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Mexican Skillet Chicken with Black Bean Sauce

This skillet chicken with black bean sauce is an easy weeknight dinner that doesn't require any marinating time, so you don't have to plan ahead. It's delicious with a side of cilantro lime rice or cheese quesadillas!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Liv

Ingredients

For the Black Bean Sauce

  • 1 tsp. cooking oil (I use avocado or grapeseed oil)
  • 1 small or medium onion, roughly chopped
  • 2 garlic cloves, halved
  • 15 oz. can black beans, drained with 1 tablespoon liquid reserved
  • 10 oz. can diced tomatoes and green chiles
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. ground cumin
  • 2 Tbsp. fresh cilantro
  • 1 Tbsp. lime juice

For the Chicken

  • 4 chicken breasts (about 4 oz. each)
  • 2 tsp. fajita seasoning
  • 1 tsp. cooking oil (I use avocado or grapeseed oil)

Instructions

Make the Sauce

  • Sauté onion and garlic in cooking oil under tender. 
  • Drain beans, reserving 1 Tbsp. liquid, and rinse beans. Add onion & garlic, beans with reserved liquid, tomatoes, cayenne pepper, cumin, cilantro, and lime juice to blender or food processor. Process until smooth. 
  • Pour mixture into a small saucepan and cook over medium-low heat, until heated through.

Make the Chicken

  • Using a meat mallet or the bottom of a heavy skillet, pound breasts to an even thickness. Sprinkle with fajita seasoning.
  • On medium-low heat, cook chicken in oil over medium-low heat for 4-5 minutes on each side, with lid on, or until chicken is done. 
  • Top chicken with black bean sauce and guacamole, salsa, shredded cheese, and sour cream or plain Greek yogurt. Serve with cilantro lime rice or cheese quesadillas. 

Notes

To make cilantro lime rice: Cook brown rice according to package direction, adding a pinch of salt and a small spoonful of coconut oil. Once the rice is done, add a squeeze of fresh lime juice and a handful of chopped cilantro.