Pan-Seared Chicken with Black Bean and Corn Medley
Juicy pan-seared chicken breasts served with a vibrant medley of black beans and sweet corn seasoned with smoky spices. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breast, olive oil, corn kernels (fresh or frozen) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 2 pieces (6 oz each) chicken breast
- 2 tbsp olive oil
- 1 cup black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp fresh cilantro (chopped)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 pieces of 6 oz chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F).
- Step 3: Remove the chicken and set aside to rest. In the same skillet, add 1 cup drained black beans and 1 cup corn kernels. Stir and cook for 3-4 minutes until heated through and slightly caramelized around the edges.
- Step 4: Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro, then season with a pinch of salt if needed.
- Step 5: Serve the chicken on plates topped with the black bean and corn medley.
Frequently asked questions
How long does Pan-Seared Chicken with Black Bean and Corn Medley 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 with Black Bean and Corn Medley?
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 chicken breast from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Black Bean and Corn Medley?
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 with Black Bean and Corn Medley for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Black Bean and Corn Medley 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.
