Spicy Mexican Chicken, Sweet Potato, and Black Bean Skillet Recipe

Sizzling Mexican chicken dances with sweet potato and black beans in this one-pan wonder that promises pure comfort.

Bold flavors mingle effortlessly across the skillet, creating a meal that feels like a warm embrace.

Tender chicken nestled among creamy potatoes and hearty beans, each bite telling a vibrant culinary story.

Weeknight dinners demand something special, and this recipe rises to the challenge with minimal effort and maximum satisfaction.

Spices weave their magic, transforming simple ingredients into an extraordinary meal that sparks conversation.

Colorful and nutritious, this skillet brings excitement to your table without complicated techniques or hard-to-find ingredients.

I promise you’ll want to savor every single forkful of this delightful creation.

Tips For Mexican Chicken, Sweet Potato, And Black Bean Skillet

• Prep Chicken Perfectly: Pat chicken dry before seasoning to ensure a crispy, golden-brown exterior that locks in flavor and moisture.
• Slice Sweet Potatoes Evenly: Cut sweet potatoes into uniform, bite-sized pieces to guarantee consistent cooking and prevent some chunks from becoming mushy while others remain undercooked.
• Layer Spices Strategically: Toast spices briefly in the pan to release their essential oils, intensifying the overall taste and creating a more complex, aromatic Mexican-inspired dish.
• Customize for Dietary Needs: Swap chicken for tofu or additional beans to make this a vegetarian-friendly skillet, or use cauliflower rice instead of traditional rice for a low-carb option.
• Optimize Cheese Melting: Remove skillet from heat when adding cheese to prevent overcooking and achieve a smooth, perfectly melted topping that enhances the dish's richness.

How To Store And Reheat Mexican Chicken, Sweet Potato, And Black Bean Skillet

• Refrigerate: Transfer cooled skillet contents to an airtight container and store in the refrigerator for up to 3-4 days.
• Microwave: Reheat individual portions in a microwave-safe dish, covering with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each to ensure even warming.
• Stovetop: Warm leftovers in a skillet over medium-low heat, adding a splash of chicken broth to restore moisture and prevent sticking. Stir gently until heated thoroughly.
• Freezer Option: Freeze flat in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating using microwave or stovetop methods.

Pairing Ideas For Mexican Chicken, Sweet Potato, And Black Bean Skillet

• Pair with Zesty Margarita: Mix a classic margarita with fresh lime juice, tequila, and a touch of agave nectar to complement the skillet's vibrant Mexican flavors. The citrusy, tangy cocktail will cut through the richness of the chicken and cheese.
• Serve with Cool Cilantro Slaw: Whip up a crisp, refreshing coleslaw with chopped cilantro, lime juice, and a light mayo dressing. This side dish will provide a crunchy contrast to the warm, hearty skillet and balance its spicy notes.
• Match with Crisp Mexican Lager: Grab a cold Corona or Modelo Especial to wash down the meal. The light, clean beer will tame the dish's spiciness and refresh your palate between bites of the robust skillet.
• Top with Fresh Avocado Cream: Blend ripe avocados with sour cream, lime juice, and a pinch of salt to create a smooth, creamy topping. This cooling sauce will add a luxurious texture and mellow out the skillet's bold seasonings.

Ways To Mix Up Mexican Chicken, Sweet Potato, And Black Bean Skillet

• Spicy Southwest Fusion: Kick up the heat by adding diced jalapeños, crushed red pepper flakes, and a splash of hot sauce during cooking. Swap regular cheese for pepper jack to amplify the spicy profile.
• Mediterranean Herb Chicken Skillet: Replace Mexican spices with oregano, thyme, and rosemary. Substitute black beans with chickpeas and add crumbled feta cheese for a Mediterranean-inspired version.
• Vegetarian Power Bowl: Remove chicken and double the black beans. Add quinoa or cauliflower rice for extra protein. Include roasted zucchini and corn to boost vegetable content and create a hearty plant-based meal.
• Caribbean Coconut Spin: Incorporate coconut milk instead of chicken broth. Add pineapple chunks for sweetness and use Caribbean jerk seasoning to transform the skillet into a tropical-inspired dish.

FAQs For Mexican Chicken, Sweet Potato, And Black Bean Skillet

• What makes this Mexican skillet dish unique?

This recipe combines the richness of chicken with the sweetness of sweet potatoes and the hearty texture of black beans, creating a one-pan meal that’s packed with flavor and nutrients from traditional Mexican spices like chili powder, cumin, and paprika.

• Is this recipe spicy?

The dish has a mild to moderate heat level from chili powder and diced green chilies. You can easily adjust the spiciness by reducing or increasing the amount of chili powder to suit your personal taste preferences.

• Can I use a different type of protein instead of chicken?

Absolutely! You can substitute the chicken with ground turkey, shredded beef, or even make it vegetarian by using extra firm tofu or additional black beans as a protein source. The spices and vegetables will still provide amazing flavor.

• Do I need any special cooking skills to make this skillet?

Not at all! This recipe is beginner-friendly and requires basic cooking techniques like chopping vegetables, seasoning meat, and simmering ingredients in a single skillet. Even novice cooks can successfully prepare this delicious one-pan meal.

Why Mexican Chicken, Sweet Potato, And Black Bean Skillet Is So Satisfying

• Unleash Vibrant Flavors: This Mexican skillet bursts with bold, zesty spices like chili powder, cumin, and paprika that dance together, creating a mouthwatering symphony of tastes that'll make your taste buds sing.
• Celebrate One-Pan Convenience: Minimal cleanup and maximum deliciousness come together in this simple skillet meal, perfect for busy weeknights when you want a nutritious dinner without spending hours in the kitchen.
• Customize Your Comfort: Easily adaptable with optional toppings like rice, tortillas, or avocado, this recipe invites everyone to personalize their plate and enjoy a satisfying, hearty meal that suits individual preferences.
• Nutrition Packed with Love: Loaded with protein from chicken, fiber-rich black beans, and vitamin-packed sweet potatoes, this dish delivers a balanced, wholesome meal that feels both indulgent and wholesome.

