I’m so excited to share with you my family’s favorite black beans corn chicken recipe. This dish is a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and absolutely delicious.
I first discovered this recipe on a trip to Mexico, where I fell in love with the flavors and textures of the local cuisine. Since then, I’ve made it countless times for my family and friends, and it’s always a hit.
Whether we’re looking for a quick weeknight dinner or a special occasion meal, this recipe never fails to impress. One of the things I love most about this recipe is the way the black beans and corn come together to create a rich, savory flavor profile that’s both familiar and exotic at the same time.
The addition of chicken makes it hearty enough for a family dinner, but still light enough for a summer barbecue. And let’s not forget the home cooking technique – by slow-cooking the beans and corn in a flavorful broth, we get a depth of flavor that’s just impossible to replicate with quick-cooked methods.
So if you’re looking for a new recipe to add to your repertoire, look no further! This black beans corn chicken recipe is sure to become a family favorite in no time.
Black Bean Corn Chicken Skillet
4.6 from 866 votes
A quick and flavorful one-pan meal combining seasoned chicken, black beans, and sweet corn. This dish is perfect for busy weeknights and pairs well with rice or tortillas.
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 can (14.5 oz) diced tomatoes, undrained
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and black pepper to taste
2 tbsp chopped fresh cilantro for garnish
👨🍳Directions
1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through with no pink remaining in the center.
3Reduce heat to medium and add the diced onion and red bell pepper.
4Cook for 3 to 4 minutes, stirring frequently, until the vegetables are softened and the onion becomes translucent.
5Stir in the minced garlic, cumin, chili powder, and smoked paprika.
6Cook for about 30 seconds until fragrant, then add the black beans, corn, and diced tomatoes with their juices.
7Bring the mixture to a gentle simmer.
8Return the cooked chicken to the skillet and stir everything together.
9Let it simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
10Taste and adjust salt and pepper as needed.
11Remove the skillet from heat and garnish with fresh chopped cilantro.
12Serve hot over steamed rice, with warm tortillas, or on its own as a hearty bowl.
For extra heat, add a minced jalapeno along with the bell pepper. You can also substitute chicken thighs for a juicier result. Leftovers keep well in the refrigerator for up to 3 days.
I always say that this black beans corn chicken recipe is perfect for any occasion – whether it’s a weeknight dinner or a special event with friends and family. The best part?
It’s incredibly easy to make ahead of time – simply cook the entire dish up until the last step (adding the chicken), then refrigerate or freeze until ready to serve. When reheating, make sure it reaches an internal temperature of at least 165°F (74°C) before serving.
❓ Frequently Asked Questions About Black Bean Corn Chicken Skillet
Q: What type of chicken should I use in this recipe?
A: For this recipe, you can use either boneless skinless chicken breasts or thighs – whichever you prefer! If you’re using breasts, just be sure to pound them down slightly so they cook evenly. Thighs are also great because they stay moist even when cooked low and slow. Either way, make sure to season them generously before adding them to the pot.
Q: Can I use canned black beans instead of dried?
A: While you can certainly use canned black beans if that’s what you have on hand, I highly recommend using dried beans instead. The texture and flavor are just so much better when you cook them from scratch. Plus, using dried beans means you can soak them overnight and then cook them in the morning – which makes this recipe perfect for a busy weeknight dinner.
Q: Is this recipe gluten-free?
A: Yes! This recipe is completely gluten-free – just be sure to check your broth ingredients for any gluten-containing additives. You can also make your own broth from scratch if you prefer.
Q: How do I store leftover black beans corn chicken?
A: To store leftover black beans corn chicken, simply refrigerate it in an airtight container for up to 3 days or freeze it for up to 2 months. When reheating, make sure it reaches an internal temperature of at least 165°F (74°C) before serving.
Q: Can I add other vegetables like bell peppers or zucchini?
A: Absolutely! Feel free to add any other vegetables you like – bell peppers and zucchini work particularly well because they hold their texture even after slow-cooking.
A classic layered bean dip with refried beans, guacamole, sour cream, salsa, cheese, and more. Serve with tortilla chips for a crowd pleasing appetizer….
A hearty and creamy Italian soup made with spicy Italian sausage, tender potatoes, and kale in a rich broth. This slow cooker version delivers all the flavor of…
A comforting and hearty casserole featuring tender potatoes, savory ham, and a creamy cheese sauce. This dish is perfect for a family dinner or a potluck gather…
Pierogies are delicious dumplings filled with potatoes and cheese. This recipe serves four people and takes around 45 minutes to prepare and cook. The recipe i…
A hearty and comforting stew featuring tender beef and cabbage in a rich, savory broth. This one-pot meal is perfect for cold days and is packed with flavor fro…
This rich and creamy Alfredo sauce shrimp and pasta recipe is a classic Italian dish with a twist. It features succulent shrimp and al dente pasta coated in a v…
