Skillet Chicken with Mexican Corn and Black Beans

Restaurant-quality food in your own skillet! There's so much flavor going on here: seared chicken, seasoned black beans, and "Mexicorn" with red and green bell peppers - all swimming in a velvety, herb and chili-spiked cheese sauce. There's more... this masterpiece is topped with fresh cilantro, green onions and salty cotija cheese. In a nutshell, this is a one-skillet, show-stopping, low-carb, incredible meal.

And the whole meal comes together quickly thanks to two amazing canned products: seasoned black beans and Mexicorn, whole kernel corn with red and green bell peppers. Both of these time-savers deliver tremendous flavor in one fell swoop. All that's added after that is a little chili powder, onion and garlic; a few pantry staples that add depth while catapulting flavor to irresistible heights.

Serving suggestion: I served the dish over rice to round it out and make it a complete meal. That's completely optional if you're cutting back on carbs.

Skillet Chicken with Mexican Corn and Black Beans

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite size pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
11-ounce can Mexicorn (whole kernel corn with red and green bell peppers)
1 cup canned seasoned black beans
1/2 cup shredded Mexican cheese blend
Chopped fresh cilantro for serving
Chopped green onions for serving
1/4 cup crumbled cotija cheese for serving
Cooked rice for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Whisk in the chili powder, onion powder and garlic powder. Simmer for 2 minutes, until the mixture thickens. Return the chicken to the pan with any accumulated juices from the plate. Stir in the corn and black beans and simmer for 3 to 5 minutes, until the chicken is cooked through. Stir in the Mexican cheese and cook for 1 minute, until the cheese melts, stirring frequently. Remove the pan from the heat and top the mixture with the cilantro, green onions and cotija. Serve over rice if desired.
Serves 4