Sautéed Chicken Thighs with Smoky Chipotle Black Bean Salsa
Tender chicken thighs pan-seared and served with a smoky chipotle black bean salsa bursting with fresh flavors and a touch of heat. This mexican-inspired chicken ready in about 25 minutes blends olive oil, minced chipotle peppers in adobo sauce, rinsed and drained canned black beans 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 320 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.
Ingredients
- 4 pieces (about 1.25 lbs) boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp minced chipotle peppers in adobo sauce
- 1 cup rinsed and drained canned black beans
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 4 boneless skinless chicken thighs (about 1.25 lbs) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and sauté for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F).
- Step 3: While chicken cooks, in a medium bowl combine 1 cup rinsed canned black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp minced chipotle peppers in adobo, 2 tbsp lime juice, and 1/2 tsp ground cumin. Stir to combine and season with 1/4 tsp salt if needed.
- Step 4: Remove chicken from skillet and let rest for 5 minutes. Serve topped with the smoky chipotle black bean salsa for a fresh, spicy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken Thighs with Smoky Chipotle Black Bean Salsa take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chicken Thighs with Smoky Chipotle 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 Sautéed Chicken Thighs with Smoky Chipotle 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 Sautéed Chicken Thighs with Smoky Chipotle 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.
What goes well with Sautéed Chicken Thighs with Smoky Chipotle Black Bean Salsa?
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.
