Sheet Pan Chicken with Corn Salsa bursts with sweet, spicy and smoky flavors from chipotles. It will totally wow your guests and can be made is 30 minutes. This is the perfect dinner for a busy weeknight or a fancy dinner party.
If you know me, you know how much I love to spend time in the kitchen.
That said, I have two very hungry 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 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!
This dish has essentially 3 components: chipotle butter, chicken and corn salsa.
Let’s break it down . . . .
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 butter. 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 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!
Recipe Tips and Substitutions
- If you don’t have fresh corn, or it’s out of season, you can use canned or frozen. Drain it thoroughly if it’s from a can, and thaw completely before using if it’s frozen.
- For a little less heat, remove some of the seeds from the chipotles in adobo.
- It’s important not to skip pounding the chicken, as this helps it cook evenly and much more quickly.
What to Serve With it
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
Ingredients
For the Corn Salsa
- 2 cups fresh corn kernels (form about 3 ears of corn) see notes
- ¾ cup tomatoes, washed and dried, seeds removed, finely chopped
- ⅓ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- ¼ teaspoon ground cumin
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
For the Grilled Chipotle Chicken
- ¼ cup unsalted butter, softened
- ½ tablespoon chipotle chilies in adobo sauce, finely chopped
- ¼ teaspoon ground cumin
- 1½ teaspoons olive oil (plus a bit extra for grilling)
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
- 4 chicken breasts, boneless, skinless
- about ½ large avocado, thinly sliced (click here for How to Peel and Cut an Avocado)
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
For the Corn Salsa
- Prep corn (if using fresh). Wash and dry the corn. Then use a chef's knife to remove the kernels and add them to a medium-sized mixing bowl.
- Mix ingredients. Add the remaining salsa ingredients and set aside.
For the Chipotle Chicken
- Make chipotle butter. In a small bowl, mix the butter with the chipotles, cumin, olive oil, lemon juice and salt. Mix until smooth.
- Pound chicken. 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 and under them. Use a smooth meat mallet to gently pound the thicker side of the chicken breast, so that it’s even with the rest, and then pound the whole thing to make it about ½ inch. 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.)
- Assemble. 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.
- Bake. Bake in the preheated 375°F oven just until the chicken is cooked through, about 10 minutes.
- Serve. Serve with the avocado slices. (For a more elegant presentation, slice each breast and top it with the avocado slices, followed by the salsa.)
Notes
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Leslie says
Yummy I am all over this!
Lana says
Oh, 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
Valentina, 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
Hi 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
Thanks for the link, Valentina.
valentina says
of course! 🙂
angiesrecipes says
Not exactly a fan of corn, but that chipotle chicken looks seriously delicious and healthy!
valentina says
Thanks, Angie! Enjoy! (w/o the corn) 🙂
John / Kitchen Riffs says
Mmmm, 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
I feel the same way about chipotles. I always have them on hand. Thanks so much for stopping by. 🙂
Marissa says
This 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
Oh yum! Valentina, this chicken has all my favorite flavors in it! And it’s so easy! Love a quick sheet pan dinner!
valentina says
Thanks, Kelly. I love these flavors, too. 🙂
Patricia@FreshFoodinaFlash says
I have another sheeet pan chicken dish I love. So I want to try this one too
valentina says
Patricia, I’ll have to get yours, too. 🙂
Deb|EastofEdenCooking says
You had my attention at 30 minutes or less! My family would love this recipe, that spicy chipotle draws them in every time.
valentina says
I agree, Deb. Chipotle always a crowd. 🙂 Thank you!
Eha says
Living 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
You are so right, sheet pan meals are great for a crowd! Enjoy and hope you’re enjoying the weekend. 🙂
kathryninthekitchen says
Hey 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
Awww, thank you, Kathryn. Much appreciated. Hope you have a lovely weekend! 🙂
David says
I 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
It would be amazing on steak! Love that idea. Thanks, David. Hope you’re having a great weekend!
2pots2cook says
We have never combine these ingredients but they promise to be soooo good. Definitely to do ! Thank you so much. Sharing !
valentina says
Thanks so much. They are so delicious together. Hope you love it!
Karen (Back Road Journal) says
We 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
Yes, Karen, exactly. It’s a great, easy dish for entertaining. Enjoy and thank you!
David @ Spiced says
I 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
Thanks 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
Love 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
Many thanks, James! Yes, the chipotle butter is delicious — on so many things. 🙂
Jeff the Chef says
Where 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
Thank 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
I 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
Yay! Devour away. Hope you both love it! 🙂
Christina Conte says
Sounds and looks like a fantastic dinner, Valentina! Looks impressive, too 🙂 LOVE your introductory video! I bet your mom is beaming from above!
valentina says
Awww, thank you, Christina. I hope so. 🙂 xo