Pan-Seared Chicken with Cilantro-Lime Rice and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with fragrant cilantro-lime rice and seasoned black beans for a vibrant Latin American-inspired meal. This latin american-inspired chicken ready in about 35 minutes pairs about 6 oz each chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  2. Step 2: While chicken cooks, rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  3. Step 3: Once rice is cooked, stir in 1/4 cup chopped cilantro and 2 tbsp fresh lime juice, fluffing gently with a fork to combine.
  4. Step 4: In a small saucepan over medium heat, combine 1 can (15 oz) drained black beans with 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Cook, stirring occasionally, for 5 minutes until warmed through and fragrant.
  5. Step 5: Serve the pan-seared chicken breasts sliced over the cilantro-lime rice, with seasoned black beans on the side.

Frequently asked questions

How long does Pan-Seared Chicken with Cilantro-Lime Rice and Black Beans take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Chicken with Cilantro-Lime Rice 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Cilantro-Lime Rice 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 Pan-Seared Chicken with Cilantro-Lime Rice and Black Beans 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 Pan-Seared Chicken with Cilantro-Lime Rice and Black Beans?

Latin American 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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