Chicken with Picante Black Bean Sauce

Campbell's Chicken with Picante Black Bean Sauce Recipe

Boneless chicken breasts get a kick of southwest flavor in this easy to make skillet dish that's on the table in just 35 minutes.

At a glance


10 min.


35 min.



Cook: 25 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 1/2 pounds skinless, boneless chicken breast halves (6 breast halves)
1 tablespoon vegetable oil
2/3 cup Pace® Picante Sauce
1/2 cup diced green bell pepper or red bell pepper
1 can (about 8 ounces) whole kernel corn, drained
1 can (about 16 ounces) black beans, drained
2 tablespoons chopped fresh cilantro

How to Make It

  • 1

    Mix 1 teaspoon cumin and garlic powder in a small bowl. Sprinkle both sides of the chicken with the cumin mixture.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Set the chicken aside.

  • 3

    Stir the picante sauce, remaining cumin, pepper, corn and beans in the skillet and heat to a boil. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

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