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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts and a smoky cumin broth-style Tex-Mex skillet. Black beans, corn, and Rotel simmer together, then melted cheddar is poured over the top for a gooey finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 2 tbsp taco seasoning Use enough to coat both sides evenly.
  • 2 tbsp olive oil For searing the chicken.
Skillet filling
  • 1 can (15 oz) black beans Drain and rinse before adding.
  • 1 cup frozen corn Add directly from frozen.
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel) Undrained.
  • 1 /2 cup chicken broth Add to create a smoky simmering sauce.
Cheese and serving
  • 1 cup shredded cheddar cheese Sprinkle over the top and melt under cover.
  • 1 fresh cilantro For garnish.
  • 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 chicken breasts with taco seasoning on both sides, coating evenly so the surface browns well. Set aside while you heat the skillet.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear chicken for 4-5 minutes per side until golden, then remove to a plate.
Simmer the Tex-Mex skillet mixture
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, then stir to combine. Bring the mixture to a simmer over medium-high heat.
  2. Nestle the chicken breasts into the bean and corn mixture, then cover the skillet. Cook over medium heat for 8-10 minutes until the chicken reaches 165°F.
Melt cheddar and finish
  1. Sprinkle shredded cheddar cheese over the top in an even layer. Cover for 2 minutes until melted.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges right before serving. Serve hot from the skillet.

Notes

Pro tip: pat the chicken dry and let it sear undisturbed to get a deeper golden crust before it simmers. Refrigerate leftovers in an airtight container up to 3-4 days; reheat covered in a skillet or microwave until warmed through. Freezing is not recommended because the cheddar and chicken texture can change after thawing. For a dairy-light swap, use reduced-fat cheddar or a smaller amount of cheese while keeping the garnish.