Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa
Juicy pan-seared chicken breasts served alongside a vibrant salsa of roasted corn, black beans, and fresh herbs for a quick, flavorful dinner. This mexican-inspired chicken ready in about 30 minutes blends salt, black pepper, olive oil 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 350 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 1/2 cups (from 3 ears) fresh corn kernels
- 1 cup, rinsed and drained canned black beans
- 1 small, diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro leaves
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1 minced garlic clove
Instructions
- Step 1: Preheat oven to 425°F. Spread 1 1/2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred.
- Step 2: While corn roasts, season 4 boneless skinless chicken breasts evenly with 1 tsp salt and 1 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and rest.
- Step 4: In a medium bowl, combine the roasted corn, 1 cup rinsed black beans, 1 small diced red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp ground cumin, 1 minced garlic clove, and 1 tbsp olive oil. Toss gently to combine.
- Step 5: Slice the rested chicken breasts and serve topped with generous spoonfuls of the roasted corn and black bean salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa 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 Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa?
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 Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa?
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 Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa 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 Pan-Seared Chicken Breast with Roasted Corn and Black Bean Salsa?
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.
