One-Pan Mexican Chicken and Black Bean Skillet
A colorful, hearty one-pan meal with seasoned chicken, black beans, corn, and peppers cooked together for a zesty Mexican-inspired dinner in just 30 minutes. This mexican-inspired chicken ready in about 30 minutes pairs olive oil, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Sauté for 4-5 minutes until softened and slightly caramelized.
- Step 3: Add 1 lb chicken breast strips to the skillet and season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 6-7 minutes until chicken is cooked through and lightly browned.
- Step 4: Stir in 1 cup drained and rinsed black beans and 1 cup corn kernels. Cook for an additional 3 minutes until heated through.
- Step 5: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges to squeeze over the dish for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mexican Chicken and Black Bean Skillet take to make?
Total time is about 30 minutes (10 min prep + 20 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 Mexican Chicken and Black Bean Skillet?
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 olive oil from drying out.
Can I substitute ingredients in One-Pan Mexican Chicken and Black Bean Skillet?
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 Mexican Chicken and Black Bean Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mexican Chicken and Black Bean Skillet?
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.
