Easy chicken dinner recipe. Chicken cutlets with black beans and orange jalapeno sauce.

Chicken Cutlets with Jalapeno Orange Sauce and Black Beans

Easy, quick and full of flavor. This is a recipe that works for a week night meal and is good enough for entertaining.

Course Chicken Breast
Cuisine Latin
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Cooking On The Ranch


  • 4 chicken breast cutlets
  • salt and pepper to taste
  • flour for dusting about 1/4 cup
  • 6 Tablespoons olive oil divided
  • 3 medium cloves garlic thinly sliced
  • 1/2 teaspoon ground cumin divided
  • 1/2 cup fresh orange juice
  • 1 lime juice juiced
  • 1 jalapeno chile seeded, deveined and minced
  • Salt and fresh ground pepper
  • 1 small sweet onion chopped
  • 15 1/1 ounce can black beans rinsed and drained
  • 2 Tablespoons chopped fresh cilantro


  1. On a cutting board large enough to accommodate all three, slice garlic, chop jalapeno and dice onion.

  2. Season the chicken cutlets on both sides with salt and pepper and dust each side with a trace of flour.

  3. In a 10-inch skillet, heat 2 tablespoons  of the oil. Add the jalapeno and cook for 2 minutes. Add the garlic and cook until garlic is golden, about 1 minute. Stir in 1/4 tsp. of the cumin. Add the orange juice and lime juice. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the sauce aside.

  4. Heat 2 tablespoons of oil in non-stick skillet over medium-high heat. Add the onion and ΒΌ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining 1/4 teaspoon of cumin. Cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover to keep warm.

  5. Wipe out the skillet. Heat 2 tablespoons of oil in the skillet over medium-high heat until hot. Add the cutlets and cook until browned on both sides and just cooked through, about 2 minutes per side.

  6. Divide the cutlets and black beans among individual plates. Spoon the jalapeno citrus sauce over and serve.