Sautéed Chicken with Black Bean and Corn Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty sautéed chicken dish featuring tender chicken breast tossed with a smoky black bean and sweet corn medley, perfect for a quick weeknight dinner. This Mexican-inspired chicken recipe, ready in about 25 minutes, pairs skinless chicken breast, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed skinless chicken breast and season with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through.
  2. Step 2: Add 3 minced garlic cloves, 1 cup diced red bell pepper, 1 cup drained black beans, and 1 cup frozen corn kernels to the skillet. Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 4-5 minutes until vegetables are tender and fragrant.
  3. Step 3: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Serve warm.

Frequently asked questions

How long does Sautéed Chicken with Black Bean and Corn Medley take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed 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 skinless chicken breast from drying out.

Can I substitute ingredients in Sautéed 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 Sautéed Chicken with Black Bean and Corn Medley 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 with Black Bean and Corn Medley?

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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