Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered in a smoky cumin broth with black beans, corn, and Rotel, then finished with melted cheddar on top. One-pan Tex-Mex chicken skillet delivers a vibrant, melty, spoonable dinner for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: Tex-Mex

Calories: 640

Ingredients Equipment Method Notes

Ingredients

Santa Fe chicken skillet

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

Equipment

1 Cast iron skillet

Method

Season and sear the chicken

Rub the chicken breasts with taco seasoning on both sides.
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 the chicken.

Simmer the Tex-Mex base

Add black beans, corn, Rotel, and chicken broth to the skillet, stir, and bring to a simmer.
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 and finish

Sprinkle shredded cheddar cheese over the top, cover, and let it melt for 2 minutes.
Garnish with cilantro, sour cream, avocado, and lime wedges before serving.

Notes

Pro tip: Keep the skillet covered during the 8-10 minute cook so the chicken stays juicy and the beans heat through evenly. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a skillet. Freezing is not recommended for best texture of chicken and cheese. For a lighter option, use reduced-fat cheddar and skip some sour cream.