Sauteed Potatoes Chicken Santa Fe
Bring bold flavors to your table with this vibrant and hearty recipe for Sautéed Potatoes Chicken Santa Fe! Tender, golden-brown chicken breasts are perfectly seasoned with a warm blend of cumin, chili powder, paprika, and garlic powder, then nestled alongside crispy sautéed potatoes, sweet corn, and a colorful medley of bell peppers and red onion. Finished with gooey Monterey Jack cheese, a sprinkle of fresh cilantro, and a squeeze of zesty lime, this one-skillet dish is as comforting as it is flavorful. Ready in just 40 minutes, it’s the perfect dinner solution for busy weeknights or casual gatherings. Bursting with southwestern-inspired goodness, this recipe is sure to become a family favorite!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 small, diced red onion
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 0.25 cup, chopped fresh cilantro
- 1 large, cut into wedges lime
Directions
Step 1
Wash the potatoes thoroughly and cut them into bite-sized cubes (about 1/2-inch pieces). Do not peel the potatoes unless desired.
Step 2
Pat the chicken breasts dry and season both sides with half of the cumin, chili powder, garlic powder, paprika, salt, and black pepper.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for about 4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
Step 4
Add the remaining tablespoon of olive oil and butter to the skillet. Once melted, add the potato cubes. Season the potatoes with a pinch of salt and black pepper, and sauté over medium heat, stirring occasionally, for about 10-12 minutes or until golden brown and crispy on the outside.
Step 5
While the potatoes are cooking, dice the red bell pepper, green bell pepper, and red onion.
Step 6
Once the potatoes are golden, push them to one side of the skillet. Add the diced vegetables (bell peppers and onion) and corn kernels to the empty side of the skillet and sauté for about 4-5 minutes, or until softened and fragrant.
Step 7
Return the chicken breasts to the skillet, nestling them among the potatoes and vegetables. Sprinkle the vegetables and potatoes with the remaining cumin and chili powder. Cover the skillet and reduce the heat to low. Let everything cook for an additional 5-7 minutes, ensuring the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Step 8
Sprinkle the shredded Monterey Jack cheese over the skillet. Cover again and let the cheese melt for 1-2 minutes.
Step 9
Remove the skillet from the heat and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for a zesty finish.
Nutrition Facts
| Serving size | (1918.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2589.5 |
| Total Fat 113.8g | 0% |
| Saturated Fat 43.5g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 461.6mg | 0% |
| Sodium 3703.1mg | 0% |
| Total Carbohydrate 236.3g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 35.5g | |
| Protein 168.5g | 0% |
| Vitamin D 32.0IU | 0% |
| Calcium 1069.3mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 6349.1mg | 0% |
Source of Calories