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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared chicken breasts and a smoky cumin-style Tex-Mex broth. One-pan cooking with black beans, corn, diced tomatoes with green chiles, and cheddar melted on top.
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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: 520
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 for serving
  • 1 sour cream for serving
  • 1 avocado for serving
  • 1 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.
  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, then remove.
Simmer the Tex-Mex mixture and finish cooking
  1. Add black beans, corn, Rotel, and chicken broth to the skillet; stir and bring to a simmer.
  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 cheddar and serve
  1. Sprinkle shredded cheddar cheese over the top and cover for 2 minutes until melted.
  2. Garnish with cilantro, sour cream, avocado, and lime wedges.

Notes

For best browning, pat the chicken dry before seasoning and don’t move it while searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet until hot. Freezing is not recommended because cheddar and tomatoes can change texture. For a lighter option, use reduced-fat cheddar or swap with a dairy-free shredded melt.