Chicken, black bean and spinach skillet is just a few simple on-hand ingredients and makes for an easy, last minute dinner that’s ready in 15 minutes!
Not much beats a one pot wonder.
My family’s original version, created by my dad, is this one pot leftover chicken and spinach. It’s simple, I can make it any time and it’s always satisfying.
Or for a vegetarian version, we love this sweet potato, black bean and spinach sauté.
Today though is one of my favorites that I can even get my kids on board to eat.
This chicken, black bean and spinach skillet is seasoned with taco seasoning, finished with cheese and the perfect last minute easy dinner to whip up.
It’s just a handful of ingredients - that you likely have on hand already - and a great way to use a rotisserie chicken or leftover cooked chicken to make a speedy dinner.
We’re talking 15 minutes, start to finish, and dinner is served.
Plus, you can easily customize this and make it your own to work with what you have in your kitchen.
So let’s get cooking.
Ingredient Notes:
Onion: I love a red onion here, but a sweet onion or white onion would be fine to use as well.
Chicken: The recipe calls for cooked chicken, so please plan accordingly. I love the ease of a rotisserie chicken from the store, but leftover baked, grilled or roasted chicken would work too.
Black beans: My favorite. Feel free to substitute pinto beans or your favorite beans instead.
Taco seasoning: I make my own homemade taco seasoning, but a store-bought version is fine, too.
Spinach: Use the whole bag, add it in batches and stir until it’s just wilted.
Cheese: Shredded cheddar or Monterey Jack cheese work great here. You could also use a Mexican blend cheese if you prefer.
If you want to bulk up this meal a bit, you could add some roasted sweet potatoes to this dish. Or serve it with some rice or tortilla chips.
And of course I have topping ideas for you!
You can dress up your bowl with some Greek yogurt or sour cream, diced avocado, a dollop of guacamole, some salsa, fresh herbs, a dash of hot sauce, etc.
I hope you give this a try for a new quick and easy go-to dinner on those nights when you just need to throw everything into a pan and call it a day.
Enjoy!
XO,
Kathryn
P.S. If you make this recipe, please consider leaving a 5-star rating and review below. It helps others find my recipes!
Also, tag me on Instagram if you make this. I love seeing your creations!
Chicken Black Bean and Spinach Skillet
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¾ cup diced red onion
- 2 cloves garlic, minced
- 2 cups diced or shredded rotisserie chicken
- 1 (14.5 oz.) can black beans, rinsed and drained
- 2 teaspoons taco seasoning
- 6 oz. fresh baby spinach
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Optional toppings: Greek yogurt/sour cream, avocado, salsa, fresh herbs, hot sauce, etc.
Instructions
- Heat oil in a large skillet over medium heat. Add red onion and sauté until tender, 4-5 minutes.
- Add garlic and cook an additional 30 seconds.
- Add chicken, black beans and taco seasoning and stir until heated through. Add spinach and stir in until wilted.
- Serve immediately, with cheese, if using, and any other desired toppings.
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