Sautéed Wabash Valley Chicken with Roasted Corn and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breast sautéed with smoky roasted corn and black beans, seasoned with a blend of regional spices for a hearty, wholesome meal. This american-inspired chicken (gluten free) ready in about 30 minutes pairs (6 oz each) chicken breast, olive oil, roasted corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sauté for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 cup roasted corn kernels and 1 cup cooked black beans to the skillet, stirring for 3-4 minutes until warmed through and slightly caramelized.
  5. Step 5: Return the chicken to the skillet, squeeze 2 tbsp lime juice over everything, and sprinkle 1/4 cup chopped fresh cilantro. Toss gently and cook for another 1-2 minutes to combine flavors before serving.

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Frequently asked questions

How long does Sautéed Wabash Valley Chicken with Roasted Corn and Black Beans 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 Wabash Valley Chicken with Roasted Corn and Black Beans?

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 (6 oz each) chicken breast from drying out.

Can I substitute ingredients in Sautéed Wabash Valley Chicken with Roasted Corn and Black Beans?

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 Wabash Valley Chicken with Roasted Corn and Black Beans for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sautéed Wabash Valley Chicken with Roasted Corn and Black Beans gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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