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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts and a smoky cumin-style broth simmered with black beans, corn, and Rotel. Finish with cheddar melted over the top for a one-pan Tex-Mex chicken dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Santa Fe chicken skillet
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel), undrained
  • 0.5 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1 fresh cilantro for serving
  • 1 sour cream for serving
  • 1 avocado for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Rub chicken breasts with taco seasoning on both sides.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken for 4-5 minutes per side until golden; remove to a plate.
Simmer the Tex-Mex mixture
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, then stir and bring to a simmer.
  2. Nestle chicken breasts into the bean and corn mixture, cover, and cook over medium heat for 8-10 minutes until chicken reaches 165°F.
Melt cheese and garnish
  1. Sprinkle shredded cheddar cheese over the top, then cover for 2 minutes until melted.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges before serving.

Notes

Pro tip: after searing, scrape any browned bits from the bottom of the skillet when you add the beans and tomatoes—this builds a deeper smoky broth. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended due to texture changes in the chicken and toppings. For a lighter option, use reduced-fat cheddar and skip the sour cream or swap in plain Greek yogurt.