This black bean chicken skillet is a Southwestern-inspired one-pan meal of tender chicken, black beans, sweet corn, peppers and tomatoes, finished with fresh lime. It is hearty enough to serve over rice or spoon into warm tortillas, and the beans and vegetables simmer with the chicken in a lightly spiced sauce.
Ingredients
- 1½ lb boneless, skinless chicken thighs or breasts (680 g), cut into 1-inch (2.5 cm) pieces
- 1 tsp fine salt (5 g), divided
- ½ tsp freshly ground black pepper (1 g)
- 1 tbsp neutral oil, such as avocado or canola oil (15 ml)
- 1 medium yellow onion (about 150 g), diced
- 1 medium red bell pepper (about 150 g), diced
- 3 garlic cloves (about 9 g), finely chopped
- 1 tbsp chili powder (8 g)
- 1 tsp ground cumin (2 g)
- ½ tsp smoked paprika (1 g)
- 1 can diced tomatoes, preferably no-salt-added, 14.5 oz (411 g), with juices
- 2 cans black beans, 15 oz (425 g) each, drained and rinsed
- 1 cup corn kernels, fresh or frozen (150 g; thaw frozen corn)
- ½ cup low-sodium chicken broth (120 ml)
- 1 lime, juiced (about 2 tbsp or 30 ml), plus wedges for serving
- ¼ cup chopped fresh cilantro (10 g), plus extra for serving
- ½ cup shredded Monterey Jack or cheddar cheese, optional (55 g)
Instructions
- Prepare the ingredients. Cut the chicken into similarly sized pieces so they cook at roughly the same rate. Dice the onion and pepper, chop the garlic, drain and rinse the beans, and measure the spices. Pat the chicken dry with paper towels, then season it with about half the salt and all the black pepper. Organizing everything before heating the pan makes the short cooking stages easier to manage.
- Brown the chicken. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in one layer; if the pan is crowded, brown it in two batches. Cook for about 7 minutes, turning the pieces once or twice. They should develop some golden edges but do not need to be cooked through yet. Transfer the chicken to a clean plate. Keep any juices on the plate to add back to the skillet.
- Soften the vegetables. Reduce the heat to medium and add the onion and bell pepper to the same pan. Stir, scraping up browned bits from the bottom, and cook for about 5 minutes, until the onion is beginning to turn translucent and the pepper has softened slightly. If the pan looks dry or the vegetables start sticking, add a tablespoon of water rather than more oil.
- Bloom the seasonings. Stir in the garlic, chili powder, cumin, smoked paprika and remaining salt. Cook for about 30 seconds, stirring constantly, just until the garlic smells fragrant. Do not let the garlic scorch; if it darkens quickly, move straight to the next step.
- Simmer everything together. Pour in the tomatoes with their juices and the broth, then stir in the black beans and corn. Return the chicken and any plate juices to the skillet. Bring the mixture to a gentle simmer, reduce the heat to medium-low, and cook uncovered for about 12 minutes, stirring occasionally. Check the thickest chicken pieces with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If any pieces have not reached that temperature, continue simmering and check again after a few minutes. The sauce should be bubbling gently, not boiling hard.
- Finish and taste. Take the skillet off the heat once the chicken is safely cooked. Stir in the lime juice and cilantro. Taste the sauce and adjust with a little more salt, pepper or lime if needed. Scatter cheese over the top, if using, and let it melt from the heat of the skillet for a minute or two. Serve with extra cilantro and lime wedges.
Tips
- Choose a pan with room. A 12-inch (30 cm) skillet with reasonably high sides is ideal. Crowding makes chicken release moisture and steam instead of browning, so cook it in batches if necessary. Browning adds savory flavor, but it is fine if the chicken is still partly raw when you set it aside; it finishes cooking in the simmering sauce.
- Use the chicken you have. Boneless thighs stay especially juicy and are forgiving if the simmer runs a little long. Breast meat works too; cut it evenly and start checking its temperature near the 10-minute mark in the sauce to avoid overcooking. Bone-in chicken is not a direct swap because it needs more cooking time and is harder to portion in this skillet meal.
- Adjust the heat thoughtfully. Chili powder blends vary in intensity, so start with the listed amount if you are unsure. For more heat, add ¼ teaspoon (about 0.5 g) cayenne or a minced jalapeño with the onion. For a milder version, reduce the chili powder to 2 teaspoons (about 5 g); cumin and smoked paprika will still give the sauce depth.
