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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts and a smoky cumin-style broth simmered with black beans, corn, and Rotel for a one-pan Tex-Mex dinner. Cheddar gets poured over the top at the end and melts into the vibrant Southwest filling.
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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: 650
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
  • 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 so each piece is evenly coated and not patchy.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 4-5 minutes per side until golden, and remove to a plate.
Simmer the Tex-Mex skillet
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, stir to combine, and bring everything to a simmer until bubbling.
  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.
Melt and serve
  1. Sprinkle cheddar cheese over the top, cover, and cook for 2 minutes until the cheese is fully melted and glossy.
  2. Garnish with cilantro, sour cream, avocado, and lime wedges right before serving for bright, fresh contrast.

Notes

Pro tip: Make sure the skillet is truly at a medium-high temperature before searing so the chicken develops a deep golden crust. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently in a skillet or microwave until hot throughout. Freezing is not recommended because the melted cheddar and vegetables can lose texture. For a lighter option, use reduced-fat cheddar and serve with a lighter drizzle of sour cream.