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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered in a smoky cumin-style Tex-Mex skillet with black beans, corn, and Rotel. Cheddar is sprinkled on top and melted in the final covered step for a hearty, one-pan 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
Skillet mixture
  • 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
Serving
  • 1 Fresh cilantro
  • 1 sour cream
  • 1 avocado
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For best browning, pat the chicken dry before seasoning and keep the skillet at steady medium-high heat during searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the cheddar and tomatoes can change texture after thawing. For a lower-sodium option, use a reduced-sodium taco seasoning and reduced-sodium chicken broth.