Pan-Seared Chicken with Spiced Red Pepper and Black Bean Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served over a savory ragout of red peppers and black beans, infused with smoky spices for a hearty, flavorful meal. This mexican-inspired thai (gluten free, high protein) ready in about 35 minutes pairs olive oil, drained and rinsed canned black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 2 Mexican cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 1 small finely chopped onion and 3 minced garlic cloves over medium heat for 3 minutes until translucent and fragrant.
  3. Step 3: Add 1 medium diced red bell pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the skillet. Cook for 5 minutes, stirring occasionally, until the peppers soften and the spices release aroma.
  4. Step 4: Stir in 1 cup drained and rinsed canned black beans. Cook for another 3 minutes until the beans warm through and the mixture thickens slightly.
  5. Step 5: Remove skillet from heat, stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice for brightness.
  6. Step 6: Plate the chicken breasts over a bed of the spiced red pepper and black bean ragout. Serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Spiced Red Pepper and Black Bean Ragout 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 Spiced Red Pepper and Black Bean Ragout?

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 Red Pepper and Black Bean Ragout?

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 Red Pepper and Black Bean Ragout 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.

Is Pan-Seared Chicken with Spiced Red Pepper and Black Bean Ragout gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes