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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 with black beans, corn, and tomatoes. Cheddar melts over the top right before serving for an easy one-pan 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
  • 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
  • 1 Fresh cilantro
  • 1 sour cream
  • 1 avocado
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Rub the chicken breasts with taco seasoning on both sides, making sure the surfaces are evenly coated. You want full coverage so the seasoning browns when it hits the pan.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chicken for 4-5 minutes per side until golden, then remove to a plate.
Simmer the Tex-Mex base
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, then stir to combine. Bring the mixture to a simmer so the tomatoes loosen and the broth turns smoky and fragrant.
  2. Nestle the chicken breasts into the bean and corn mixture and cover the skillet. Cook over medium heat for 8-10 minutes, until the chicken reaches 165°F.
Melt and serve
  1. Sprinkle shredded cheddar cheese evenly over the top of the skillet. Cover for 2 minutes until the cheese melts and looks glossy.
  2. Garnish with fresh cilantro, sour cream, avocado, and lime wedges. Finish with lime wedges for bright acidity right before eating.

Notes

For best searing, pat the chicken dry before seasoning and keep the heat at medium-high so you get deep golden color before simmering. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop until warmed through (add a splash of broth if thick). Freezing is not recommended because chicken texture can change after thawing, but you can refrigerate and reheat instead. For a lower-fat option, use reduced-fat cheddar or a smaller amount of cheese.