Sautéed Chicken with Smoky Bell Pepper and Black Bean Ragout

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

Pan-seared and served with a smoky bell pepper and black bean ragout rich in spices and fresh herbs. This mexican-inspired chicken ready in about 40 minutes pairs 6 oz each chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 25 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 chicken breasts evenly with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add chicken. Sear each side for 5-6 minutes until golden brown and cooked through, then remove and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 finely chopped yellow onion, and 3 minced garlic cloves. Sauté over medium heat for 4 minutes until the onion is translucent and garlic fragrant.
  3. Step 3: Add 2 diced red bell peppers and cook for 5 minutes until softened. Stir in 1 tsp ground cumin and 1 can (15 oz) drained black beans. Cook for another 3-4 minutes until the ragout thickens and flavors meld.
  4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lime juice for brightness.
  5. Step 5: Serve the sautéed chicken breasts topped with the smoky bell pepper and black bean ragout warm.

Frequently asked questions

How long does Sautéed Chicken with Smoky Bell Pepper and Black Bean Ragout take to make?

Total time is about 40 minutes (15 min prep + 25 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 Smoky Bell Pepper 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 6 oz each chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken with Smoky Bell Pepper 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 Smoky Bell Pepper and Black Bean Ragout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Sautéed Chicken with Smoky Bell Pepper and Black Bean Ragout?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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