Pan-Seared Chicken Thighs with Sweet Corn and Black Bean Succotash
Juicy chicken thighs pan-seared to golden perfection served with a vibrant succotash of sweet corn, black beans, and red bell pepper. This american-inspired chicken (gluten free) ready in about 30 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 2 lbs) bone-in chicken thighs
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
- 1 1/2 cups frozen corn kernels
- 1 cup canned black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Place the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden brown and crisp, then flip and cook for an additional 6 minutes until cooked through (internal temperature 165°F). Remove from skillet and rest.
- Step 3: In the same skillet, add 1 tbsp olive oil, 1 minced shallot, and 1 minced garlic clove. Sauté for 2 minutes until fragrant and translucent.
- Step 4: Add 1 1/2 cups frozen corn kernels, 1 cup drained black beans, and 1/2 cup diced red bell pepper. Cook over medium heat for 5 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
- Step 5: Remove from heat and stir in 2 tbsp lime juice and 2 tbsp chopped fresh cilantro for brightness.
- Step 6: Serve the pan-seared chicken thighs atop the warm sweet corn and black bean succotash.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Sweet Corn and Black Bean Succotash take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sweet Corn and Black Bean Succotash?
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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Sweet Corn and Black Bean Succotash?
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 Sweet Corn and Black Bean Succotash 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 Sweet Corn and Black Bean Succotash 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.
