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Southwestern Chicken and Black Bean Skillet

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This one-pan Southwestern Chicken and Black Bean Skillet is bold, flavorful, and perfect for busy weeknights. Juicy chicken, hearty black beans, corn, peppers, and Tex-Mex spices come together in under 30 minutes. Serve it with rice, stuff it into tortillas, or eat it straight from the skillet!

Ingredients

Scale

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • Salt and pepper, to taste

  • 1 small red bell pepper, chopped

  • 1 small green bell pepper, chopped

  • 1/2 small red onion, diced

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup frozen or canned corn (drained if canned)

  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained

  • 1/2 cup shredded cheddar or Mexican-blend cheese

  • Fresh cilantro, chopped (optional, for garnish)

  • Lime wedges, for serving (optional)

Instructions

  1. In a large skillet, heat olive oil over medium heat.

  2. Add chicken and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through.

  3. Add bell peppers and onion. Cook another 3–4 minutes until veggies are softened.

  4. Stir in black beans, corn, and diced tomatoes with green chilies. Simmer for 5–6 minutes, letting flavors blend and liquid reduce slightly.

  5. Sprinkle with cheese and cover until melted, about 1–2 minutes.

  6. Garnish with fresh cilantro and serve with lime wedges if desired.

Notes

  • Great served over rice or quinoa, or used as a taco or burrito filling.

  • Add jalapeños or hot sauce for extra heat.

  • Swap in ground turkey or beef if you’re out of chicken.

Find it online: https://ukfinda.com/southwestern-chicken-and-black-bean-skillet/