Salsa Braised Chicken with Black Beans and Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick and flavorful chicken thighs simmered in a vibrant salsa sauce with black beans and sweet corn, perfect for a fast weeknight dinner. This mexican-inspired chicken ready in about 30 minutes blends medium salsa, thawed frozen corn kernels, olive oil 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.

★ 4.5 (98 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken thighs with 1 tsp ground cumin, 1/2 tsp garlic powder, and 1 tsp salt. Sear chicken thighs for 4-5 minutes per side until golden brown but not fully cooked.
  2. Step 2: Reduce heat to medium and add 1 1/2 cups medium salsa to the skillet, stirring to combine and coat the chicken.
  3. Step 3: Stir in 1 can (15 oz) drained black beans and 1 cup thawed frozen corn kernels, then cover and simmer for 10 minutes until the chicken is cooked through and flavors meld.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Salsa Braised Chicken with Black Beans and Corn 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 Salsa Braised Chicken with Black Beans and Corn?

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 Salsa Braised Chicken with Black Beans and Corn?

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 Salsa Braised Chicken with Black Beans and Corn 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.

What goes well with Salsa Braised Chicken with Black Beans and Corn?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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