Pan-Seared Chicken Thighs with Smoky Corn and Black Bean Salsa

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

Juicy pan-seared chicken thighs paired with a vibrant smoky corn and black bean salsa bursting with bold flavors. This latin american-inspired chicken (gluten free, high protein) ready in about 30 minutes blends smoked paprika, ground cumin, salt 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.

Prep: 10 min Cook: 20 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy, then flip and cook for 5-6 minutes more until internal temperature reaches 165°F. Remove chicken and let rest.
  3. Step 3: In the same skillet, add 1 cup thawed frozen corn kernels, 1 cup drained and rinsed canned black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 minced small jalapeño. Sauté over medium heat for 4-5 minutes until vegetables are heated through and slightly softened.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Season salsa with a pinch of salt if desired.
  5. Step 5: Serve the pan-seared chicken thighs topped with smoky corn and black bean salsa.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Smoky 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 Thighs with Smoky 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 Thighs with Smoky 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 Thighs with Smoky 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.

Is Pan-Seared Chicken Thighs with Smoky Corn and Black Bean Salsa gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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