What You Need For Mexican Chicken, Sweet Potato, And Black Bean Skillet

• Chicken: Lean protein that provides a hearty main component. Choose boneless, skinless chicken breasts or thighs for best results.
• Black Beans: Protein-packed legume that adds texture and nutrition. Canned beans work well for convenience.

• Sweet Potato: Provides sweetness and robust texture. Look for firm, smooth potatoes without blemishes.
• Onion: Adds depth of flavor and aromatic base. Yellow or white onions are ideal.
• Bell Pepper: Brings color and mild sweetness. Red or green peppers work nicely.
• Garlic: Creates a flavor foundation. Fresh garlic cloves preferred over pre-minced.

• Olive Oil: Provides cooking fat and subtle flavor. Extra virgin olive oil recommended.
• Salt, Pepper: Basic seasoning for overall taste.
• Chili Powder, Cumin, Paprika, Oregano: Mexican-inspired spice blend that creates complex flavor profile.
• Diced Tomatoes with Green Chilies: Adds moisture and slight heat.
• Chicken Broth: Creates cooking liquid and adds depth.
• Shredded Cheese: Provides creamy, melty topping. Cheddar or Mexican blend work well.
• Lime Juice: Adds bright, fresh finish.
• Cilantro: Classic Mexican herb for garnish and fresh flavor.

How To Cook Mexican Chicken, Sweet Potato, And Black Bean Skillet

Step 1: Sizzle the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken pieces and season generously with salt and pepper. Cook until the chicken develops a golden-brown crust and becomes fully cooked. Transfer the chicken to a plate and set aside.

Step 2: Roast the Veggie Medley

• Diced sweet potatoes
• Chopped onions
• Sliced bell peppers

• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano

Stir quickly to release the aromatic flavors and prevent burning.

Step 3: Create a Saucy Harmony

• Black beans
• Diced tomatoes with green chilies
• Chicken broth

Gently mix all ingredients. Return the cooked chicken to the skillet and bring the mixture to a gentle simmer. Cover and let everything meld together, allowing the sweet potatoes to become tender and absorb the rich flavors.

Step 4: Melt and Garnish

Sprinkle shredded cheese across the top of the skillet. Cover and let the cheese melt into a gooey blanket. Finish with a bright squeeze of fresh lime juice and a generous handful of chopped cilantro.

Step 5: Serve with Flair

Dish out this colorful skillet directly from the pan. Pair with warm tortillas, fluffy rice, or creamy avocado slices for a complete meal that celebrates bold Mexican-inspired flavors.

Mexican Chicken, Sweet Potato, And Black Bean Skillet Recipe

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4.6 from 26 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Mexican chicken, sweet potato, and black bean skillet brings bold flavors dancing across your plate with authentic southwestern flair. Hearty ingredients meld into a quick, satisfying meal packed with protein and comfort you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 lb (0.45 kg) boneless, skinless chicken breast, cut into bite-sized pieces
• 1 can (15 ounces/425 grams) black beans, drained and rinsed
• ½ cup shredded cheese (cheddar, Mexican blend, or Monterey Jack)

Vegetables and Aromatics:

• 1 medium sweet potato, peeled and diced
• ½ small onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 can (10 ounces/280 grams) diced tomatoes with green chilies (like Rotel)
• ¼ cup chopped cilantro (for garnish)
• Juice of 1 lime

Spices and Liquids:

• 2 tablespoons olive oil
• ½ cup low-sodium chicken broth
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano

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Instructions

1. Warm a skillet with olive oil over medium heat and carefully sear the chicken pieces until golden brown, seasoning with salt and pepper. Transfer the cooked chicken to a separate plate.
2. In the same skillet, introduce another splash of olive oil and gently sauté diced sweet potatoes, onions, and bell peppers. Allow vegetables to soften and develop subtle caramelization.
3. Awaken the aromatic spices by introducing minced garlic, chili powder, cumin, paprika, and oregano. Stir quickly to prevent burning and release their vibrant flavors.
4. Pour in black beans, diced tomatoes with green chilies, and chicken broth, creating a rich, hearty base. Nestle the previously cooked chicken back into the skillet.
5. Reduce heat and allow the mixture to simmer gently, ensuring sweet potatoes become tender and ingredients meld harmoniously. Cover the skillet to trap moisture and intensify flavors.
6. Sprinkle shredded cheese across the surface, creating a melting blanket of richness. Cover briefly to help cheese become luxuriously smooth.
7. Finish the dish with a bright squeeze of fresh lime juice and a generous scattering of chopped cilantro. Serve directly from the skillet alongside rice, warm tortillas, or creamy avocado slices for a complete Mexican-inspired meal.

Notes

• Customize the heat level by adjusting the amount of chili powder and choosing mild or spicy diced tomatoes with green chilies.
• Swap chicken for plant-based protein like tofu or tempeh to create a vegetarian version that maintains the dish’s robust flavor profile.
• Use pre-cooked rotisserie chicken to drastically reduce cooking time and simplify meal preparation, perfect for busy weeknights.
• Enhance nutritional value by adding extra vegetables like spinach or zucchini during the vegetable cooking stage, increasing fiber and micronutrient content.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 25 g
• Cholesterol: 70 mg