One-Pan Mexican Chicken with Black Beans and Corn

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 chicken dish simmered with black beans, corn, and smoky spices, perfect for a quick weeknight dinner. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 10 min Cook: 20 min Serves 4 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat until shimmering. Season 6 boneless skinless chicken thighs with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, then add to the skillet and sear for 4-5 minutes per side until golden brown.
  2. Step 2: Reduce heat to medium, add 1 can (15 oz) drained black beans, 1 cup corn kernels, and 1 cup diced tomatoes to the skillet around the chicken. Stir gently to combine and cover the pan, cooking for 8 minutes until chicken is cooked through and beans are warmed.
  3. Step 3: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice. Serve immediately with rice or tortilla chips.

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