Sautéed Chicken with Spicy Chipotle and Roasted Corn Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 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

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.