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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. Melted cheddar goes on top right at the end for a bubbly, pour-over finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
Tex-Mex 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
Cheddar topping and serving
  • 1 cup shredded cheddar cheese
  • 0.25 cup Fresh cilantro for serving
  • 0.25 cup sour cream for serving
  • 0.5 avocado for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Rub the boneless skinless chicken breasts with taco seasoning on both sides. Make sure both sides are evenly coated so the flavor sets up as it browns.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Remove the chicken to a plate when it’s browned and cooked through the outside.
Simmer the Tex-Mex skillet
  1. Add the black beans, frozen corn, diced tomatoes with green chiles (Rotel), and chicken broth to the skillet and stir. Bring to a simmer and scrape up any browned bits for a smoky, savory base.
  2. Nestle the chicken breasts back into the bean and corn mixture, then cover and cook over medium heat for 8-10 minutes until the chicken reaches 165°F. Look for steady bubbling around the edges while the chicken finishes cooking.
Melt cheddar and serve
  1. Sprinkle the shredded cheddar cheese over the top of the skillet, then cover for 2 minutes until melted. You should see the cheese soften and spread into a glossy layer.
  2. Garnish with Fresh cilantro, sour cream, avocado, and lime wedges. Finish with lime just before serving for bright flavor.

Notes

For juiciest results, let the chicken rest on a plate for 3 minutes after searing before returning it to the skillet, so the juices redistribute. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the cheddar and toppings can separate after thawing. For a lighter swap, use reduced-fat cheddar or a dairy-free alternative while keeping the same simmering method.