When it comes to cooking, there’s no denying the appeal of a classic combination: chicken and beans. This dynamic duo can be found in countless cuisines around the world, from hearty stews and soups to vibrant salads and wraps. Whether you’re looking for a comforting weeknight dinner or a flavorful dish to serve at your next gathering, we’ve got you covered with our collection of 20 mouth-watering chicken and bean recipes.
From spicy chilies to creamy soups, crispy tacos to rich casseroles, these dishes are sure to satisfy even the pickiest eaters. And the best part? They’re all incredibly easy to make and require minimal prep time – perfect for busy home cooks who still want to impress their family and friends with a delicious meal.
In this article, we’ll be exploring some of our favorite chicken and bean recipes that are sure to become staples in your kitchen.
Spicy Chicken and Black Bean Chili
This hearty chili recipe combines tender chicken, creamy black beans, and a kick of heat from jalapeños, all simmered together in a rich tomato-based broth. Perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups cooked black beans
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup water
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 jalapeños, sliced
Instructions:
1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onion, garlic, black beans, diced tomatoes, water, cumin, chili powder, and cayenne pepper. Stir to combine.
3. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the chicken is fully cooked and the flavors have melded together.
4. Taste and adjust seasoning as needed. Serve hot, garnished with sliced jalapeños.
Cooking Time: 25-30 minutes
Creamy Chicken and White Bean Soup
This comforting soup combines the richness of chicken, beans, and cream with the simplicity of aromatics like onion and garlic. Perfect for a cozy evening meal or a quick lunch, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup dried white beans (such as cannellini or Great Northern)
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the chicken broth, white beans, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Grilled Chicken and Pinto Bean Tacos
Savory and flavorful, these tacos combine the richness of grilled chicken with the comforting warmth of pinto beans. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup cooked pinto beans
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, diced tomatoes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and cumin. Grill for 5-6 minutes per side or until cooked through.
3. In a large skillet, heat olive oil over medium heat. Add bell pepper and cook until tender, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled chicken, pinto beans, bell pepper mixture, and desired toppings.
Cooking Time: 15-20 minutes
Slow Cooker Chicken and Kidney Bean Stew
This hearty stew is a perfect blend of flavors and textures, simmered to perfection in your slow cooker. With chicken, kidney beans, and aromatic spices, it’s an easy and satisfying meal for any time of the day.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Add all ingredients to your slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Chicken and Cannellini Bean Salad
A refreshing and flavorful salad that combines tender chicken, creamy cannellini beans, and a hint of Mediterranean flair.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1/2 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chicken, cannellini beans, red onion, and olives.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the chicken mixture and toss to combine.
4. Top with feta cheese and season with salt and pepper to taste.
Cooking Time: 5 minutes (prep) + 0 minutes (no cooking required)
One-Pot Chicken and Black Bean Rice
A flavorful and nutritious one-pot dish that combines the richness of chicken, black beans, and rice, all cooked together in a savory tomato-based broth. Perfect for a quick weeknight meal or weekend dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked black beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the diced tomatoes, cumin, chili powder, salt, and pepper to the pot. Cook for 1 minute.
4. Add the rice, water or broth, and black beans to the pot. Stir to combine.
5. Return the chicken to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Chicken and Chickpea Curry
This recipe combines the tender chicken breast with the creamy texture of chickpeas, all wrapped up in a rich and aromatic curry sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onions, garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, until onions are softened, about 8 minutes.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Return chicken to pan and cook until heated through, about 5-7 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: Approximately 30-40 minutes.
Baked Chicken and Navy Bean Casserole
A comforting one-dish meal that combines the flavors of chicken, navy beans, and vegetables in a savory casserole. This recipe is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 can (15 ounces) navy beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, navy beans, onion, garlic, corn kernels, flour, paprika, salt, and pepper.
3. Mix well until the ingredients are evenly distributed.
4. Pour in the milk and mix until the mixture forms a casserole-like consistency.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with shredded cheddar cheese.
7. Bake for 35-40 minutes, or until the chicken is cooked through and the casserole is golden brown.
Cooking Time: 35-40 minutes
Chicken and Black Bean Enchiladas
A delicious and flavorful Mexican-inspired dish that combines the richness of chicken with the boldness of black beans, all wrapped up in a warm tortilla.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (divided)
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken, onion, garlic, cumin, and chili powder until the chicken is cooked through.
3. Add the black beans and stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by placing some of the chicken and bean mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour half of the enchilada sauce over the rolled tortillas, then sprinkle with half of the cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Chicken and White Bean Skillet
This hearty one-pot dish is a flavorful combination of chicken, white beans, and vegetables, perfect for a weeknight dinner or weekend lunch. With minimal prep and quick cooking time, it’s an excellent option when you need a satisfying meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp dried thyme
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the onion, garlic, and red bell pepper to the skillet; cook until tender, about 5 minutes.
4. Stir in the white beans, thyme, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
5. Return the chicken to the skillet and stir to combine.
6. Serve hot, garnished with parsley if desired.
Cooking Time: About 20-25 minutes
Chicken and Black Bean Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the richness of chicken with the earthy taste of black beans and bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, mix chicken, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and top with cheese (if using). Return to oven for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Chicken and Garbanzo Bean Hummus Wrap
This flavorful wrap combines the creaminess of hummus with the protein-packed goodness of chicken, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick lunch or snack.
