Sautéed Southwest Chicken with Poblano and Black Beans

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

A vibrant skillet dish combining tender chicken breast with smoky poblano peppers and hearty black beans, seasoned with southwestern spices. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, poblano pepper, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb diced chicken breast and sauté for 5-6 minutes until the edges turn golden and the chicken is nearly cooked through.
  2. Step 2: Add 1 small diced yellow onion and 3 minced garlic cloves to the skillet, cooking together for 2-3 minutes until the onion softens and garlic is fragrant.
  3. Step 3: Stir in 1 medium diced poblano pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 4 minutes until the poblano softens.
  4. Step 4: Mix in 1 cup drained and rinsed black beans and cook for an additional 2 minutes until heated through.
  5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Serve warm.

Frequently asked questions

How long does Sautéed Southwest Chicken with Poblano and 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 Sautéed Southwest Chicken with Poblano and 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 chicken breast from drying out.

Can I substitute ingredients in Sautéed Southwest Chicken with Poblano and 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 Sautéed Southwest Chicken with Poblano and Black Beans 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 Southwest Chicken with Poblano and Black Beans?

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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