Sheet Pan Chipotle Chicken with Corn Salsa is absolutely bursting with sweet and spicy flavors, and it will totally wow your guests! This is the perfect dinner for a busy weeknight or a fancy dinner party.
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If you know me, you know how much I love to spend time in the kitchen. Time permitting, I love really involved recipes that might take hours, and no joke, even days. (GASP!)
That said, I have two very hungry, young teenagers, one hungry husband, and two adorable, needy dogs. So, time is very often tight during the week. This is of course, part of why I love Cooking On The Weekends. 😉
Sheet Pan Chipotle Chicken with Corn Salsa is one of my favorite dinners that my whole family loves, and from start to finish, I can get it on the table within thirty minutes.
And get this . . . it’s lovely enough, and certainly delicious enough, for a fancy dinner party, too!
Sheet Pan Chipotle Chicken with Corn Relish
Let’s break it down . . . .
The sheet pan. After the salsa and chipotle butter are made, it’s all put together with boneless, skinless chicken breasts on a sheet pan and baked for ten minutes. The chicken cooks during this time, but just as important, all of the flavors meld together. And there’s only one pan to bring to the table — oh, and a side of sliced avocado, which is so good with this!
The chipotle. A chipotle butter is made with chipotles in adobo sauce, cumin, lemon juice, butter and olive oil. This is spread under and over the chicken breasts on the sheet pan before it goes in the oven.
The corn salsa. This is made with fresh corn, lime juice, tomatoes, cilantro, red onion and a touch of cayenne pepper. (I like to mix yellow and white corn.) The salsa is spread around the chicken on the sheet pan and absorbs some of the chipotle butter. Since it only cooks for about ten minutes, the corn keeps its crunch. Delicious!
What to Serve with Sheet Pan Chipotle Chicken
I always serve this with sliced avocados. That, with the chicken and corn salsa is enough — however, if you want to add more variety to your meal, a rice dish and/or a salad would be great with this. Coconut Cilantro Rice is a perfect choice.
Enjoy!
Sheet Pan Chipotle Chicken with Corn Salsa is absolutely bursting with sweet and spicy flavors, and it will totally wow your guests!
- 2 cups fresh corn kernels (form about 3 ears of corn) -see notes
- 3/4 cup tomatoes, washed and dried, seeds removed, finely chopped
- 1/3 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup unsalted butter, softened
- 1/2 tablespoon chipotle chilies in adobo sauce, finely chopped
- 1/4 teaspoon ground cumin
- 1 1/2 teaspoons olive oil (plus a bit extra for grilling)
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 4 chicken breasts, boneless, skinless
- about 1/2 large avocado, thinly sliced (click here for How to Peel and Cut an Avocado)
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Preheat the oven to 375°F and line a sheet pan with parchment paper.
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Wash and dry the corn. Then use a chef's knife to remove the kernels and add them to a medium-sized mixing bowl.
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Add the tomato, onion, cilantro, cumin, lime juice, salt and cayenne. Set aside.
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In a small bowl, mix the butter with the chipotles, cumin, olive oil, lemon juice and salt. Mix until smooth. (You'll see lots of bits of the chipotles, which is perfect.)
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Trim any excess fat off the chicken and gently pat it dry with paper towels. Place the chicken breasts on a clean dry surface, and place a large piece of plastic wrap over them. Use a smooth meat mallet to gently pound the thicker side of the chicken breast, so that it’s even with the rest. This will help it cook evenly and quickly. (If you don't have a meat mallet, you can easily use the bottom of a small sauté pan.)
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Spread a thin layer of the chipotle butter on the parchment-lined sheet pan, and place the chicken breasts on top. Divide the remaining chipotle butter among each one, spreading it evenly on top. Now add the corn salsa to the sheet pan, around and between the chicken.
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Bake in the preheated 375°F oven just until the chicken is cooked through, about 10 minutes.