- Rinse canned beans and keep the simmer gentle. Rinsing removes the canning liquid, which can make the sauce cloudy or overly starchy. A gentle simmer helps the beans keep their shape. Stir from the bottom every few minutes, but avoid vigorous mixing once the beans soften.
Serving Suggestions
For a complete, filling dinner, spoon the skillet mixture over cooked white or brown rice. The sauce seasons the grains as it settles, so a plain pot of rice works well. Warm corn or flour tortillas are another good option: serve the chicken and beans as a taco filling, or let everyone assemble their own with shredded lettuce, diced avocado, salsa and extra lime. If you prefer a lighter plate, serve a smaller portion with a crisp green salad dressed with lime and a little oil.
For toppings, choose a few that contrast with the warm, saucy filling. Sliced avocado or a spoonful of sour cream adds creaminess; pickled red onion or thinly sliced radish brings crunch and tang. Crumbled cotija can stand in for the Monterey Jack or cheddar, though it is saltier and does not melt into the skillet in the same way. If serving with rice or tortillas, keep the skillet warm over very low heat while setting out toppings, and add a splash of broth if the sauce thickens more than you like.
Variations
Make it smoky or spicy: Replace the smoked paprika with 1 teaspoon (about 2 g) chopped chipotle in adobo for a deeper, hotter flavor. Chipotle in adobo is sold in many grocery stores in small cans; freeze leftover portions in a covered container for another meal. If you cannot find it, use the cayenne or jalapeño suggested in the tips, knowing that the result will be hot but less smoky.
Change the vegetables: Replace the red pepper with a green or yellow bell pepper, or add 1 cup (about 120 g) diced zucchini with the beans and corn. Zucchini releases moisture and softens quickly, so avoid cutting it too small. You can also use frozen corn straight from the freezer if you forgot to thaw it; it may take a minute or two longer for the skillet to return to a simmer.
Make it dairy-free or more substantial: Simply leave off the optional cheese, or finish with avocado instead. For extra vegetables, stir in 2 packed cups (about 60 g) baby spinach after the chicken is cooked and let it wilt for a minute. To stretch the meal, add another can of rinsed black beans and ¼ cup (60 ml) extra broth, then taste and adjust the salt and lime. The result will be bean-forward, with a little more sauce for rice or tortillas.
Storage and Reheating
Transfer leftovers to shallow, airtight containers and refrigerate them within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store rice separately when possible so it does not soak up all the skillet sauce; keep toppings such as avocado, cilantro and lime separate as well. For longer storage, freeze the cooled chicken-and-bean mixture in a freezer-safe container for up to 3 months for best quality. Thaw it overnight in the refrigerator before reheating.
Reheat a portion in a covered skillet over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring partway through so the center heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Heat only the amount you plan to eat, and do not leave the skillet at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes, but cook the dried beans fully before adding them. About ¾ cup (150 g) dried beans yields roughly the amount in one 15-ounce can after cooking, though yield varies. Do not add dry beans directly to this skillet: the short simmer is not long enough to soften them. If using home-cooked beans, drain them and use about 3 cups (510 g) for the two cans in the recipe.
Can I make this with leftover cooked chicken?
Yes. Skip the chicken-browning step and prepare the vegetables and sauce as directed. Once the tomatoes, beans, corn and broth are simmering, add about 3 cups (450 g) chopped cooked chicken and heat it through. Because the chicken is already cooked, stir it in for the last few minutes rather than simmering it for the full time, and make sure the finished leftovers reach 165°F (74°C) when reheated.
Why is my skillet too watery?
Some canned tomatoes and frozen corn release more liquid than others. Simmer uncovered for a few extra minutes so moisture can evaporate, stirring occasionally to prevent sticking. If you want to thicken it quickly, mash a few beans against the side of the pan and stir them into the sauce. Avoid adding flour directly, which can clump and change the texture.
Can I prepare any of it ahead?
You can dice the onion and pepper, chop the garlic, and measure the spices a day ahead; keep them covered in the refrigerator. The chicken can also be cut and stored separately in a sealed container in the refrigerator, away from ready-to-eat ingredients. For the best texture, cook the skillet shortly before serving, or make the full recipe and cool and refrigerate it promptly for reheating later.
What can I use instead of cilantro?
Leave it out if you do not enjoy its flavor. Chopped flat-leaf parsley adds a fresh finish but tastes different, while sliced green onions offer a mild onion note. A little extra lime juice can brighten the skillet without an herb, but add it gradually so the sauce does not become too tart.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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