Pan-Seared Chicken with Spiced Southwest Black Beans

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

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 (gluten free) ready in about 30 minutes pairs (6 oz each) 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 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: 20 min Serves 2 Latin American cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, then season with salt and pepper to taste.
  6. Step 6: Serve the pan-seared chicken breasts atop a bed of the spiced black beans.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Chicken with Spiced Southwest Black Beans take to make?

Total time is about 30 minutes (10 min prep + 20 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 Southwest Black Beans?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Southwest Black Beans?

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 Southwest Black Beans 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 Southwest Black Beans gluten free?

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

Related recipes