Pan-Seared Chicken with Spiced Southwest Black Beans

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-seared chicken breasts served alongside smoky black beans seasoned with cumin and smoked paprika for a Southwest-inspired meal. This Latin American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 20 min Serves 2 Latin American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp cumin powder
1 tsp smoked paprika
1 can (15 oz), drained and rinsed canned black beans
2 cloves, minced garlic cloves
1/4 cup, finely diced red onion
1 tbsp lime juice
2 tbsp, chopped fresh cilantro

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin powder, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Add the seasoned chicken breasts to the hot skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F; remove from skillet and rest.
Step 3: In the same skillet, add 2 minced garlic cloves and 1/4 cup finely diced red onion, sauté over medium heat for 2-3 minutes until fragrant and softened.
Step 4: Add 1 can (15 oz) drained and rinsed black beans to the skillet, stirring to combine. Cook for 4-5 minutes until heated through and slightly thickened.
Step 5: Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, then season with salt and pepper to taste.
Step 6: Serve the pan-seared chicken breasts atop a bed of the spiced black beans.