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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika on both sides.

Step 2

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.

Step 3

In the same skillet, add the diced onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Stir in the long-grain white rice and toast for 1-2 minutes, allowing it to absorb the flavors from the aromatics.

Step 5

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.

Step 6

Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid.

Step 7

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).

Step 8

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Sprinkle with freshly chopped cilantro.

Step 9

Serve the skillet chicken with black beans and rice hot, accompanied by lime wedges for a zesty finish.

Nutrition Facts

Serving size	(2533.1g)

Amount per serving	% Daily Value*
Calories	2244.7

Total Fat 57.2g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 572.0mg	0%
Sodium 4061.9mg	0%
Total Carbohydrate 168.0g	0%
Dietary Fiber 37.7g	0%
Total Sugars 20.2g
Protein 257.3g	0%

Vitamin D 0IU	0%
Calcium 421.4mg	0%
Iron 21.1mg	0%
Potassium 2792.6mg	0%

*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.

Source of Calories

Fat: 23.2%

Protein: 46.4%

Carbs: 30.3%