Cilantro-Lime Chicken Skillet with Black Beans and Corn
Juicy chicken thighs simmered in a bright cilantro-lime sauce with black beans and corn, finished with fresh herbs for a weeknight dinner. This latin american-inspired chicken (gluten-free) ready in about 35 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
- 2 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 cup (frozen or canned, drained) corn kernels
- 1 can (15 oz), rinsed and drained black beans
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- to taste salt
- to taste black pepper
- 2 cups cooked rice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat; season chicken pieces with salt and black pepper, then add to skillet and cook for 5-6 minutes per side until golden brown and cooked through; remove chicken and set aside.
- Step 2: Add diced onion to the skillet and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
- Step 3: Stir in corn, black beans, 1/4 cup cilantro, 2 tbsp lime juice, 1 tsp cumin, and 1/2 tsp chili powder; cook for 3 minutes until heated through and flavors meld.
- Step 4: Return chicken to the skillet, toss to coat in sauce, and cook for 2 more minutes; serve immediately over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Chicken Skillet with Black Beans and Corn take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro-Lime Chicken Skillet with Black Beans and Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cilantro-Lime Chicken Skillet with Black Beans and Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Chicken Skillet with Black Beans and Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cilantro-Lime Chicken Skillet with Black Beans and Corn gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
