Pan-Seared Chicken with Spiced Corn and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and served atop a vibrant, smoky corn and black bean medley seasoned with cumin and smoked paprika. This latin american-inspired chicken (gluten free) ready in about 30 minutes pairs about 6 oz each chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 20 min Serves 2 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and place chicken breasts in the pan. Cook for 5-6 minutes on each side until golden brown and cooked through with an internal temperature of 165°F, then remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, then sauté 2 minced garlic cloves and 1/2 cup diced red bell pepper over medium heat for 2 minutes until fragrant and softened.
  3. Step 3: Add 1 cup corn kernels and 1 cup drained black beans to the skillet, stirring to combine. Cook for 4-5 minutes until heated through and slightly caramelized.
  4. Step 4: Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro, adjusting seasoning with salt and black pepper if needed. Plate the spiced corn and black bean mixture topped with the pan-seared chicken breasts.

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Frequently asked questions

How long does Pan-Seared Chicken with Spiced Corn and Black Beans 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 Spiced Corn and Black Beans?

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 with Spiced Corn and Black Beans?

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 Spiced Corn and Black Beans 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 Spiced Corn and Black Beans 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.

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