Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa
A vibrant and smoky chicken dish featuring pan-seared chicken breasts paired with a zesty charred corn and black bean salsa. This Mexican-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh lime juice
- 1 cup (fresh or frozen) corn kernels
- 1 cup (canned, drained and rinsed) black beans
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro
- 1 small, seeded and minced jalapeño
- 1 tsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). In a small bowl, mix 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice blend evenly over both sides of the chicken.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
- Step 3: Using the same skillet, add 1 cup corn kernels and cook over medium-high heat for 3-4 minutes, stirring occasionally until the corn is slightly charred and fragrant.
- Step 4: In a mixing bowl, combine the charred corn, 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 minced small jalapeño. Add 2 tbsp fresh lime juice and 1 tsp honey. Stir gently to combine and season with salt to taste.
- Step 5: Slice the cooked chicken and serve topped with the vibrant charred corn and black bean salsa for a smoky, spicy meal.
Frequently asked questions
How long does Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa?
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 Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa?
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 Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa 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 Spicy Pan-Seared Chicken with Charred Corn and Black Bean Salsa 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.
