Southwest Chicken and Black Beans
This easy chicken and black beans recipe is a bold, flavor-packed one-pan dinner made with tender spiced chicken breasts and a saucy black bean mixture simmered with garlic, cumin, and oregano. Ready in 30 minutes, this chicken skillet is perfect for busy weeknights and makes a protein- and fiber-rich meal the whole family will love.
Equipment
Ingredients
Chicken
- 1 tablespoon olive oil
- 1.25- 1.5 lbs. chicken cutlets or chicken breasts halved lengthwise
- ¼ teaspoon salt
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano preferably Mexican
- Freshly cracked black pepper
Black Bean Sauce
- 2 tablespoons olive oil
- 1 medium yellow or white onion minced
- 2 cloves garlic minced or pressed
- 1 15-oz can black beans undrained
- ¾ cup low sodium Chicken broth
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano preferably Mexican
- ¼ teaspoon Salt
- 1 Pinch - ¼ teaspoon ground red pepper to taste
- 1 small lime juiced
To Serve (Optional but Recommended)
- Hot steamed white rice
- Shredded Mexican cheese
- Sour cream
- Lime wedges
- Salsa or pico de gallo
- Warm tortillas or tortilla chips
Instructions
- Heat a large 12-inch skillet over medium heat. Add 1 tablespoon olive oil and heat until shimmering.
- Season the chicken with salt, cumin, oregano, and black pepper. Add to the pan and cook 8–9 minutes, flipping halfway through, until the internal temperature reaches 165°F. Remove from the pan.
- Return the skillet to medium heat. Add the remaining olive oil. Sauté the onion for 3–4 minutes, stirring and scraping up any browned bits from the bottom of the pan.
- Stir in the garlic and cook for 1–2 minutes, stirring continuously, until fragrant.
- Add the black beans, chicken broth, cumin, oregano, salt, and red pepper. Stir well and bring to a simmer.
- Reduce the heat to medium-low and simmer for 7–8 minutes, stirring occasionally, until the sauce has thickened but is still saucy. If the beans begin to stick or reduce too quickly, lower the heat to low.
- Nestle the chicken back into the pan. Squeeze fresh lime juice over the dish and heat for 1–2 minutes, or until the chicken is warmed through.
- Serve over hot rice in bowls and top with your favorite toppings.
Notes
Storage Directions
- Storage — Store leftovers in an airtight container in the refrigerator for 4–5 days. This dish reheats beautifully for lunch the next day.
- Freezing — Freeze in a freezer-safe container for up to 2 months. Thaw completely in the fridge before reheating.
- Reheating — Reheat covered on medium heat on the stove top or in 45-second intervals in the microwave until warmed through.
Substitutions & Variations
- Boneless skinless chicken thighs work well in place of chicken breasts.
- Rotisserie chicken can be stirred into the simmered black bean sauce for a shortcut version.
- Pinto beans can substitute for black beans if preferred.
Nutrition
Serving: 1/4 of the recipe without rice or toppingsCalories: 380kcalCarbohydrates: 20gProtein: 44gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 147mgSodium: 732mgFiber: 8gSugar: 2g
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