Sautéed Chicken with Roasted Poblano and Black Bean Stew

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

Sautéed and served atop a smoky roasted poblano and black bean stew, seasoned with Mexican spices and fresh cilantro. This mexican-inspired chicken (gluten free) ready in about 50 minutes pairs olive oil, medium poblano peppers, small, diced yellow onion 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: 20 min Cook: 30 min Serves 2 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until the skin is blistered and charred. Transfer to a bowl, cover, and let steam for 10 minutes before peeling off skins, then dice.
  2. Step 2: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 small diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds until spices bloom. Add diced roasted poblanos and 1 cup drained black beans, then pour in 1 cup chicken broth. Simmer uncovered for 10 minutes until sauce thickens slightly.
  4. Step 4: Meanwhile, season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat, then add chicken breasts and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
  5. Step 5: Stir 1/4 cup chopped fresh cilantro and 1 tbsp lime juice into the black bean and poblano stew, adjust seasoning as needed.
  6. Step 6: Slice chicken breasts and serve over the warm black bean stew, garnished with extra cilantro if desired.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Stew?

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 Stew?

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 Stew 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 Stew 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.

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