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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered in a smoky cumin-forward Tex-Mex broth, then topped with melted cheddar. One-pan black beans, corn, and Rotel come together for a weeknight Mexican skillet chicken dinner with vibrant color.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
Skillet filling
  • 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
Cheese and serving
  • 1 cup shredded cheddar cheese
  • 0.25 fresh cilantro for serving
  • 0.25 sour cream for serving
  • 0.25 avocado for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning on both sides. Make sure each side is evenly coated for consistent flavor.
  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. The surface should develop browned edges.
Simmer the Tex-Mex base
  1. Add black beans, frozen corn, diced tomatoes with green chiles (Rotel) and chicken broth to the skillet, then stir to combine and bring to a simmer. Look for steady bubbling around the edges.
  2. Nestle the chicken breasts back into the bean and corn mixture, cover, and cook over medium heat for 8-10 minutes until the chicken reaches 165°F. The juices should run clear when pierced.
Melt cheddar and serve
  1. Sprinkle shredded cheddar cheese over the top of the skillet, then cover and cook for 2 minutes until melted. Watch for the cheese to fully soften and lightly melt into the filling.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges before serving. Finish with a lime squeeze for bright flavor.

Notes

Pro tip: keep the skillet covered during the 8-10 minute chicken cook so the breasts stay juicy and cook evenly through. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the chicken and cheese texture can change. For a lighter option, use reduced-fat cheddar while keeping the same cooking steps.