Spicy Tex-Mex Chicken and Black Bean Skillet
A vibrant skillet dish combining tender chicken, smoky spices, and hearty black beans for a quick Tex-Mex dinner. This mexican-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 3 cloves garlic cloves, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies
- 1 medium yellow onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lime lime, juiced
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until the spices bloom and become aromatic.
- Step 3: Add 1 lb boneless skinless chicken breasts cut into 1-inch pieces to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Step 4: Mix in 1 cup canned black beans (drained and rinsed) and 1 cup diced tomatoes with green chilies. Reduce heat to medium-low and simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Remove from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro for a fresh finish. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tex-Mex Chicken and Black Bean Skillet 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 Spicy Tex-Mex Chicken and Black Bean Skillet?
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 Spicy Tex-Mex Chicken and Black Bean Skillet?
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 Spicy Tex-Mex Chicken and Black Bean Skillet 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 Spicy Tex-Mex Chicken and Black Bean Skillet?
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.
