One-Pot Tex-Mex Chicken and Black Bean Skillet

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A hearty one-pot meal featuring tender chicken, black beans, and smoky spices simmered to perfection in a flavorful tomato base. This Tex-Mex-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 14 oz canned diced tomatoes
• 15 oz, drained and rinsed canned black beans
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1, cut into wedges lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs, cut into 1-inch pieces, and sear for 4-5 minutes until golden brown on all sides but not fully cooked through.
2. Step 2: Remove chicken and set aside. In the same skillet, add 1 medium diced yellow onion and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder, stirring constantly for 1 minute to toast the spices and deepen their aroma.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices, 15 oz drained and rinsed black beans, and 1 cup chicken broth. Stir to combine, then return the chicken pieces to the skillet.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring mixture to a simmer, reduce heat to medium-low, and cook uncovered for 15 minutes until the sauce thickens and chicken is cooked through.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a burst of freshness. Serve with lime wedges for squeezing over each portion.