One-Pan Chicken & Bean Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, one-pan chili made with shredded chicken, kidney beans, and smoky spices, simmered to perfection. This mexican-inspired chicken ready in about 55 minutes pairs boneless, skinless chicken thighs, medium, diced onion, medium, diced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat.
  2. Step 2: Add 1 medium diced onion and 1 medium diced bell pepper. Sauté for 5 minutes until softened.
  3. Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Step 4: Add 1.5 lbs shredded chicken thighs and cook for 5 minutes, breaking into small pieces.
  5. Step 5: Stir in 1 tsp cumin, 1 tsp chili powder, and 2 cans diced tomatoes (undrained). Add 1 can kidney beans and 1/2 cup water.
  6. Step 6: Transfer skillet to the oven and bake for 25-30 minutes, or until the mixture thickens and the edges are crispy.
  7. Step 7: Remove from oven and stir to combine. Serve warm, optionally with a dollop of sour cream.

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Frequently asked questions

How long does One-Pan Chicken & Bean Chili take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Chicken & Bean Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.

Can I substitute ingredients in One-Pan Chicken & Bean Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Chicken & Bean Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Chicken & Bean Chili?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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