Tex-Mex Skillet Chicken with Roasted Peppers and Black Beans

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

A hearty, one-pan Tex-Mex chicken dish featuring roasted red and green bell peppers with black beans, seasoned with smoky spices for a satisfying meal. This mexican-inspired chicken (gluten free) ready in about 35 minutes pairs boneless skinless chicken thighs, olive oil, canned, drained and rinsed black beans 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and sear for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 diced small yellow onion and 3 minced garlic cloves; sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the skillet, cooking for 5 minutes until softened and slightly charred at edges.
  4. Step 4: Stir in 1 cup drained black beans, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for another 3 minutes until heated through and spices are aromatic.
  5. Step 5: Return the cooked chicken to the skillet, nestling it among the vegetables. Cook for 2 additional minutes to meld flavors.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the top. Serve with lime wedges for squeezing over the dish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tex-Mex Skillet Chicken with Roasted Peppers and Black Beans take to make?

Total time is about 35 minutes (10 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 Tex-Mex Skillet Chicken with Roasted Peppers 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 olive oil from drying out.

Can I substitute ingredients in Tex-Mex Skillet Chicken with Roasted Peppers 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 Tex-Mex Skillet Chicken with Roasted Peppers 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.

Is Tex-Mex Skillet Chicken with Roasted Peppers and Black Beans 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.

Related recipes