Pan-Seared Chicken Thighs with Roasted Corn and Black Bean Salad

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

Juicy pan-seared chicken thighs paired with a vibrant roasted corn and black bean salad dressed in a zesty lime vinaigrette. This latin american-inspired chicken ready in about 45 minutes pairs (about 1.5 lbs) bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 35 min Serves 4 Latin American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups fresh corn kernels with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes, stirring halfway through, until lightly charred.
  2. Step 2: Meanwhile, season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crispy.
  3. Step 3: Flip chicken thighs and transfer the skillet to the oven, roasting for 15-18 minutes until internal temperature reaches 165°F.
  4. Step 4: In a bowl, combine the roasted corn, 1 cup drained black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
  5. Step 5: Whisk together 3 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1 tsp honey. Pour the dressing over the salad and toss gently to combine.
  6. Step 6: Serve the roasted chicken thighs alongside the corn and black bean salad.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Roasted Corn and Black Bean Salad take to make?

Total time is about 45 minutes (10 min prep + 35 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 Pan-Seared Chicken Thighs with Roasted Corn and Black Bean Salad?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Roasted Corn and Black Bean Salad?

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 Thighs with Roasted Corn and Black Bean Salad 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 Thighs with Roasted Corn and Black Bean Salad?

Latin American 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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