn chicken; cook 10-15 minutes longer or until meat juices run clear. 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

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Reviews forEasy Santa Fe Chicken

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hondapcgirl1 User ID: 866386 276791
Reviewed Oct. 26, 2017

"Really 3.5 stars - Fairly easy. Mild flavor, but could spice it up with different salsa. Kids enjoyed"

MY REVIEW
equested User ID: 2101308 262034
Reviewed Mar. 4, 2017

"This is easy, not expensive, and delicious. Mine was a little salty the first time I made it and I think it was because the broth was a bit salty, otherwise, perfect!"

MY REVIEW
Lowcalmama User ID: 7448511 219344
Reviewed Jan. 31, 2015

"Love it"

MY REVIEW
Reg7 User ID: 2944 23537
Reviewed Oct. 31, 2013

"This is my families favorite dinner."

MY REVIEW
alisone User ID: 6304815 16997
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."

MY REVIEW
Sylvester90 User ID: 5984649 21942
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!"

MY REVIEW
DCR User ID: 684994 52035
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."

MY REVIEW
5hungrykids User ID: 1062637 27271
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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