I Need a Recipe

Weeknight • Chicken

Hearty Mexican-Inspired Chicken and Bean Skillet

This flavorful skillet brings together tender chicken, black beans, corn, and zesty spices for a quick and satisfying dinner.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Hearty Mexican-Inspired Chicken and Bean Skillet

Craving a vibrant, comforting meal without a mountain of dirty dishes? Look no further! This Mexican-inspired chicken and bean skillet is packed with bold flavors, lean protein, and wholesome ingredients. It’s a versatile, one-pan wonder that's perfect for a busy weeknight and tastes amazing served in so many ways!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 cup frozen corn
  • 1 cup chicken broth
  • 1 ½ tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • ¼ cup chopped fresh cilantro (optional, for garnish)
  • Lime wedges, for serving (optional)
  • Optional toppings: shredded cheese, sour cream/Greek yogurt, avocado

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken to a plate and set aside.

  2. Step 2

    Add chopped onion and red bell pepper to the same skillet. Cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and oregano. Cook for 1 minute more, until fragrant.

  3. Step 3

    Stir in rinsed and drained black beans, diced tomatoes (with juice), frozen corn, and chicken broth. Bring to a simmer. Return the cooked chicken to the skillet.

  4. Step 4

    Reduce heat to medium-low, cover, and let simmer for 10-12 minutes, or until chicken is cooked through and flavors have melded. Remove lid and cook for another 2-3 minutes if you prefer a slightly thicker sauce.

  5. Step 5

    Season with salt and black pepper to taste. Stir in fresh cilantro if using. Serve hot with lime wedges and your favorite toppings.

Tips

  • This skillet is delicious served over rice, with warm tortillas for tacos, or even over a bed of greens for a salad.
  • For extra heat, add a diced jalapeño with the bell pepper, or a pinch of cayenne pepper with the other spices.
  • If you don't have fresh cilantro, a sprinkle of fresh parsley works well for a pop of freshness.

More recipes you'll love

One-Pan Chicken and Rice Pilaf
Weeknight•50 min
One-Pan Chicken and Rice Pilaf

A deeply flavorful, comforting chicken and rice dish that cooks entirely in one pan, making cleanup a breeze.