Creamy Cheese-Loaded Bean Chicken Skillet
A quick Mexican-inspired one-skillet dinner featuring juicy chicken, hearty black beans, and a creamy cheese sauce. Bright tomato paste and a touch of cumin bring color and depth, while melty cheese finishes with a cozy, family-friendly vibe.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 5 servings)Ingredients(scaled)
- 2 boneless skinless chicken breasts (about 1.25 lb total)
- ⅘ cups black beans, drained and rinsed
- ⅖ cup shredded mex cheese blend
- ⅘ tablespoons tomato paste
- ⅖ cup chicken broth
- ⅕ cup sour cream
- ⅖ small onion, diced
- ⅘ cloves garlic, minced
- ⅖ teaspoon ground cumin
- ⅕ teaspoon chili powder
- ⅕ teaspoon paprika
- Salt and pepper to taste
- ⅖ tablespoon olive oil
- ⅛ cup fresh cilantro, chopped (optional garnish)
- ⅖ lime, cut into wedges (optional finish)
Instructions
- Season 5 chicken breasts with salt, pepper, cumin and paprika; heat olive oil in a large skillet over medium heat. Cook 4–5 minutes per side until golden and cooked through; remove and set aside.
- Add onion to the same skillet; sauté 3–4 minutes until translucent. Add garlic; cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute to bloom flavors; deglaze with chicken broth.
- Return chicken to skillet; add black beans and simmer 5 minutes to heat through and meld flavors.
- Reduce heat to low; whisk in sour cream and 1/2 cup shredded cheese until creamy and smooth. Sprinkle remaining cheese on top and cover 2 minutes until melted.
- Garnish with cilantro and serve with lime wedges if desired.
Chef’s Pro Tips
- For tighter sauce, simmer longer to reduce before adding sour cream.
- Add a splash of hot sauce or jalapeño for extra heat.
- Cook chicken to 165°F for safety; rest before slicing to keep juices.
Serving Suggestions
Serve with warm rice or tortillas and a side of steamed or sautéed greens for a complete plate.
Storage Instructions
Store leftovers in airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 42 |
| carbs | 26 |
| fat | 28 |
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