Cheesy Chicken Skillet

with Black Beans & Shishito Peppers

25 MIN

4 Servings

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From the Test Kitchen

This zesty skillet combines bites of tender chicken with hearty black beans, crisp shishito peppers, and tender red onion—all simmered in our bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde. It’s all served with a side of warm flour torillas, perfect for scooping or building your own tacos.

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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
8 Flour Tortillas
2 15.5-Ounce Can Black Beans
4 oz Grape Tomatoes
1 Red Onion
6 oz Shishito Peppers
4 oz White Cheddar Cheese
⅓ cup Tomatillo-Poblano Sauce
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the tomatoes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Halve the tomatoes. Place in a bowl. Add 2 tablespoons of the tomatillo-poblano sauce; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Char the peppers:

Meanwhile, in a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and charred. Season with salt and pepper. Transfer to a bowl. Wipe out the pan.

3 Start the skillet:

Pat the chicken dry with paper towels. Place in a large bowl. Add the sliced onion; season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the drained beans, charred peppers, and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Finish the skillet & serve your dish:

Evenly top the cooked chicken and vegetables with the grated cheese. Loosely cover the pan with foil. Cook on medium-high, without stirring, 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skilllet topped with the marinated tomatoes (including any liquid). Serve the warmed tortillas on the side. Enjoy!