Name: Chipotle Chicken and Black Bean Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tbsp olive oil; 1 tsp chipotle chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 red bell pepper, diced; 1 yellow onion, diced; 2 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (14.5 oz) can fire-roasted diced tomatoes; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

Chipotle Chicken and Black Bean Skillet

CreamyGrape9699

This Chipotle Chicken and Black Bean Skillet brings big, bold Mexican-inspired flavors to your dinner table in under 40 minutes. Brining the chicken first ensures each bite stays juicy and tender—a pro technique that sets this dish apart! The smoky chipotle and spices, paired with hearty black beans and fire-roasted tomatoes, create a satisfying, protein-packed meal. Finished with bright cilantro and zesty lime, this one-pan dinner is as easy as it is delicious. It’s perfect for a weeknight family meal that feels like a fiesta, and the leftovers make great next-day lunches!

Ingredients

Instructions

In a medium bowl, dissolve 1 1/2 tablespoons salt in 4 cups cold water to create a brine (6% salt solution). Add chicken pieces and let sit for 15 minutes while prepping other ingredients. Drain and pat chicken dry with paper towels.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly golden, about 3-4 minutes. Remove chicken from skillet and set aside.
In the same skillet, add bell pepper and onion. Sauté until softened, about 4 minutes. Add garlic, chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Cook, stirring, for 1 minute until fragrant.
Return chicken to the skillet. Stir in black beans and fire-roasted tomatoes (with juices). Bring to a simmer and cook, uncovered, for 8-10 minutes, until chicken is cooked through and flavors meld.
Remove from heat. Stir in fresh cilantro. Serve hot with lime wedges for squeezing over the top.