Spicy Chicken N Bean Skillet
Bring bold flavors to your dinner table with this Spicy Chicken N Bean Skillet, a one-pan wonder packed with tender, seasoned chicken thighs and a hearty medley of black and kidney beans. Infused with a smoky blend of paprika, cumin, and garlic, this savory dish gets a zesty lift from fresh cilantro and tangy lime wedges. Perfect for busy weeknights, this quick and easy recipe comes together in just 35 minutes and creates a satisfying meal with minimal cleanup. Serve it as a standalone dish or pair it with warm tortillas or rice for a complete, flavor-packed feast. Whether you're a spice lover or looking for a nutritious dinner option, this skillet recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.25 teaspoon crushed red pepper flakes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz can)
- 1 cup black beans, rinsed and drained
- 1 cup kidney beans, rinsed and drained
- 0.5 cup chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Season the chicken thighs with salt, black pepper, smoked paprika, cumin, garlic powder, and crushed red pepper flakes. Rub the spices evenly onto both sides of the chicken.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside (the chicken may not be fully cooked; it will finish cooking later).
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the can of diced tomatoes (with juices) and chicken broth, then stir to combine. Bring the mixture to a simmer.
Add the black beans and kidney beans to the skillet. Mix well, then return the seared chicken thighs to the skillet, nestling them in the bean mixture. Reduce the heat to medium, cover the skillet, and cook for 10–12 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F).
Uncover the skillet and simmer for an additional 2–3 minutes to thicken the sauce, if needed.
Garnish the dish with fresh cilantro and serve with lime wedges on the side for a zesty kick. Enjoy hot!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 4.1 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2607 mg | 55% | |
*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.
