Hearty Chicken & Black Bean Skillet
Whip up this incredibly easy and satisfying one-pan chicken and black bean skillet for a delicious weeknight dinner. Packed with lean protein, fiber-rich beans, and vibrant vegetables, this recipe brings big flavor without the fuss. It's quick to prepare and even quicker to clean up, making it a perfect healthy meal solution for busy evenings. Enjoy it on its own or with a side of rice or a fresh green salad.
1Ingredients
- 500 gramsBoneless, skinless chicken breasts
- 1 tablespoonOlive oil
- 1 largeRed bell pepper
- 0.5 mediumRed onion
- 2 clovesGarlic
- 2 teaspoonsChili powder
- 1 teaspoonCumin
- 0.5 teaspoonSmoked paprika
- 425 gramsCanned black beans, rinsed and drained
- 200 gramsCanned corn, drained
- 120 mlChicken broth
- 0.5 teaspoonSalt
- 0.3 teaspoonBlack pepper
- 2 tablespoonsFresh cilantro, chopped (for garnish)
2Instructions
- 1
Dice the chicken breasts into 1-inch pieces. Finely chop the red bell pepper and red onion. Mince the garlic cloves.
⏱ 5 min - 2
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱ 7 min - 3
Add the chopped red bell pepper and red onion to the same skillet. Cook, stirring, until softened, about 5 minutes.
⏱ 5 min - 4
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
⏱ 1 min - 5
Return the cooked chicken to the skillet. Add the rinsed black beans, drained corn, and chicken broth. Stir everything together.
⏱ 2 min - 6
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, allowing the flavors to meld and the liquid to slightly reduce. Uncover and stir.
⏱ 10 min - 7
Remove from heat. Garnish with fresh chopped cilantro before serving warm.
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