One-Pan Mexican Chicken with Black Beans and Corn
A vibrant one-pan chicken dish simmered with black beans, corn, and smoky spices, perfect for a quick weeknight dinner. This mexican-inspired chicken ready in about 30 minutes pairs boneless, skinless 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.
Ingredients
- 6 pieces, boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 1 cup, canned, no salt added diced tomatoes
- 1/4 cup, chopped fresh cilantro
- 2 tbsp, fresh lime juice
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pan Mexican Chicken with Black Beans and Corn take to make?
Total time is about 30 minutes (10 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 One-Pan Mexican Chicken 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 One-Pan Mexican Chicken 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 One-Pan Mexican Chicken 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.
What goes well with One-Pan Mexican Chicken with Black Beans and Corn?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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