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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken and a smoky cumin-leaning Tex-Mex broth, simmered with black beans, corn, and Rotel. Cheddar melts on top for a saucy one-pan weeknight chicken 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skillet base
  • 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
  • 1 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
Serving
  • 1 Fresh cilantro
  • 1 sour cream
  • 1 avocado
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Rub the chicken breasts with taco seasoning on both sides. Pat to help the seasoning cling.
  2. Heat the 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.
Simmer the Tex-Mex mixture
  1. Add the black beans, corn, Rotel, and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer.
  2. Nestle the seared chicken breasts into the bean and corn mixture, cover, and cook over medium heat for 8-10 minutes until the chicken reaches 165°F. Keep it covered to retain moisture.
Melt and garnish
  1. Sprinkle the cheddar cheese over the top, then cover for 2 minutes until melted. Let it settle into the skillet for a thicker, cheesy finish.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges. Serve hot with lime for brightness.

Notes

Pro tip: After searing, keep the skillet covered while the chicken finishes—this helps the chicken stay juicy and lets the sauce thicken slightly. Refrigerate leftovers in an airtight container up to 3-4 days; reheat until hot throughout. Freezing is not recommended for the best texture of cheddar and chicken. For a lighter option, swap part-skim or reduced-fat cheddar while keeping the same cooking method and times.