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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts and a smoky cumin-style Tex-Mex skillet simmered with black beans, corn, and Rotel. Cheddar melts on top for a saucy, one-pan dinner that cooks fast and tastes bold.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Santa Fe chicken skillet ingredients
  • 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 the chicken
  1. Rub boneless skinless chicken breasts with taco seasoning on both sides until evenly coated. Set aside while you heat the skillet.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then sear the chicken for 4-5 minutes per side until golden. Remove to a plate.
Simmer the skillet sauce
  1. Add black beans, frozen corn, diced tomatoes with green chiles (Rotel), and chicken broth to the skillet and stir to combine. Bring to a simmer, then keep it bubbling gently.
  2. Nestle the chicken breasts into the bean and corn mixture, cover, and cook over medium heat for 8-10 minutes. Cook until the chicken reaches 165°F.
Melt and serve
  1. Sprinkle shredded cheddar cheese over the top evenly, then cover for 2 minutes until melted. Let the skillet rest briefly off heat so the cheese sets.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges, then serve hot. Finish with extra lime to brighten the smoky broth.

Notes

Pro tip: for the best sear, pat the chicken breasts dry before seasoning and don’t move them during the first 4-5 minutes per side. Refrigerate leftovers in a sealed container up to 3-4 days; reheat in the skillet until hot and the sauce is bubbling. Freezing: yes—freeze chicken and sauce (without fresh toppings) up to 2 months, then thaw and reheat; add fresh cilantro/sour cream/avocado/lime after. For a lower-fat option, swap in reduced-fat cheddar and use light sour cream.