Sautéed Chicken with Roasted Poblano and Black Bean Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served atop a smoky roasted poblano pepper and black bean ragout, infused with cumin and lime. This mexican-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs olive oil, medium poblano peppers, drained and rinsed canned black beans 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Mexican cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway until skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel skins off and dice the peppers.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sauté for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 small diced yellow onion and 3 minced garlic cloves over medium heat for 4 minutes until softened and fragrant.
  4. Step 4: Add the diced roasted poblanos, 1 cup drained black beans, and 1 tsp ground cumin to the skillet. Cook for 5 minutes, stirring occasionally, until heated through and flavors meld.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro. Plate the chicken breasts over the black bean ragout and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken with Roasted Poblano and Black Bean Ragout take to make?

Total time is about 35 minutes (15 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 Sautéed Chicken with Roasted Poblano 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 Sautéed Chicken with Roasted Poblano 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 Sautéed Chicken with Roasted Poblano 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 Sautéed Chicken with Roasted Poblano 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.

Related recipes