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

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 recipe, ready in about 45 minutes, pairs 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 cups (about 3 ears) fresh corn kernels
• 1 cup, drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 3 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1 tsp honey

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.