Sautéed Chicken with Spicy Chipotle and Roasted Corn Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken breasts sautéed and served with a smoky chipotle and roasted corn sauce that balances heat with sweetness. This Latin American recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 4 tbsp, divided olive oil
• 1 1/2 cups (about 3 ears) fresh corn kernels
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 2 tbsp fresh lime juice
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Preheat a cast-iron skillet over medium-high heat. Toss 1 1/2 cups fresh corn kernels with 1 tbsp olive oil and 1/4 tsp salt, then add to the skillet and cook for 6-8 minutes, stirring occasionally, until kernels are golden and slightly charred. Remove corn from skillet and set aside.
2. Step 2: In the same skillet, heat 2 tbsp olive oil over medium heat. Add 1 small diced yellow onion and sauté for 4 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 2 chopped chipotle peppers in adobo sauce, cooking for 1 minute until fragrant.
4. Step 4: Stir in the roasted corn, 1/2 cup chicken broth, 1 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
6. Step 6: Remove chicken from heat and let rest for 5 minutes. Spoon the chipotle and roasted corn sauce over the chicken and garnish with 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice before serving.