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Santa Fe Chicken Skillet

Santa Fe chicken skillet with one-pan seared chicken breasts simmered in a smoky cumin broth with black beans, corn, and tomatoes, then finished with melted cheddar. This easy Tex-Mex chicken skillet is ideal for weeknight chicken and delivers bold Southwest flavor in about 30 minutes.
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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
  

Santa Fe chicken 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
  • 1 fresh cilantro, sour cream, avocado, and 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 so every surface is coated.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken for 4-5 minutes per side until golden; remove to a plate.
Simmer the bean and corn mixture
  1. Add black beans, corn, Rotel, and chicken broth to the skillet, stir, and bring to a simmer over medium heat.
Finish cooking in the skillet
  1. Nestle the seared chicken breasts into the bean and corn mixture, cover, and cook over medium heat for 8-10 minutes until chicken reaches 165°F.
  2. Sprinkle shredded cheddar cheese over the top, cover, and cook for 2 minutes until melted.
Garnish and serve
  1. Garnish with fresh cilantro, sour cream, avocado, and lime wedges before serving.

Notes

For the best sear and skillet texture, dry the chicken slightly before seasoning, and avoid moving the breasts while they cook. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat in a skillet over medium until warmed through. Freezing is not recommended for the best texture of the chicken and cheese. For a lighter option, use reduced-fat cheddar and substitute Greek yogurt for sour cream.