Tex-Mex Skillet Chicken with Roasted Poblano and Black Beans

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

Juicy chicken thighs sautéed with smoky roasted poblano peppers, black beans, and a vibrant Tex-Mex spice blend. This mexican-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, poblano peppers, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 35 min Serves 4 Mexican cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the broiler on high and place 2 medium poblano peppers on a baking sheet. Broil for 8-10 minutes, turning occasionally, until the skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice the peppers.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Sear the chicken skin-side down for 6-7 minutes until golden and crispy, then flip and cook another 5 minutes. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced onion with 4 minced garlic cloves for 3-4 minutes until translucent and fragrant. Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder, cooking for 1 minute to toast the spices.
  4. Step 4: Add diced poblano peppers and 1 can (15 oz) drained black beans to the skillet, stirring to combine. Return chicken thighs to the pan, cover, and simmer on low for 15 minutes until chicken is cooked through.
  5. Step 5: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro and juice of 1 lime over the skillet, stirring gently before serving.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 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 bone-in chicken thighs from drying out.

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