Spicy Salsa Chicken Skillet with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, one-skillet dinner featuring tender chicken breasts simmered in a smoky salsa sauce with black beans and sweet corn. This Mexican-inspired chicken recipe (high protein, gluten free), ready in about 30 minutes, blends boneless skinless chicken breasts, olive oil, 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 430 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 430 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 medium, diced onion
3, minced garlic cloves
1 1/2 cups smoky chipotle salsa
1 can (15 oz) black beans, canned and drained
1 cup frozen corn kernels
1 tsp ground cumin
1/4 cup chopped fresh cilantro
1 tsp, divided salt
1/2 tsp, divided black pepper
for serving lime wedges

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Instructions

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 and 1/4 tsp black pepper and add to the skillet. Cook for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
Step 2: In the same skillet, add 1 diced medium onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Step 3: Stir in 1 1/2 cups smoky chipotle salsa, 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until heated through and slightly thickened.
Step 4: Return the cooked chicken breasts to the skillet, nestling them into the salsa mixture. Cook an additional 2 minutes to meld flavors.
Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the dish. Serve with lime wedges for squeezing over top.