This skillet meal comes together fast and hits all the comforting notes of Tex-Mex without needing a long grocery list. It’s just chicken, beans, peppers, and cheese – simple but filling.
The Story Behind This Recipe
I started making this chicken skillet on busy weeknights when I wanted something cozy but without a ton of prep. It’s one of those meals where everything cooks in the same pan, and cleanup is pretty easy — which feels like a win.
The key for me is cooking the chicken just right, so it stays juicy and gets a little golden color before I add the beans and spices. I usually use whatever bell peppers are around, sometimes a can of diced green chiles if I want a little extra kick. You can tweak the spice level depending on your mood.
I love how the cheese melts over everything at the end, creating a creamy layer that ties the dish together. If I have some cilantro or green onions on hand, I throw those on top for a fresh finish. It’s one of those meals that tastes like a lot more effort than it actually took.
People tend to ask for this on repeat because it’s warm and satisfying without leaning too heavy on just carbs or meat. And since it’s all cooked in one pan, it’s great when you don’t want a big production but still want a real meal.
This skillet is also pretty forgiving. You can swap out the beans or add corn, and it still comes out tasty every time. It’s the kind of recipe I always keep in my back pocket when time’s tight but I want something homemade.
Cuisine: Tex-Mex
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup shredded sharp cheddar or Mexican blend cheese
- Salt and pepper to taste
- Fresh cilantro or sliced green onions, for garnish
- Lime wedges, for serving
Instructions
- Step 1. Heat olive oil in a large skillet over medium-high heat.
- Step 2. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Step 3. In the same skillet, add onion and bell pepper; sauté until softened, about 5 minutes.
- Step 4. Add garlic, cumin, chili powder, smoked paprika, and cayenne; cook for 1 minute until fragrant.
- Step 5. Return chicken to the skillet along with black beans and corn. Stir to combine and heat through, around 3 minutes.
- Step 6. Sprinkle cheese evenly over the top, cover the skillet, and cook until cheese melts, about 2-3 minutes.
- Step 7. Garnish with cilantro or green onions and serve with lime wedges.
Tips for Success
- Use chicken thighs for more flavor and juicy texture.
- Don’t skip rinsing the beans to reduce saltiness and excess liquid.
- If you like it spicier, add a diced jalapeño with the peppers.
- Covering the skillet to melt the cheese helps it get nice and gooey without burning.
- Serve with warm tortillas or over rice if you want extra carbs.
Variations & Substitutions
- Swap black beans for pinto or kidney beans depending on what you have.
- Add a cup of cooked quinoa or rice before the cheese for a more filling dish.
- Top with avocado slices or a dollop of sour cream for creaminess.
- Use diced cooked sweet potato instead of corn for a different twist.
- Try pepper jack cheese if you want that extra peppery kick.
