Pan-Seared Chicken with Smoky Chipotle and Black Bean Ragout

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy pan-seared chicken breasts served over a smoky chipotle-infused black bean ragout, accented with fresh cilantro and lime. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, olive oil, smoked chipotle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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) chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked chipotle powder
• 1/2 tsp cumin powder
• 1 tsp, divided salt
• 1 cup black beans, cooked
• 1 medium, diced red bell pepper
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 2 tbsp, freshly squeezed lime juice
• 1/4 cup, chopped fresh cilantro
• 1/4 cup water

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Instructions

1. Step 1: Pat dry 2 chicken breasts and season both sides with 1/2 tsp salt, 1 tsp smoked chipotle powder, and 1/2 tsp cumin powder. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; then transfer to a plate and cover loosely with foil.
3. Step 3: In the same skillet, add 1 small finely chopped yellow onion, 3 minced garlic cloves, and 1 diced medium red bell pepper. Sauté over medium heat for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 1 cup cooked black beans and 1/4 cup water, cooking for 3 minutes until warmed through and slightly thickened.
5. Step 5: Remove from heat and stir in 2 tbsp freshly squeezed lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning with remaining 1/2 tsp salt.
6. Step 6: Serve the chipotle black bean ragout spooned over the pan-seared chicken breasts.