Name: Mexican Chicken Black Bean Skillet: Easy One-Pan Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained; 1 packet (1 ounce) taco seasoning; 1/2 cup chicken broth; 1/4 cup chopped fresh cilantro, plus more for garnish; Optional toppings: shredded cheddar cheese, sour cream, avocado slices, lime wedges

Mexican chicken black bean skillet: just the name conjures up images of vibrant colors, bold flavors, and a satisfyingly hearty meal, doesn't it? Imagine tender, juicy chicken mingling with earthy black beans, sweet corn, and a medley of zesty spices, all simmered together in one pan. This isn't just dinner; it's a fiesta in a skillet, ready in under 30 minutes!

While not strictly a traditional dish passed down through generations, the Mexican chicken black bean skillet draws inspiration from the rich culinary tapestry of Mexican and Southwestern cuisines. It's a modern interpretation, a fusion of familiar flavors designed for today's busy lifestyles. Think of it as a delicious and convenient way to enjoy the essence of a slow-cooked Mexican stew, without the hours of simmering.

What makes this dish so universally loved? It's the perfect combination of textures – the creamy black beans, the slightly crunchy corn, and the tender chicken create a delightful mouthfeel. The taste is equally captivating, a symphony of savory, spicy, and slightly sweet notes that will tantalize your taste buds. But perhaps the biggest draw is its simplicity. This one-pan wonder minimizes cleanup and maximizes flavor, making it an ideal weeknight meal for families, busy professionals, or anyone craving a quick and delicious taste of Mexico.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
1 packet (1 ounce) taco seasoning
1/2 cup chicken broth
1/4 cup chopped fresh cilantro, plus more for garnish
Optional toppings: shredded cheddar cheese, sour cream, avocado slices, lime wedges

Preparing the Chicken and Vegetables:

Heat the olive oil in a large skillet over medium-high heat. Make sure your skillet is nice and hot before adding the chicken; this will help it brown properly.
Add the cubed chicken to the skillet and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes, depending on the size of your chicken pieces. Be careful not to overcrowd the pan; if necessary, cook the chicken in batches to ensure even browning. Overcrowding will steam the chicken instead of browning it.
Remove the chicken from the skillet and set aside. Don't worry about cleaning the skillet; all those browned bits will add flavor to the vegetables.
Add the chopped onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not mushy.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Combining the Ingredients and Simmering:

Return the cooked chicken to the skillet with the vegetables.
Add the rinsed and drained black beans, drained corn, diced tomatoes (undrained), and diced tomatoes and green chilies (undrained) to the skillet.
Sprinkle the taco seasoning over the mixture. Stir well to combine, ensuring that the taco seasoning is evenly distributed.
Pour in the chicken broth. Stir again to incorporate all the ingredients. The chicken broth will help to create a saucy consistency.
Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
Stir in the chopped fresh cilantro.

Serving and Topping:

Serve the Mexican chicken black bean skillet hot.
Garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado slices, and lime wedges. I personally love a dollop of sour cream and a squeeze of lime!

Tips and Variations:

Spice it up: If you like a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the skillet. You could also use a spicier taco seasoning.
Add more vegetables: Feel free to add other vegetables to the skillet, such as zucchini, mushrooms, or jalapeños.
Use ground turkey or beef: If you prefer, you can substitute the chicken with ground turkey or ground beef. Brown the ground meat in the skillet before adding the vegetables.
Make it vegetarian: Omit the chicken and add more beans or vegetables to make it a vegetarian dish.
Serve it with rice or quinoa: This skillet is delicious served over rice or quinoa.
Make it into tacos or burritos: Spoon the mixture into tortillas to make tacos or burritos.
Make it into a casserole: Layer the mixture with tortillas and cheese in a baking dish and bake until bubbly and golden brown.
Slow Cooker Version: You can easily adapt this recipe for the slow cooker. Brown the chicken and vegetables as directed, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Freezer-Friendly: This skillet is also freezer-friendly. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes:

