Spice up your weeknight with this vibrant Southwest Black Bean and Corn Chicken, a fantastic addition to your collection of healthy chicken skillet recipes. This quick, flavorful meal comes together in one pan, making it perfect for busy evenings when you crave something both satisfying and nutritious. You’ll love how simple it is to prepare, yet bursting with zesty, savory flavors.
Key Ingredients & Substitutions:
- Chicken Breast: You can use boneless, skinless chicken thighs for a juicier result.
- Black Beans: Canned pinto beans or kidney beans work well if you don’t have black beans.
- Corn: Fresh, frozen, or canned corn are all great options.
- Salsa: Choose your favorite mild or medium salsa. For a smoky kick, try a fire-roasted variety.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
- 1 cup salsa
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish, optional)
Spices:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large skillet, cutting board, sharp knife
Step-by-Step Instructions:
1. Prepare the Chicken
Season your cubed chicken breasts generously with chili powder, cumin, garlic powder, salt, and pepper. Make sure each piece is well coated for maximum flavor.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper, cooking until they soften, about 3-5 minutes. This creates a flavorful base for your healthy chicken skillet recipe.
3. Cook the Chicken
Add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-7 minutes.
4. Combine Remaining Ingredients
Stir in the rinsed black beans, corn, salsa, and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low.
5. Simmer and Finish
Let the skillet simmer for 5-7 minutes, or until the sauce has slightly thickened and the chicken is fully cooked. If using, sprinkle with shredded cheddar cheese, cover, and cook until melted, about 1-2 minutes. Garnish with fresh cilantro before serving.
Variation Ideas:
- Spicy Kick: Add a diced jalapeño with the bell pepper for extra heat.
- Creamy Texture: Stir in a spoonful of cream cheese or Greek yogurt at the end for a creamier sauce.
- Serve it Your Way: Enjoy over rice, quinoa, or in warm tortillas.
- Veggie Boost: Add a handful of spinach or chopped zucchini during the last few minutes of simmering.
Storage Instructions:
Store any leftover Southwest Black Bean and Corn Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of broth if needed to prevent drying.
Frequently Asked Questions (FAQ):
- Can you prepare this dish ahead of time? You can chop all the vegetables and cube the chicken a day in advance to save time.
- Is this recipe gluten-free? Yes, this healthy chicken skillet recipe is naturally gluten-free.
- How can you make this spicier? Add a pinch more cayenne pepper, or include a diced jalapeño or serrano pepper with the vegetables.
- What can you serve with this? It’s excellent with rice, quinoa, a simple green salad, or as a filling for tacos.
- Can you use canned chicken? While fresh chicken breasts are recommended for best flavor and texture, you could use canned chicken if thoroughly drained and shredded, adding it in the last few minutes of cooking.
- How do you prevent the chicken from drying out? Be careful not to overcook the chicken. Cook it until just done, and the sauce will help keep it moist.