Santa Fe Chicken (One-Skillet Tex-Mex Classic)
Juicy skillet chicken simmered with Rotel tomatoes, peppers, corn, and black beans, finished creamy and cheesy. A fast Tex-Mex crowd-pleaser.
Ingredients
- 1.5-2 lb boneless skinless chicken (breasts or thighs)
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1-2 medium bell peppers, sliced
- 2 cloves garlic, minced
- 10 oz Rotel tomatoes with green chiles (mild or hot)
- 0.5 cup low-sodium chicken broth
- 1 cup corn (frozen or canned, drained)
- 1 cup black beans, rinsed and drained
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.25 cup sour cream or Greek yogurt (stir in off heat)
- 1 cup shredded pepper jack or cheddar
- to taste kosher salt and black pepper
- cilantro and lime wedges, for serving
Instructions
- Season chicken with salt, pepper, chili powder, and cumin. Sear in hot oil 3–4 min per side until golden; transfer to plate.
- Sauté onion and bell peppers 4–5 min until softened; add garlic for 30 seconds.
- Add Rotel, broth, corn, black beans, smoked paprika, and oregano; bring to a simmer.
- Return chicken to skillet and simmer 5–7 min until cooked through (165°F/74°C).
- Off heat, stir in sour cream or yogurt. Sprinkle cheese; cover 1–2 min to melt.
- Garnish with cilantro and lime; serve over rice, in bowls, or in tortillas.
Notes
Use hot Rotel and jalapeño for extra spice. Dairy-free: skip sour cream/cheese and finish with avocado. Rotisserie chicken shortcut: fold in at the simmer step and heat through.