Cisco Kid's Smoky Chipotle Chicken Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pan meal featuring tender chicken thighs coated in a smoky chipotle-lime spice rub, served with charred corn and cilantro. This Southwestern-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, ground cumin, smoked paprika 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.

Prep: 15 min Cook: 25 min Serves 4 Southwestern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle powder, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over 4 boneless, skinless chicken thighs.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
  3. Step 3: Add 1/2 cup frozen corn kernels to the skillet, increase heat to high, and cook for 2-3 minutes until slightly caramelized. Return the chicken to the skillet, add 1/4 cup chopped fresh cilantro, and toss to coat.
  4. Step 4: Serve the chicken and corn immediately over 1 cup cooked white rice, garnished with extra cilantro.

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