Skillet Chicken with Black Beans and Rice
This one-pan Skillet Chicken with Black Beans and Rice is a flavorful weeknight dinner that combines tender, seared chicken breasts with a vibrant medley of fluffy white rice, hearty black beans, and juicy diced tomatoes. Infused with bold spices like cumin, chili powder, and paprika, every bite bursts with southwestern-inspired goodness. The dish comes together effortlessly with minimal cleanup, making it perfect for busy families craving a wholesome meal. Aromatic garlic, bell pepper, and onion add depth, while fresh cilantro and a splash of lime provide a refreshing finish. Ready in under 45 minutes, this hearty skillet meal is a balanced, satisfying option you'll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until softened and fragrant.
Stir in the long-grain white rice and toast for 1-2 minutes, allowing it to absorb the flavors from the aromatics.
Pour in the chicken broth, diced tomatoes (with their juice), black beans, cumin, chili powder, and the remaining 1/2 teaspoon of salt and black pepper. Stir until well combined.
Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet with a lid. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Sprinkle with freshly chopped cilantro.
Serve the skillet chicken with black beans and rice hot, accompanied by lime wedges for a zesty finish.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
