Sautéed Chicken with Sweet Corn and Black Bean Medley

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

A vibrant skillet dish featuring tender chicken breasts cooked with sweet corn and black beans for a wholesome, flavorful meal. This latin american-inspired chicken ready in about 30 minutes pairs olive oil, minced garlic cloves, fresh or frozen sweet corn kernels 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: 20 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sauté for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup sweet corn kernels and 1 cup drained black beans, stirring to combine. Cook for 4-5 minutes until heated through and slightly caramelized.
  4. Step 4: Slice the cooked chicken into strips and return to the skillet. Stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Toss everything together and cook for an additional 1 minute to meld the flavors before serving.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Sweet Corn and Black Bean 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 olive oil from drying out.

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

Latin American 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.

Related recipes