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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared breasts simmered in a smoky cumin broth with black beans, corn, and tomatoes. One-pan Tex-Mex chicken skillet topped with melted cheddar and finished with fresh cilantro, lime, sour cream, and avocado.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and skillet
  • 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
  • 0.5 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
  1. Rub the chicken breasts with taco seasoning on both sides.
  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.
Simmer the Tex-Mex mixture
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, then 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 and serve
  1. Sprinkle the cheddar cheese over the top, cover, and let it melt for 2 minutes.
  2. Garnish with cilantro, sour cream, avocado, and lime wedges.

Notes

Pro tip: make sure the chicken is fully nested in the bubbling bean-corn mixture before covering so it stays juicy while finishing to 165°F. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a skillet until hot. Freezing isn’t recommended because the cheddar and chicken texture can change. Dietary swap: use reduced-fat or dairy-free shredded cheese to lower calories while keeping the melt.