Pan-Seared Chicken with Spiced Citrus and Black Bean Salsa

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

Juicy chicken breasts pan-seared to golden perfection, topped with a vibrant black bean salsa brightened by fresh orange and lime juice. This Mexican-inspired chicken recipe, ready in about 25 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 350 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.

Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). In a small bowl, mix 1 tsp ground cumin, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly onto both sides of the chicken.
  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 until golden brown and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes.
  3. Step 3: While chicken rests, combine 1 cup drained and rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh orange juice, 1 tbsp fresh lime juice, and 1 minced small jalapeño in a bowl. Stir gently to combine.
  4. Step 4: Serve the sliced chicken breasts topped with the black bean salsa for a refreshing and hearty finish.

Frequently asked questions

How long does Pan-Seared Chicken with Spiced Citrus and Black Bean Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 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 Spiced Citrus and Black Bean Salsa?

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 Spiced Citrus and Black Bean Salsa?

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 Spiced Citrus and Black Bean Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spiced Citrus and Black Bean Salsa?

Mexican 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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