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Southwestern Chicken Orzo and Black Bean Skillet Recipe

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★★★★★

4.2 from 36 reviews

A flavorful and hearty Southwestern Chicken Orzo and Black Bean Skillet combining tender chicken strips, orzo pasta, black beans, corn, and a blend of spices, topped with melted Mexican cheese for a quick and satisfying one-pan meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 boneless skinless chicken breast halves (approximately 1 pound, cut into 1/2-inch strips)
  • Salt and freshly ground black pepper
  • 2 tablespoons taco seasoning (or another Southwestern-style seasoning, divided)
  • 2 tablespoons canola oil

Vegetables and Aromatics

  • 1 small onion (finely chopped)
  • 1 medium red bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 can (10.75-ounce) diced tomatoes with green chiles (undrained)
  • 1 cup corn kernels (thawed if frozen)

Grains and Legumes

  • 1 cup uncooked orzo pasta
  • 1 can (15-ounce) black beans (drained and rinsed)

Liquids and Cheese

  • 1 can (14.5-ounce) chicken broth (or more as needed)
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Season Chicken: Season the chicken strips evenly with salt, freshly ground black pepper, and 2 teaspoons of taco seasoning to infuse Southwestern flavors.
  2. Brown Chicken: Heat canola oil in a nonstick skillet over medium-high heat. Add the seasoned chicken strips and cook until well browned on both sides. Remove the chicken to a plate, reserving the drippings in the pan.
  3. Sauté Onions: Return the pan to medium heat, add the finely chopped onions with a pinch of salt, and cook for 7-8 minutes until the onions become soft and translucent.
  4. Add Bell Pepper: Stir in the chopped red bell pepper and continue sautéing for an additional 4-5 minutes until softened.
  5. Add Garlic: Add the minced garlic and cook briefly for 30 seconds until fragrant, being careful not to burn it.
  6. Return Chicken: Place the browned chicken strips back into the skillet with the vegetables.
  7. Add Tomatoes and Broth: Pour in the diced tomatoes with green chiles (undrained), chicken broth, and sprinkle in the remaining taco seasoning. Bring the mixture to a boil.
  8. Add Orzo and Simmer: Stir in the uncooked orzo pasta, reduce the heat to medium-low, cover, and let cook for 15-17 minutes until the orzo is tender and liquid mostly absorbed. Add more chicken broth if necessary to prevent drying out.
  9. Mix in Corn and Beans: Stir in the thawed corn kernels and rinsed black beans, heating through for a few minutes.
  10. Add Cheese and Serve: Stir half of the shredded Mexican blend cheese into the skillet, then sprinkle the remaining cheese evenly on top. Serve immediately while the cheese is melty and warm.

Notes

  • Adjust seasoning levels to taste, especially salt and taco seasoning.
  • If you prefer a spicier dish, add extra diced green chiles or a pinch of cayenne pepper.
  • Fresh corn can be used instead of frozen if available.
  • Chicken broth can be substituted with vegetable broth for a lighter flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Southwestern chicken, orzo pasta, black beans, one skillet meal, Mexican blend cheese, easy dinner, weeknight recipe

Find it online: https://foodiecara.com/southwestern-chicken-orzo-and-black-bean-skillet-recipe/