Tex-Mex Skillet Chicken with Roasted Poblano and Black Beans

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Juicy chicken thighs sautéed with smoky roasted poblano peppers, black beans, and a vibrant Tex-Mex spice blend. This Mexican-inspired chicken recipe, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 medium poblano peppers
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp olive oil
• 1 medium, diced onion
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1, juiced lime

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.