Chicken: I prefer using boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly. Cut the chicken into uniform pieces to ensure even cooking.
Onion and Bell Peppers: I use a combination of yellow onion, red bell pepper, and green bell pepper for this recipe, but you can use any type of onion or bell pepper that you like. Diced poblano peppers add a nice smoky flavor.
Garlic: Freshly minced garlic is always best, but you can also use garlic powder if you don't have fresh garlic on hand. Use about 1/2 teaspoon of garlic powder for every clove of garlic.
Black Beans and Corn: I use canned black beans and corn for convenience, but you can also use dried beans and fresh corn if you prefer. If using dried beans, be sure to soak them overnight before cooking. If using fresh corn, cut the kernels off the cob and add them to the skillet.
Diced Tomatoes: I use both regular diced tomatoes and diced tomatoes with green chilies (Rotel) for this recipe. The Rotel adds a little bit of heat. If you don't like spicy food, you can use all regular diced tomatoes.
Taco Seasoning: You can use store-bought taco seasoning or make your own. To make your own taco seasoning, combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon salt.
Chicken Broth: The chicken broth helps to create a saucy consistency. You can also use vegetable broth or water if you don't have chicken broth on hand.
Cilantro: Fresh cilantro adds a bright, fresh flavor to the dish. If you don't like cilantro, you can omit it or substitute it with parsley.
Toppings: The toppings are optional, but they add a lot of flavor and texture to the dish. Some of my favorite toppings include shredded cheddar cheese, sour cream, avocado slices, and lime wedges.

Equipment You'll Need:

Large Skillet
Cutting Board
Knife
Measuring Cups and Spoons
Spatula or Spoon

Nutritional Information (approximate, per serving, without toppings):

Calories: 350
Protein: 35g
Fat: 15g
Carbohydrates: 25g
Fiber: 8g

Enjoy your delicious and easy Mexican Chicken Black Bean Skillet!

Conclusion:

And there you have it! This Mexican Chicken Black Bean Skillet is more than just a recipe; it's a flavor explosion waiting to happen in your kitchen. I truly believe this is a must-try dish for anyone looking for a quick, healthy, and incredibly satisfying meal. The combination of tender chicken, hearty black beans, vibrant corn, and that irresistible blend of Mexican spices creates a symphony of tastes that will leave you craving more. But why is this skillet so special? It's the perfect balance of convenience and deliciousness. Forget spending hours slaving over a hot stove. This recipe comes together in under 30 minutes, making it ideal for busy weeknights when you need a wholesome dinner on the table fast. Plus, it's packed with protein and fiber, keeping you feeling full and energized. Beyond its speed and nutritional value, the real magic lies in its versatility. Feel free to get creative and adapt the recipe to your own preferences. For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño. If you're a cheese lover (and who isn't?), sprinkle a generous amount of shredded cheddar, Monterey Jack, or pepper jack cheese over the top during the last few minutes of cooking. Let it melt and bubble for an extra layer of gooey goodness. Speaking of serving suggestions, the possibilities are endless! Serve this Mexican Chicken Black Bean Skillet as is for a hearty and satisfying meal. Or, spoon it into warm tortillas for delicious tacos or burritos. Top it with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for added flavor and freshness. You could also serve it over rice or quinoa for a complete and balanced meal. For a lighter option, try serving it over a bed of crisp lettuce with your favorite salsa and guacamole. Looking for variations? Consider adding other vegetables like bell peppers, onions, or zucchini for extra nutrients and flavor. You can also substitute the chicken with ground turkey or beef for a different protein source. For a vegetarian version, simply omit the chicken and add more black beans or other vegetables. The beauty of this recipe is that it's incredibly adaptable to your dietary needs and preferences. I'm confident that you'll absolutely love this Mexican Chicken Black Bean Skillet. It's a crowd-pleaser that's perfect for family dinners, potlucks, or even meal prepping for the week ahead. It's also a fantastic way to introduce your kids to new flavors and textures. So, what are you waiting for? Gather your ingredients, fire up your skillet, and get ready to experience a taste of Mexico in your own kitchen. I'm so excited for you to try this recipe and discover its deliciousness for yourself. And now, the most important part: I want to hear from you! Once you've made this Mexican Chicken Black Bean Skillet, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavor? What did you serve it with? Your feedback is invaluable and helps other readers discover new ways to enjoy this recipe. Don't be shy – let me know what you think! Happy cooking!