Southwestern Chicken Orzo and Black Bean Skillet
Updated Jul 14, 2021, Published Nov 10, 2018
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Southwestern Chicken, Orzo and Black Bean Skillet is an easy and festive stovetop dinner that’s perfect for a weeknight! Your family will ask for it again and again! For another family-friendly one-pot meal, be sure to try my Beef Rice Zucchini Skillet!
“Made this last night and my family LOVED it! I just ate some of the leftovers for lunch and this recipe is definitely a keeper!“
Hey, all! I’ve got a dish that’s super easy for a weeknight with a serious delish factor you and your whole family will love! Southwestern Chicken, Orzo and Black Bean Skillet!
As I was making this, my hubby kept looking over at it like… “When is that going to be ready?”
How’s this? It’s ready in about 45 minutes from start to finish and best of all, it’s made on the stovetop in just one skillet! Your family is going to love this dish!
What is orzo?
Orzo, also called risoni is pasta that is shaped like a grain of rice. It can be made with regular white flour or whole wheat flour. Because it is made with wheat, it generally is not gluten-free like rice is. However, DeLallo makes gluten-free orzo.
I love that it cooks so quickly and is so versatile!
How to make Southwestern Chicken, Orzo and Black Bean Skillet:
- Slice two chicken breast halves into thin strips.
- Season generously with salt, black pepper and your favorite taco seasoning or another Southwestern-style seasoning.
- Brown, then transfer to a plate.
- Cook some onion, red bell pepper…
- Add the chicken back to the skillet.
- Then add canned diced tomatoes with green chiles, chicken broth, the orzo, more of the taco seasoning…
- And cook away!
- Add frozen corn that you’ve thawed and drained and rinsed black beans…
- Cheese!
- …And you’ve got one of the most satisfying, comforting meals ever that you can make in one skillet the whole family will love!
Southwestern Chicken, Orzo and Black Bean Skillet is cheesy, pleasy and easy! Guaranteed to become a new family favorite you’ll want to make again and again!
For more great easy, family-friendly chicken recipes, try my:
- Grilled Tajin-Seasoned Chicken Fajitas
- Southwestern Chicken, Rice and Black Bean Stuffed Peppers
- Cheesy Skillet Chicken Pot Pie
- Korean Braised Chicken Thighs
- Creamy One Pot Chicken and Orzo “Risotto” with Bacon
- Mexican Chicken, Poblano and Black Bean Tortilla Casserole
- Bacon-Wrapped Chicken Tenders with Raspberry Chipotle Sauce
Southwestern Chicken Orzo and Black Bean Skillet
Ingredients
- 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
- 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 can (14.5-ounce) chicken broth, or more as needed
- 1 cup uncooked orzo pasta
- 1 cup corn kernels, thawed if frozen
- 1 can (15-ounce) black beans, drained and rinsed
- 2 cups shredded Mexican blend cheese
Instructions
- Season chicken strips with salt, black pepper and 2 teaspoons taco seasoning.
- Heat oil in a nonstick skillet or saute pan over medium-high heat. Place chicken strips in the pan and brown well on both sides. Transfer to a plate but reserve dripping in the pan. Return pan to medium-high heat.
- Add the onion and a pinch of salt, then reduce heat to medium. Cook the onions until softened, 7-8 minutes.
- Add the red bell pepper and continue cooking another 4-5 minutes or until softened.
- Add garlic and cook briefly or until fragrant, 30 seconds.
- Return chicken to the skillet.
- Add diced tomatoes, chicken broth and remaining taco seasoning. Bring to a boil.
- Add orzo and stir. Reduce heat to medium-low, cover and cook 15-17 minutes or until orzo is cooked through and the liquid is absorbed but not dry. (Add additional chicken broth if needed.)
- Stir in corn and black beans and heat through.
- Stir in half the cheese then sprinkle the remaining cheese over the top. Serve immediately.
Notes
- Can also be made with white rice.
- Instead of canned diced tomatoes with green chiles, use fresh tomatoes, jalapenos, or another green chile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This one’s a keeper!! I topped with some fresh diced jalapeño and cilantro. Thank you for sharing!!
Hi, Angela, Thanks so very much and happy you enjoyed! Love the addition of the jalapeno and cilantro. Appreciate your trying the recipe and taking the time to come back and comment and rate.
Easy and delicious! Everyone loved it.
Hi, Aileen, Thanks so very much and happy everyone enjoyed. Appreciate your taking the time to come back and comment and rate.
Does it matter if I use a non-stick skillet or not?
Hi, Joy, Thanks so much for your question. No, it doesn’t really matter if it doesn’t matter to you. Because of the cheese, clean-up may not be a breeze. Do you have an enameled cast iron skillet? That would be a great alternative. Thanks again and hope you enjoy!
Made this last night everyone loved it ! I didn’t have a can of diced tomatoes but I did have a jar of salsa in fridge ! It was a good substitute!!
Hi, Fran, Thanks so very much and so happy every enjoyed!! Salsa is definitely a great substitute. Thanks again!!
Great recipe! Will definitely make again! Can you tell me what a serving size is? 1 cup, 1/2 cup?
Hi, Donna, Thanks so very much and glad you enjoyed! One serving would be approximately 1/4 of the skillet unless you’re a light eater. Because the recipe calls for two boneless skinless chicken breast halves cut into pieces, one serving would have 1/2 of the chicken breast, 1/4 cup of the dry orzo, 1/4 cup of the corn, 1/4 of the can of beans, etc. All reasonable amounts for a serving. Because this is an “all-inclusive” kind of meal, all you’d really need on the side is a green vegetable or salad. Thanks again and hope this answers your question.
What a great starting point for dinner! I made this tonight but added my own tweaks. Used red onion and added with the corn and beans, did not use chili spice but did use a couple of my Mexican spice blends (one included lime) plus some cumin. Oh and there is a company in Seattle’s Pike Street Market that makes some wonderful flavored orzo, so I used what I had left instead of plain orzo. It was very good and I will be making this again.
Hi, Kimberly and thanks so much! Love that you made the recipe your own and built on it. I’ve only been to that market once and would really love to go back. Thanks for the suggestion!
Hi Carol, just a quick FYI- the company is called Pappardelle’s Pasta and they do mail order. I just ordered 3 different orzo pastas from them but they have more. I love building tasty and unique dishes with them and I’m sure you would too. Just be careful as some are really spicy!
Thanks so much, Kimberly! Orzo pasta is one of my favorites to use so I’ll definitely give them a look!
Obsessed with one pot meals! Anything with orzo is my favorite and I love the photography!
Thanks, Amanda! Hope you enjoy!
Made this last night and my family LOVED it! I just ate some of the leftovers for lunch and this recipe is definitely a keeper. I have tried several of your recipes and they are easy to follow – plus they are delicious. Thank you for posting.
Hi, Stephanie, Thanks so very much and you made my day! So glad you and yours enjoyed and I greatly appreciate the kind words! Thanks again!