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Serve with the avocado slices. (For a more elegant presentation, slice each breast and top it with the avocado slices, followed by the salsa.)
If you want to shave a few minutes off the prep time, you can use frozen, thawed corn.
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Leslie says
June 7, 2012 at 6:56 pmYummy I am all over this!
Lana says
June 7, 2012 at 7:30 pmOh, Valentina, this looks ridiculously good! If I did not promise my girls hamburgers, I would have definitely made your dish (bought some gorgeous corn at Trader Joe’s).
I use chipotle/lime butter for grilled corn, but I think I can eat it with a spoon:)
Ron says
April 2, 2019 at 11:02 pmValentina, I’m loving this dish as it’s taking me back to my Tex-Mex roots and making me hungry. An absolute must make. I can’t get Chipotle peppers in Adobo sauce here but I can get dried Chipotle peppers. Do you think I could reconstitute those and make the sauce?
valentina says
April 3, 2019 at 1:20 pmHi Ron, Yes, you could definitely do that. Here’s a recipe I found that tells you exactly how to do it. 🙂 Enjoy and thanks!
Ron says
April 5, 2019 at 11:11 pmThanks for the link, Valentina.
valentina says
April 6, 2019 at 9:46 amof course! 🙂
angiesrecipes says
April 3, 2019 at 12:58 amNot exactly a fan of corn, but that chipotle chicken looks seriously delicious and healthy!
valentina says
April 3, 2019 at 7:51 amThanks, Angie! Enjoy! (w/o the corn) 🙂
John / Kitchen Riffs says
April 3, 2019 at 8:14 amMmmm, chipotle. Love the flavor of this — makes any dish better just by being included. This is such a terrific looking dish — loads of flavor (how can it not be with chipotle?!) and easy. Easy is good. 🙂 Thanks!
valentina says
April 3, 2019 at 1:20 pmI feel the same way about chipotles. I always have them on hand. Thanks so much for stopping by. 🙂
Marissa says
April 3, 2019 at 3:42 pmThis dish looks absolutely mouthwatering, Valentina! The chicken looks so juicy!
I love your new ‘about me’ video, seeing your kitchen, hearing you talk about your mom, and appreciating your son’s music and husband’s work behind the camera! – makes me want to come over and work with you to whip up something delicious! Your kitchen is absolutely beautiful and welcoming…
Kelly | Foodtasia says
April 4, 2019 at 2:47 amOh yum! Valentina, this chicken has all my favorite flavors in it! And it’s so easy! Love a quick sheet pan dinner!
valentina says
April 4, 2019 at 8:53 amThanks, Kelly. I love these flavors, too. 🙂
Patricia@FreshFoodinaFlash says
April 4, 2019 at 5:00 pmI have another sheeet pan chicken dish I love. So I want to try this one too
valentina says
April 4, 2019 at 10:51 pmPatricia, I’ll have to get yours, too. 🙂
Deb|EastofEdenCooking says
April 5, 2019 at 11:34 amYou had my attention at 30 minutes or less! My family would love this recipe, that spicy chipotle draws them in every time.
valentina says
April 6, 2019 at 9:48 amI agree, Deb. Chipotle always a crowd. 🙂 Thank you!
Eha says
April 5, 2019 at 9:07 pmLiving in Australia, cooking with chipotles et al is not an everyday affair with us either 🙂 ! However much I do not like cooking with premade products this is easily available – even at the local supermarkets.Your dish looks very easy, fast and tasty . . . shall try as soon as able. If one ends up with a dozen to feed ad hoc over a weekend these sheet dishes I have known since childhood surely fit the bill 🙂 !
valentina says
April 6, 2019 at 9:47 amYou are so right, sheet pan meals are great for a crowd! Enjoy and hope you’re enjoying the weekend. 🙂
kathryninthekitchen says
April 5, 2019 at 11:29 pmHey Valentina, great dish, colourful and flavourful. I love the simplicity of the sliced avocado on the side….perfection. Also your video is delightful – well done you. I will stay tuned for more. 😊
valentina says
April 6, 2019 at 9:46 amAwww, thank you, Kathryn. Much appreciated. Hope you have a lovely weekend! 🙂
David says
April 6, 2019 at 7:44 amI just made a new batch of “David-safe” chipotles in adobo so I can’t wait to use it for this recipe. Just the chipotle butter alone on a grilled steak or chicken breast would be amazing!
valentina says
April 6, 2019 at 9:45 amIt would be amazing on steak! Love that idea. Thanks, David. Hope you’re having a great weekend!
