Pan-Seared Chicken with Puerto Rican Sofrito and Black Beans

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

Juicy pan-seared chicken breasts infused with vibrant Puerto Rican sofrito and served alongside hearty black beans, embodying the island’s popular flavors. This caribbean-inspired chicken ready in about 35 minutes pairs olive oil, chicken broth, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add 1/2 cup sofrito (blend of green bell pepper, onion, garlic, cilantro, oregano) and sauté for 3-4 minutes until fragrant and softened.
  3. Step 3: Add 1 can (15 oz) drained and rinsed black beans and 1/2 cup chicken broth to the skillet. Stir well and simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.
  4. Step 4: Return the chicken breasts to the skillet, spooning some sofrito-black bean mixture over the top. Cook together for 2 minutes to reheat chicken.
  5. Step 5: Serve each chicken breast with a generous scoop of black beans and garnish with 4 lime wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Puerto Rican Sofrito 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito 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 Puerto Rican Sofrito and Black Beans?

Caribbean 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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