Spicy Salsa Chicken Skillet with Black Beans and Corn

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

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.

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

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 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.
  2. 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.
  3. 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.
  4. Step 4: Return the cooked chicken breasts to the skillet, nestling them into the salsa mixture. Cook an additional 2 minutes to meld flavors.
  5. Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the dish. Serve with lime wedges for squeezing over top.

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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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