Skillet Salsa Chicken with Black Beans and Corn

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

A quick, flavorful one-pan meal featuring juicy chicken breasts simmered in zesty salsa with black beans and sweet corn. This mexican-inspired chicken (gluten free) ready in about 30 minutes blends boneless skinless chicken breasts, olive oil, medium onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 350 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. Season 4 boneless skinless chicken breasts with 1/2 tsp salt, 1 tsp ground cumin, and 1 tsp chili powder. Add the chicken to the skillet and sear for 4-5 minutes per side until golden and cooked through, about 10 minutes total. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 diced medium onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant. Add 1 cup jarred salsa, 1 cup drained black beans, and 1 cup frozen corn kernels. Stir to combine and cook for 5 minutes until heated through and slightly thickened.
  3. Step 3: Return the chicken breasts to the skillet, nestling into the salsa mixture. Cover and simmer for 3 minutes to meld flavors. Sprinkle 1/4 cup chopped fresh cilantro over the top and serve with lime wedges for squeezing.

Frequently asked questions

How long does Skillet Salsa Chicken with Black Beans and Corn take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Skillet Salsa Chicken with Black Beans and Corn?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Skillet Salsa Chicken with Black Beans and Corn?

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 Skillet Salsa Chicken with Black Beans and Corn 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.

Is Skillet Salsa Chicken with Black Beans and Corn 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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