Ingredients:
– 1 boneless, skinless chicken breast
– 1/2 cup cooked garbanzo beans (chickpeas)
– 1/4 cup hummus
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 whole wheat tortilla
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. Season the chicken breast with cumin, salt, and pepper. Cook for 5-6 minutes per side, or until cooked through.
3. In a blender or food processor, combine garbanzo beans, hummus, olive oil, onion, garlic, and a pinch of salt and pepper. Blend until smooth.
4. Assemble the wrap by slicing the cooked chicken into thin strips and placing it on the tortilla with the hummus mixture.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Chicken and Red Bean Jambalaya
This classic Louisiana dish combines the flavors of chicken, red beans, and spices for a hearty one-pot meal that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup uncooked white rice
– 2 tbsp olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper; cook for an additional minute.
4. Add the chicken and cook until browned, about 5-6 minutes.
5. Add the diced tomatoes, red beans, rice, and chicken broth. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Chicken and Butter Bean Stew
This comforting stew is a perfect blend of tender chicken, creamy butter beans, and aromatic spices. Perfect for a cozy evening meal or a quick lunch, this recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup dried butter beans, soaked overnight and drained
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the soaked butter beans, chicken broth, smoked paprika, and thyme. Season with salt and pepper to taste.
6. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
Cooking Time: 45-50 minutes
Chicken and Black Bean Quesadillas
Elevate your snack game with these mouthwatering chicken and black bean quesadillas, packed with tender protein, creamy beans, and melted cheese. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 can (15 ounces) black beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: diced tomatoes, avocado, sour cream
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, black beans, olive oil, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with half of the chicken-bean mixture and half of the cheese.
4. Fold the tortilla in half to enclose filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted. Flip and cook the other side.
6. Repeat with remaining ingredients.
7. Serve hot with desired toppings.
Cooking Time: 12-15 minutes
Chicken and Cannellini Bean Pasta
A comforting and satisfying pasta dish that combines the flavors of chicken, beans, and cream, perfect for a weeknight dinner. This recipe is easy to make and packed with protein and fiber.
Ingredients:
– 8 oz pasta (such as pappardelle or linguine)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 can cannellini beans (15.5 oz), drained and rinsed
– 1 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook chicken and garlic over medium-high heat until browned, about 5-6 minutes.
3. Add cannellini beans, heavy cream, oregano, salt, and pepper. Stir to combine.
4. Simmer sauce for 5-7 minutes or until heated through, stirring occasionally.
5. Combine cooked pasta, reserved pasta water, and chicken-bean sauce. Toss to coat.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Chicken and Pinto Bean Burritos
Satisfy your cravings with these flavorful burritos packed with tender chicken, creamy pinto beans, and crunchy veggies. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 8-10 flour tortillas
– Shredded cheese (cheddar or Monterey Jack), for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté onion and garlic until softened. Add bell pepper and cook until tender.
3. Stir in cooked chicken, pinto beans, and olive oil. Cook for 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with the chicken mixture, then top with cheese and desired toppings.
6. Serve immediately.
Cooking Time: 15-20 minutes
Chicken and Black Bean Nachos
Elevate your nacho game with this simple recipe that combines juicy chicken, creamy black beans, and melted cheese.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 tortilla chips
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a skillet, cook chicken over medium-high heat until browned and cooked through.
3. Add olive oil, onion, bell pepper, and jalapeño to the skillet; cook until vegetables are tender.
4. Stir in black beans; season with salt and pepper.
5. Arrange tortilla chips on a baking sheet; top with chicken mixture and shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve immediately and enjoy!
Cooking Time: 15-17 minutes
Chicken and White Bean Chili Verde
This hearty chili combines the richness of chicken, white beans, and green chilies with a hint of cumin and coriander. A perfect blend of flavors and textures to warm up on a chilly day.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) white kidney beans, drained and rinsed
– 1 can (4 oz) green chilies, chopped
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Stir in cumin, coriander, paprika, salt, and pepper.
4. Add the white beans, green chilies, and chicken broth. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
6. Stir in heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Chicken and Black Bean Stuffed Sweet Potatoes
This recipe combines the natural sweetness of sweet potatoes with the savory flavors of chicken and black beans, creating a satisfying and healthy meal. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 4 large sweet potatoes
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, then add cooked chicken and black beans. Cook for an additional 2-3 minutes.
5. Once sweet potatoes are cooked, slice them in half lengthwise and fluff the flesh with a fork.
6. Stuff each sweet potato with the chicken and black bean mixture.
Cooking Time: Approximately 1 hour and 15 minutes (including sweet potato baking time).
Summary
Get ready to spice up your meal routine with these 20 mouth-watering chicken and bean recipes! From hearty stews and soups to flavorful tacos and wraps, there’s something for every occasion. Whether you’re in the mood for a spicy kick or a creamy comfort food, this collection has got you covered. With a range of flavors and textures, these recipes are perfect for family dinners, potlucks, or just a quick weeknight meal. So go ahead, get cooking, and discover your new favorite chicken and bean combination!
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