Sautéed Chicken with Roasted Poblano and Black Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender chicken breasts 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.

Ingredients

• 2 pieces (about 12 oz) boneless skinless chicken breasts
• 2 tbsp olive oil
• 2 medium poblano peppers
• 1 cup black beans (canned, drained and rinsed)
• 1 small, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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.