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Avatar photoJohnson Maya

Easy Fiesta Chicken Recipe (Skillet Dinner)

A vibrant, one-skillet fiesta chicken recipe bursting with bold Tex-Mex flavors—tender chicken, fire-roasted tomatoes, black beans, and a smoky-sweet spice blend. Ready in under 40 minutes, perfect for weeknights or feeding a crowd.
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium white onion, diced
  • 1 red bell pepper, sliced thin
  • 3 cloves garlic, minced
  • 1 cup (240g) fire-roasted diced tomatoes, with juice
  • 1 cup (170g) cooked black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle powder (or 1/2 tsp adobo sauce)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. fiesta chicken recipe recipeCard1
  2. Pat the chicken pieces dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and just cooked through. Transfer to a plate and set aside.
  3. In the same skillet, reduce heat to medium. Add diced onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle cumin, smoked paprika, chipotle powder, salt, and pepper over vegetables. Stir constantly for 30 seconds to toast spices and release their aromas.
  5. Pour in fire-roasted tomatoes with juice and chicken broth. Use a wooden spoon to scrape up the fond from the bottom of the pan. Bring to a gentle simmer.
  6. Return chicken to the skillet. Stir in black beans. Simmer uncovered for 8–10 minutes to allow flavors to meld and sauce to thicken slightly. Taste and adjust seasoning.
  7. Remove from heat. Stir in fresh cilantro. Serve immediately with rice, tortillas, or over greens.

Nutrition

Calories: 285 | Carbohydrates: 12 | Protein: 29 | Fat: 13 | Fiber: 4 | Sugar: 5

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth.
MAKE AHEAD: Cook and refrigerate for up to 2 days. Great for meal prep.
SUBSTITUTIONS: Use chicken breasts instead of thighs; reduce cook time by 2–3 minutes. For vegetarian version, use portobello mushrooms and vegetable broth.
PRO TIPS: Bloom spices immediately after sautéing vegetables to maximize flavor. Use low-sodium broth to control salt. For extra heat, add jalapeño slices during veggie sauté.
SERVING SUGGESTIONS: Serve with cilantro-lime rice, tortillas, or over a salad. Top with avocado, queso fresco, and sour cream.
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