One-Pan Salsa Chicken with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, colorful one-pan meal featuring tender chicken breasts simmered in a vibrant tomato salsa with black beans and sweet corn. This mexican-inspired chicken (gluten free) ready in about 30 minutes blends boneless skinless chicken breasts, olive oil, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 tsp salt, 1 tsp ground cumin, and 1 tsp chili powder. Add chicken to skillet and sear for 5 minutes per side until golden brown.
  2. Step 2: Reduce heat to medium and add 3 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup jarred salsa, 1 can (15 oz) drained and rinsed black beans, and 1 cup frozen corn kernels. Stir gently to combine and bring to a simmer.
  4. Step 4: Cover skillet and cook for 8-10 minutes until chicken reaches an internal temperature of 165°F and beans and corn are heated through.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.

Frequently asked questions

How long does One-Pan Salsa Chicken with Black Beans and Corn take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One-Pan Salsa Chicken with Black Beans and Corn?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One-Pan Salsa 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 Salsa 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.

Is One-Pan Salsa Chicken 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.

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