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Santa Fe Chicken Skillet

Santa Fe chicken skillet with golden seared breasts, black beans, corn, and tomatoes simmered in a smoky cumin-style broth, finished with melted cheddar poured over the top. One-pan Tex-Mex chicken skillet that’s quick enough for a weeknight and hearty in every bite.
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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 components
  • 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
  • Fresh cilantro
  • sour cream
  • avocado
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Rub boneless skinless chicken breasts with taco seasoning on both sides.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken breasts for 4-5 minutes per side until golden; remove to a plate.
Simmer the Tex-Mex skillet base
  1. Add black beans, frozen corn, diced tomatoes with green chiles (Rotel), and chicken broth to the skillet; stir to combine and bring to a simmer.
  2. Nestle chicken breasts into the bean and corn mixture; cover and cook over medium heat for 8-10 minutes until chicken reaches 165°F.
Melt the cheddar and serve
  1. Sprinkle shredded cheddar cheese over the top of the skillet and cover for 2 minutes until melted.
  2. Garnish with Fresh cilantro, sour cream, avocado, and lime wedges.

Notes

For the best sear, pat the chicken breasts dry before seasoning and avoid moving them for the first 4-5 minutes per side. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until warmed through (add a splash of chicken broth if the skillet seems dry). Freezing is not recommended because the chicken and cheese texture can soften after thawing. For a lighter option, use reduced-fat cheddar and swap sour cream for Greek yogurt.