This skillet chicken recipe is a true one-pot meal that combines juicy chicken thighs with black beans, rice, tomatoes, and chiles. Inspired by Diana Henry and adapted by Margaux Laskey, the dish is cooked in a single 12-inch skillet, allowing the rice to soak up all the flavorful juices as the chicken roasts. It’s simple, comforting, and perfect for a satisfying dinner with minimal cleanup.

Skillet Chicken With Black Beans

Why You’ll Love This Recipe

I love this recipe because it’s straightforward yet packed with flavor. Cooking everything in one pan means the rice absorbs the spices and chicken juices, creating a deeply savory and aromatic dish. The blend of black beans and chiles adds a nice smoky heat and texture contrast, making the meal feel hearty and balanced. Plus, leftovers are fantastic for repurposing into tacos or enchiladas, which I always appreciate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Black beans
Long-grain white rice
Canned diced tomatoes
Fresh or pickled chiles
Chicken broth or stock
Ground cumin
Onion
Garlic
Olive oil
Salt and pepper

Directions

Preheat the oven and prepare your 12-inch skillet by heating olive oil over medium heat.
Season the chicken thighs with salt, pepper, and ground cumin, then sear them skin-side down in the skillet until golden and crispy. Remove and set aside.
In the same skillet, sauté chopped onions and garlic until softened and fragrant.
Add the rice, stirring to coat it in the oil and spices.
Pour in the chicken broth, diced tomatoes, black beans, and chopped chiles. Stir to combine.
Nestle the seared chicken thighs on top of the rice mixture.
Transfer the skillet to the oven and bake until the chicken is cooked through and the rice is tender, about 40 minutes.
Let rest briefly before serving.

Servings and Timing

This recipe serves about 4 people. Total time is roughly 1 hour, including preparation and cooking.

Variations

I sometimes swap black beans for pinto or kidney beans for a different texture. You can also add bell peppers or corn for extra color and sweetness. For a spicier kick, I use fresh jalapeños or serranos instead of mild chiles. If I want to lighten the dish, I use skinless chicken breasts, but the thighs provide the best flavor and juiciness.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I gently warm the dish in a skillet over medium-low heat or in the microwave until heated through. Adding a splash of chicken broth or water helps keep the rice from drying out during reheating.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs work fine, but bone-in will give more flavor and juiciness.

What if I don’t have a 12-inch skillet?

Using a different size pan can affect cooking times. If your skillet is smaller, the chicken and rice may overcrowd and cook unevenly. Larger pans might spread the ingredients too thin and dry out the rice.

Can I make this recipe vegan or vegetarian?

You can omit the chicken and use vegetable broth instead. Add extra beans or vegetables like zucchini and bell peppers to make it hearty.

How spicy is this dish?

The spice level depends on the chiles you use. Mild chiles keep it subtle, while fresh hot peppers increase the heat.

Can I prepare this dish ahead of time?

Yes, you can assemble everything and refrigerate before baking. Just add a few extra minutes to the cooking time if starting from cold.

Conclusion

This Skillet Chicken With Black Beans, Rice and Chiles recipe is one of my go-to meals when I want something comforting, flavorful, and easy to prepare. Cooking everything in one pan saves time and effort without sacrificing taste. Whether served fresh or repurposed as leftovers, this dish delivers on both convenience and satisfaction.