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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered in a smoky cumin broth, then topped with melted cheddar. This easy one-pan Tex-Mex chicken skillet combines black beans, corn, and Rotel for a weeknight-ready 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: 520
Ingredients Equipment Method Notes

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
  • 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
  1. Rub the chicken breasts with taco seasoning on both sides. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Sear the chicken in the skillet for 4-5 minutes per side until golden, then remove. Transfer to a plate while you prepare the skillet mixture.
Simmer the bean and corn mixture
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, then stir to combine. Bring to a simmer over medium heat.
Cook until the chicken is done
  1. Nestle the chicken breasts into the bean and corn mixture and cover the skillet. Cook over medium heat for 8-10 minutes until chicken reaches 165°F.
Melt cheddar and garnish
  1. Sprinkle cheddar cheese over the top of the skillet. Cover for 2 minutes until melted.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges. Serve hot directly from the skillet.

Notes

For the best sear, dry the chicken breasts well before seasoning, and don’t move them during the first 4-5 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended because the cheddar and chicken can change texture when thawed. For a lower-sodium option, use reduced-sodium taco seasoning and chicken broth, and choose a reduced-sodium Rotel if available.