3/4 view up of a Latin Chicken Skillet with Black Beans + Tomatoes with a cutting board and limes off to the side.

Latin Chicken Skillet with Black Beans + Tomatoes

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli


You’re less than 30 minutes away from serving up a delicious, homemade chicken dinner with Latin flair! And with just a handful of ingredients and a single skillet, this Latin skillet is a perfect meal for busy weeknights.



  • 2 tablespoons olive oil
  • 1 package (about 56 pieces, 1 1/2 to 2 pounds total) chicken breast cutlets, pat dry
  • 2 teaspoons adobo seasoning
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 1/2 cups grape tomatoes, halved
  • 1 (15.5-ounce) can black beans
  • Lime wedges, for garnish (optional)


  1. Heat oil over medium-high heat in a large skillet.
  2. Season chicken with adobo seasoning, then fry until golden brown on the bottoms, about 3 minutes. Flip chicken over and add garlic and shallots, shaking the pan a bit so the garlic and shallots move toward the bottom of the pan. Continue to cook until fragrant, about 2 minutes.
  3. Add tomatoes and cook for 3 minutes. Lower the heat to medium, add beans, and simmer until the beans are heated through and the chicken is fully cooked, about 5 minutes longer.
  4. Serve chicken and black beans with lime wedges alongside, if desired.

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