Spicy Salsa Chicken Skillet with Black Beans and Corn
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 (high protein, gluten free) ready in about 30 minutes blends olive oil, medium, diced onion, minced garlic cloves 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.
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
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.
Frequently asked questions
How long does Spicy Salsa Chicken Skillet 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 Spicy Salsa Chicken Skillet 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 Spicy Salsa Chicken Skillet 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 Spicy Salsa Chicken Skillet 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 Spicy Salsa Chicken Skillet with Black Beans and Corn high protein?
Yes — this recipe is tagged high protein, 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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