Pan-Seared Chicken with Smoky Chipotle and Black Bean Medley

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender pan-seared chicken breasts paired with a smoky chipotle black bean medley, perfect for a nutritious and flavorful weeknight dinner. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 tsp divided salt
• 1 cup black beans (canned, drained and rinsed)
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1/2 medium, finely chopped yellow onion
• 2 cloves, minced garlic cloves
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chipotle chili powder, pressing the spices into the meat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side, flipping once until the internal temperature reaches 165°F and the exterior is golden and slightly charred. Remove chicken from the skillet and keep warm.
3. Step 3: In the same skillet, add 1/2 medium finely chopped yellow onion, 2 cloves minced garlic, and 1 cup drained black beans. Sauté for 4 minutes until the onion is translucent and the beans are warmed through.
4. Step 4: Add 1 medium diced red bell pepper to the skillet and cook for another 3 minutes until tender but still slightly crisp.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro for a bright finish.
6. Step 6: Slice the chicken breasts and serve atop the smoky chipotle black bean medley, garnishing with additional cilantro if desired.