Name: Mexican Chicken and Black Bean Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn; 1 can (14.5 oz) diced tomatoes, undrained; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh cilantro, chopped; 1/2 cup shredded reduced-fat cheddar cheese (optional, for topping); 1 lime, cut into wedges (for serving)

Mexican Chicken and Black Bean Skillet

JammyPear5093

This Mexican Chicken and Black Bean Skillet packs bold flavors and a satisfying punch of protein, all in under 40 minutes. The combination of juicy chicken, hearty black beans, sweet corn, and aromatic spices creates a one-pan dinner that’s colorful, wholesome, and irresistibly tasty. The melted cheddar cheese on top adds a creamy, comforting finish, while fresh cilantro and lime bring brightness and balance. With easy prep and minimal cleanup, this recipe is perfect for busy weeknights, delivering a delicious, nutritious meal that will make anyone excited for dinner.

Ingredients

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with half the salt and pepper. Cook for 4-5 minutes, stirring occasionally, until chicken is browned but not fully cooked through. Transfer chicken to a plate.
In the same skillet, add the onion and bell pepper. Sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Return the chicken to the skillet. Add the black beans, corn, diced tomatoes (with juice), chili powder, cumin, smoked paprika, and remaining salt and pepper. Stir everything together and bring to a simmer.
Reduce heat to medium, cover, and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
Uncover, sprinkle the shredded cheese evenly over the top, and let it melt for 2 minutes (optional). Remove from heat.
Top with fresh cilantro and a squeeze of lime juice. Serve hot, with extra lime wedges on the side.