Go Back

Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered in a smoky cumin broth and layered with black beans, corn, and Rotel. Cheddar melts over the top, making a vibrant one-pan Tex-Mex dinner that's ready for weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
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 vegetables and sauce
  • 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
  • Fresh cilantro for serving
  • sour cream for serving
  • avocado for serving
  • 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. Pat so the seasoning adheres evenly.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Remove to a plate once browned.
Simmer and finish
  1. Add black beans, corn, Rotel, and chicken broth to the skillet and stir to combine, then bring to a simmer. Keep stirring to lift browned bits from the bottom.
  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. Check the thickest part for doneness.
  3. Sprinkle shredded cheddar cheese over the top and cover for 2 minutes until melted. Let the skillet heat the cheese without fully drying the surface.
Serve
  1. Garnish with cilantro, sour cream, avocado, and lime wedges. Serve immediately while the cheese is still warm.

Notes

Pro tip: drain and rinse the black beans so the skillet stays thick and not watery. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because cheddar and tomatoes can change texture after thawing. For a lighter option, use reduced-fat cheddar and skip or reduce the sour cream topping.