15-Minute Salsa and Black Bean Chicken Skillet
If you’re in need of a quick and delicious dinner idea that’s packed with flavor and nutrition, look no further than this 15-Minute Salsa and Black Bean Chicken Skillet. This dish is a perfect weeknight solution, combining tender chicken with the vibrant flavors of salsa and black beans. It’s not only easy to whip up but also customizable, so you can adjust it to your family’s tastes. Let’s dive into this delightful recipe that will have your taste buds dancing in no time!
Top Reasons to Make 15-Minute Salsa and Black Bean Chicken Skillet
- Quick and Easy: Ready in just 15 minutes, this skillet meal is perfect for busy weeknights.
- Flavor-Packed: The combination of salsa, cumin, and black beans create a fiesta of flavors.
- Nutritious: Packed with protein and fiber, this dish is as healthy as it is satisfying.
- Customizable: Add your favorite vegetables or toppings to make it your own!
- One-Pan Wonder: Minimal cleanup with everything cooked in one skillet.
Ingredient Checklist
- 2 tablespoons olive oil
- 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 cup red bell pepper, diced small
- 1 (16-ounce) jar chunky salsa (I used a store brand with corn included)
- 1 (15-ounce) can black beans, drained and rinsed (I used no salt added)
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon salt, optional and to taste
- About 2 green onions, sliced into thin rounds
- Fresh cilantro, for garnishing
- Avocado slices or chunks, optional for garnishing
- Shredded cheese, optional for garnishing
- Lime wedges, sour cream, green chiles, red pepper flakes, etc., are all welcome garnishes if desired, optional and to taste.
Cook’s Kit
- Skillet: A large skillet or frying pan is essential for this recipe.
- Cutting Board: For chopping the chicken and veggies.
- Chef’s Knife: A sharp knife makes prep work quick and easy.
- Measuring Spoons: To accurately measure your spices and oil.
- Spatula: For stirring and flipping the chicken as it cooks.
15-Minute Salsa and Black Bean Chicken Skillet in Steps
Step 1: Heat the Oil
In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Allow it to get hot but not smoking.
Step 2: Cook the Chicken
Add the 1.25 pounds of cut chicken breast to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Step 3: Add Peppers
Incorporate the diced red bell pepper into the skillet. Cook for an additional 2-3 minutes until the peppers are tender.
Step 4: Mix in Salsa and Beans
Pour in the 16-ounce jar of chunky salsa and add the drained and rinsed black beans. Stir to combine all the ingredients.
Step 5: Season the Dish
Add 1 teaspoon of ground cumin, 1 teaspoon of freshly ground black pepper, and salt to taste. Stir well to ensure the chicken and vegetables are well coated with the spices.
Step 6: Let It Simmer
Allow the skillet to simmer for 2-3 minutes, letting the flavors meld together.
Step 7: Serve and Garnish
Remove from heat and garnish with sliced green onions, fresh cilantro, and avocado if desired. Serve hot with lime wedges and any other preferred toppings.
Warm & Cool Weather Spins
- Warm Weather: Serve this dish over a bed of fresh greens for a light salad option.
- Cool Weather: Pair it with warm tortillas or over rice for a heartier meal.
- Seasonal Variations: Feel free to add seasonal vegetables like zucchini or corn in the summer, or roasted winter squash in the colder months.
Common Errors (and Fixes)
- Chicken Overcooked: To avoid dry chicken, ensure you don’t exceed the cooking time. Use a meat thermometer; chicken is done at 165°F.
- Salsa Too Spicy: Choose a mild salsa or balance the heat with a dollop of sour cream.
- Beans Not Rinsed: Make sure to rinse canned beans to reduce sodium and improve flavor.
- Sticking to the Pan: Use enough oil and ensure your pan is hot before adding the chicken.
Make-Ahead & Storage
This 15-Minute Salsa and Black Bean Chicken Skillet is best served fresh but can be made ahead. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. You can also freeze the cooked mixture for up to 3 months; just thaw in the fridge overnight before reheating.
Quick Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it will require longer cooking time. Make sure it is fully cooked through before serving.
What can I substitute for black beans?
If you don’t have black beans on hand, try using pinto beans or kidney beans as a delicious alternative.
Is there a vegetarian version of this dish?
Absolutely! Replace the chicken with additional vegetables like zucchini or mushrooms, and keep the beans for protein.
How can I make this dish spicier?
Add diced jalapeños or a splash of hot sauce to the skillet while cooking for an extra kick!
Healthy-ish Favorites
Let’s Eat
Now that you have your 15-Minute Salsa and Black Bean Chicken Skillet ready to go, it’s time to dig in! This dish is not just a meal; it’s a celebration of flavors and nutrition. Whether you’re serving it for a family dinner or meal-prepping for the week ahead, it’s sure to become a favorite in your household. Enjoy every bite, and don’t forget to share your experience!
15-Minute Salsa and Black Bean Chicken Skillet
Ingredients
Equipment
Method
- In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Allow it to get hot but not smoking.
- Add the 1.25 pounds of cut chicken breast to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Incorporate the diced red bell pepper into the skillet. Cook for an additional 2-3 minutes until the peppers are tender.
- Pour in the 16-ounce jar of chunky salsa and add the drained and rinsed black beans. Stir to combine all the ingredients.
- Add 1 teaspoon of ground cumin, 1 teaspoon of freshly ground black pepper, and salt to taste. Stir well to ensure the chicken and vegetables are well coated with the spices.
- Allow the skillet to simmer for 2-3 minutes, letting the flavors meld together.
- Remove from heat and garnish with sliced green onions, fresh cilantro, and avocado if desired. Serve hot with lime wedges and any other preferred toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through.
- For a heartier meal, serve over rice or with warm tortillas.
