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This hearty Southwestern Chicken and Black Bean Skillet has become my go-to dinner for busy weeknights when I need something nutritious but don't have hours to spend in the kitchen. The combination of lean protein, fiber-rich beans, and colorful vegetables creates a complete meal in just one pan, making it perfect for both family dinners and meal prep sessions.
I first created this recipe during a particularly hectic week when I needed quick, healthy dinners that would also provide leftovers for lunches. My family was instantly hooked by the bold southwestern flavors, and it's now in our regular rotation year-round.
Ingredients
- Boneless skinless chicken breast: Choose fresh, evenly sized pieces for consistent cooking. The lean protein serves as the foundation of this dish.
- Red onion: Adds a slightly sweet, pungent flavor that stands up well to the bold seasonings. Look for firm onions with tight, shiny skin.
- Black beans: Provides hearty texture and plant-based protein. Rinsing them removes excess sodium and improves texture.
- Corn: Adds natural sweetness and pleasant texture contrast. Fresh, frozen, or canned all work beautifully.
- Red bell pepper: Delivers vibrant color, vitamin C, and slight sweetness. Choose firm peppers with glossy skin.
- Diced green chiles: Creates authentic southwestern flavor with mild heat. Fire-roasted varieties add extra depth.
- Cumin, chili powder, coriander: This spice trio creates the signature southwestern flavor profile that makes this dish so satisfying.
- Lime juice: Brightens all the flavors and cuts through the richness. Fresh is significantly better than bottled.
- Fresh cilantro: Adds a pop of color and distinctive herbal flavor that ties everything together.
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat, then add diced red onion. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften and become translucent. This creates a flavor foundation for the entire dish.
- Cook the Protein:
- Add diced chicken breast and red bell pepper to the skillet. Increase heat to medium-high and cook for 5-7 minutes, stirring frequently. Ensure the chicken is cooked through completely with no pink remaining. The chicken should develop slight browning for optimal flavor.
- Build the Skillet:
- Add black beans, corn, and green chiles to the skillet along with cumin, chili powder, salt, pepper, and coriander. Stir thoroughly to combine all ingredients and coat everything evenly with spices. Allow the mixture to simmer for 2-3 minutes to warm through and let the flavors meld together.
- Brighten and Balance:
- Pour lime juice over the skillet and stir to incorporate. Taste the dish and adjust seasonings as needed. This is the perfect time to customize heat level and spice intensity to your preference. If you want more warmth, add additional cumin or chili powder.
- Finish and Serve:
- Sprinkle fresh cilantro over the top of the skillet just before serving. The heat will slightly wilt the herbs while maintaining their bright flavor. Serve immediately while hot.
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The fire-roasted green chiles are my secret ingredient in this dish. I discovered them by accident when my grocery store was out of regular green chiles, and the depth they add to this simple skillet transformed it from good to exceptional. My daughter, who typically avoids spicy foods, asks for extra green chiles when I make this now.
Storing Leftovers
This skillet reheats beautifully, making it perfect for meal planning. Store leftovers in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen overnight as the spices have more time to permeate the ingredients. For longer storage, you can freeze portions for up to 4 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave with a splash of water or broth to maintain moisture.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Pinto beans work wonderfully in place of black beans for a slightly creamier texture. Ground turkey or beef can substitute for chicken breast with minimal adjustments to cooking time. For a vegetarian version, double the beans and add diced zucchini or yellow squash for additional texture. If bell peppers aren't available, try poblanos for a slightly spicier profile or whatever colorful vegetables you have on hand.
Serving Suggestions
Transform this skillet into multiple meals throughout the week. Serve it over rice or quinoa for a hearty bowl. Wrap in warm tortillas with avocado and sour cream for quick burritos. Top with a fried egg for a protein-packed breakfast. Use as a nacho topping with melted cheese for a crowd-pleasing appetizer. The versatility makes this recipe incredibly practical for busy households looking to minimize cooking while maximizing flavor variety.
Frequently Asked Questions
- → Can I use canned chicken for this dish?
Yes, you can use canned chicken in place of fresh chicken. Be sure to drain the canned chicken and add it during the last few minutes to avoid overcooking.
- → Can I substitute fresh corn for canned corn?
Absolutely! Fresh corn can be used instead of canned. Simply cut kernels off the cob and sauté them along with the other ingredients.
- → Is there a vegetarian alternative for this recipe?
You can replace chicken with additional black beans, chickpeas, or even tofu for a vegetarian version. Adjust spices and cooking time as needed.
- → Can I make this dish spicy?
Yes! Add cayenne pepper, jalapeños, or hot sauce to increase the spice level to your liking.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently on the stove or in the microwave.
- → What can I serve alongside this dish?
Serve with rice, quinoa, tortillas, or a simple green salad to round out the meal.