2pots2cook says
April 6, 2019 at 9:48 amWe have never combine these ingredients but they promise to be soooo good. Definitely to do ! Thank you so much. Sharing !
valentina says
April 9, 2019 at 10:41 amThanks so much. They are so delicious together. Hope you love it!
Karen (Back Road Journal) says
April 7, 2019 at 6:59 amWe entertain friends several times a month and this sounds like the perfect dish to serve. I can have it all assembled ahead of time and put it in the oven while we have a cocktail. I’ve pinned, it will be on our dinner table soon.
valentina says
April 9, 2019 at 10:44 amYes, Karen, exactly. It’s a great, easy dish for entertaining. Enjoy and thank you!
David @ Spiced says
April 8, 2019 at 4:36 amI hear ya on those involved recipes, Valentina! I love involved recipes, but I just haven’t had the time lately to play in the kitchen as much as I would like. I blame the move…and a certain 3-year old. 🙂 Recipes that are both quick and easy but still elegant definitely rank high on my list. I love the concept of chipotle butter here. What a great (and unique) way to bring flavor to this dinner!
valentina says
April 9, 2019 at 10:59 amThanks so much, David. A move and a toddler is a lot!!! I have no move, and teenagers who independent and needy all at once. 😉 In any case, this is a good quick and easy one. Enjoy! 🙂
James says
April 8, 2019 at 7:25 amLove this dish! The chipotle butter sounds amazing, I just love the ones in adobo sauce like you use. Looks like this is a winner especially for a weeknight meal.
valentina says
April 9, 2019 at 10:59 amMany thanks, James! Yes, the chipotle butter is delicious — on so many things. 🙂
Jeff the Chef says
April 9, 2019 at 7:05 pmWhere to begin? With the chicken, I guess. How fantastic and off the beaten path. I can’t have enough corn, that’s for sure, and avocado – love them both. And I love chicken breasts, so this recipe is for me. Then, the video: I feel like I’ve met you! Very cool. I love that stove behind you! I want one! Like you, I also cooked with someone – my grandmother, who was a Polish immigrant. And she, as you say, never measured anything. I love that I learned to do that with her – going by feel and by instinct. But like you, I’ve also painstakingly measured out many of her recipes.
valentina says
April 10, 2019 at 2:12 pmThank you so much, Jeff! 🙂 Hope you love the chicken as much as I do. And I so appreciate the video compliment. Not exactly my comfort zone. So cool you got to cook with your grandmother. I love that. I find it so liberating when I do just make up a recipe that doesn’t need note taking. Don’t you? Though it is great to be able to repeat things, too. Cheers and thank you again.
Dawn - Girl Heart Food says
April 10, 2019 at 8:20 amI love in the kitchen too! But, I do appreciate a 30 minute meal, especially busy weekdays! And, girl, I’m SO over this! I absolutely LOVE LOVE LOVE chipotle. This is something hubby and I would devour! Can’t wait to try 🙂
valentina says
April 10, 2019 at 2:14 pmYay! Devour away. Hope you both love it! 🙂
Christina Conte says
April 11, 2019 at 8:33 amSounds and looks like a fantastic dinner, Valentina! Looks impressive, too 🙂 LOVE your introductory video! I bet your mom is beaming from above!
valentina says
April 11, 2019 at 10:49 amAwww, thank you, Christina. I hope so. 🙂 xo