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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts simmered with black beans, corn, and Rotel in a smoky cumin-style broth. One-pan Tex-Mex chicken dinner topped with melted cheddar and finished with fresh cilantro and lime.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
Topping and serving
  • 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 boneless skinless chicken breasts with taco seasoning on both sides so the spice coats evenly. You should see a dry, golden-brown seasoning layer on the surface.
  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. Look for deep golden browning and a crust before removing the chicken.
Simmer the Tex-Mex skillet base
  1. Add black beans, frozen corn, diced tomatoes with green chiles (Rotel), and chicken broth to the skillet and stir to combine. Keep stirring until the mixture looks evenly speckled with beans and corn.
  2. Bring the mixture to a simmer, then nestle the chicken breasts back into the bean and corn mixture. The liquid should be gently bubbling around the chicken.
  3. Cover and cook over medium heat for 8-10 minutes until the chicken reaches 165°F. The center should no longer look pink when you check with a thermometer.
Melt cheddar and garnish
  1. Sprinkle shredded cheddar cheese over the top of the skillet in an even layer. The cheese should sit on top and start to soften immediately.
  2. Cover for 2 minutes until the cheddar is fully melted and slightly bubbly. You should see a smooth, glossy cheese layer across the surface.
  3. Garnish with fresh cilantro, sour cream, avocado, and lime wedges. Finish with bright lime over the top just before serving.

Notes

Pro tip: after searing, scrape up any browned bits from the cast iron before adding the broth for extra smoky flavor. Store leftovers in an airtight container in the refrigerator up to 3 days. Freezing is not recommended due to cheese texture changes, but you can reheat gently in a skillet with a splash of broth to loosen the sauce. For a lower-fat option, use reduced-fat cheddar or half the amount of cheese and add extra lime and cilantro for brightness.