One-Pan Mexican Chicken with Bell Peppers and Black Beans
A vibrant one-pan meal featuring tender chicken thighs cooked with colorful bell peppers, black beans, and Mexican spices for a hearty dinner. This mexican-inspired chicken ready in about 45 minutes pairs (about 2 lbs) bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 1 medium, sliced onion
- 3 cloves minced garlic
- 1 can (15 oz), drained and rinsed canned black beans
- 1 can (14.5 oz), undrained diced tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
Instructions
- Step 1: Season 6 bone-in chicken thighs (about 2 lbs) with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika, rubbing the spices evenly over all surfaces.
- Step 2: Heat 2 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crisp.
- Step 3: Flip the chicken thighs and add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced medium onion, and 3 minced garlic cloves to the pan. Sauté for 5 minutes until the vegetables are tender and fragrant.
- Step 4: Stir in 1 can (15 oz) drained and rinsed black beans and 1 can (14.5 oz) undrained diced tomatoes. Reduce heat to medium-low and cover the pan.
- Step 5: Simmer for 15 minutes until the chicken is cooked through and the flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice. Serve hot with rice or tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mexican Chicken with Bell Peppers and Black Beans take to make?
Total time is about 45 minutes (15 min prep + 30 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 with Bell Peppers and Black Beans?
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 salt from drying out.
Can I substitute ingredients in One-Pan Mexican Chicken with Bell Peppers and Black Beans?
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 with Bell Peppers and Black Beans 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 Mexican Chicken with Bell Peppers and Black Beans?
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.
