• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • Γ—

    Home Β» Chicken & Turkey Β» Sheet Pan Chicken with Corn Salsa

    Sheet Pan Chicken with Corn Salsa

    Apr 2, 2019 Β· by Valentina Β· 37 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Sheet Pan Chipotle Chicken with Corn Salsa on a white plate with avocado and cilantro sprigs

    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. πŸ˜‰

    Corn Salsa in a bowl before being mixed

    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!

    Spoonful of Corn Salsa held above bowl

    This dish has essentially 3 components: chipotle butter, chicken and corn salsa.

    Close up of Sheet Pan Chipotle Chicken with Corn Salsa with an avocado slice on a white plate

    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!

    Sheet Pan Chipotle Chicken with Corn Salsa before going in the oven

    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.

    Sheet Pan Chipotle Chicken with Corn Salsa right oout of the oven on the pan

    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!Close up of Sheet Pan Chipotle Chicken with Corn Salsa right oout of the oven on the pan

    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 on a white plate with avocado and cilantro sprigs

    Sheet Pan Chipotle Chicken with Corn Salsa

    Valentina K. Wein
    Sheet Pan Chipotle Chicken with Corn Salsa is absolutely bursting with sweet and spicy flavors, and it will totally wow your guests!
    5 from 11 votes
    Print
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dinner
    Cuisine American, Mexican
    Servings 4
    Calories 416 kcal

    Ingredients
      

    For the Corn Salsa

    • 2 cups fresh corn kernels (form about 3 ears of corn) see notes
    • ΒΎ cup tomatoes, washed and dried, seeds removed, finely chopped
    • β…“ cup red onion, finely chopped
    • 2 tablespoons fresh cilantro, finely chopped
    • ΒΌ teaspoon ground cumin
    • 1 tablespoon fresh lime juice
    • Β½ teaspoon salt
    • β…› teaspoon cayenne pepper

    For the Grilled Chipotle Chicken

    • ΒΌ cup unsalted butter, softened
    • Β½ tablespoon chipotle chilies in adobo sauce, finely chopped
    • ΒΌ teaspoon ground cumin
    • 1Β½ teaspoons olive oil (plus a bit extra for grilling)
    • 1Β½ teaspoons lemon juice
    • ΒΌ teaspoon salt
    • 4 chicken breasts, boneless, skinless
    • about Β½ large avocado, thinly sliced (click here for How to Peel and Cut an Avocado)

    Instructions
     

    • Preheat the oven to 375Β°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 Β½ 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 sautΓ© 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 375Β°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

    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.
    Calorie count is only an estimate.
    Keywords summer dinner party, chicken for family dinner
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Chicken & Turkey Recipes

    • Skillet Sweet Potato Chicken
    • Roasted Garlic Chicken and Rice
    • Sausage Chicken Cassoulet
    • Pumpkin Pasta Sauce with Sage and Sausage

    Reader Interactions

    Comments

    1. Leslie

      June 07, 2012 at 6:56 pm

      Yummy I am all over this!

      Reply
    2. Lana

      June 07, 2012 at 7:30 pm

      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:)

      Reply
    3. Ron

      April 02, 2019 at 11:02 pm

      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?

      Reply
      • valentina

        April 03, 2019 at 1:20 pm

        Hi Ron, Yes, you could definitely do that. Here's a recipe I found that tells you exactly how to do it. πŸ™‚ Enjoy and thanks!

        Reply
        • Ron

          April 05, 2019 at 11:11 pm

          Thanks for the link, Valentina.

          Reply
          • valentina

            April 06, 2019 at 9:46 am

            of course! πŸ™‚

            Reply
    4. angiesrecipes

      April 03, 2019 at 12:58 am

      Not exactly a fan of corn, but that chipotle chicken looks seriously delicious and healthy!

      Reply
      • valentina

        April 03, 2019 at 7:51 am

        Thanks, Angie! Enjoy! (w/o the corn) πŸ™‚

        Reply
    5. John / Kitchen Riffs

      April 03, 2019 at 8:14 am

      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. πŸ™‚ Thanks!

      Reply
      • valentina

        April 03, 2019 at 1:20 pm

        I feel the same way about chipotles. I always have them on hand. Thanks so much for stopping by. πŸ™‚

        Reply
    6. Marissa

      April 03, 2019 at 3:42 pm

      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...

      Reply
    7. Kelly | Foodtasia

      April 04, 2019 at 2:47 am

      Oh yum! Valentina, this chicken has all my favorite flavors in it! And it's so easy! Love a quick sheet pan dinner!

      Reply
      • valentina

        April 04, 2019 at 8:53 am

        Thanks, Kelly. I love these flavors, too. πŸ™‚

        Reply
    8. Patricia@FreshFoodinaFlash

      April 04, 2019 at 5:00 pm

      I have another sheeet pan chicken dish I love. So I want to try this one too

      Reply
      • valentina

        April 04, 2019 at 10:51 pm

        Patricia, I'll have to get yours, too. πŸ™‚

        Reply
    9. Deb|EastofEdenCooking

      April 05, 2019 at 11:34 am

      You had my attention at 30 minutes or less! My family would love this recipe, that spicy chipotle draws them in every time.

      Reply
      • valentina

        April 06, 2019 at 9:48 am

        I agree, Deb. Chipotle always a crowd. πŸ™‚ Thank you!

        Reply
    10. Eha

      April 05, 2019 at 9:07 pm

      Living in Australia, cooking with chipotles et al is not an everyday affair with us either πŸ™‚ ! 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 πŸ™‚ !

      Reply
      • valentina

        April 06, 2019 at 9:47 am

        You are so right, sheet pan meals are great for a crowd! Enjoy and hope you're enjoying the weekend. πŸ™‚

        Reply
    11. kathryninthekitchen

      April 05, 2019 at 11:29 pm

      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. 😊

      Reply
      • valentina

        April 06, 2019 at 9:46 am

        Awww, thank you, Kathryn. Much appreciated. Hope you have a lovely weekend! πŸ™‚

        Reply
    12. David

      April 06, 2019 at 7:44 am

      I just made a new batch of β€œDavid-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!

      Reply
      • valentina

        April 06, 2019 at 9:45 am

        It would be amazing on steak! Love that idea. Thanks, David. Hope you're having a great weekend!

        Reply
    13. 2pots2cook

      April 06, 2019 at 9:48 am

      We have never combine these ingredients but they promise to be soooo good. Definitely to do ! Thank you so much. Sharing !

      Reply
      • valentina

        April 09, 2019 at 10:41 am

        Thanks so much. They are so delicious together. Hope you love it!

        Reply
    14. Karen (Back Road Journal)

      April 07, 2019 at 6:59 am

      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.

      Reply
      • valentina

        April 09, 2019 at 10:44 am

        Yes, Karen, exactly. It's a great, easy dish for entertaining. Enjoy and thank you!

        Reply
    15. David @ Spiced

      April 08, 2019 at 4:36 am

      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. πŸ™‚ 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!

      Reply
      • valentina

        April 09, 2019 at 10:59 am

        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. πŸ˜‰ In any case, this is a good quick and easy one. Enjoy! πŸ™‚

        Reply
    16. James

      April 08, 2019 at 7:25 am

      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.

      Reply
      • valentina

        April 09, 2019 at 10:59 am

        Many thanks, James! Yes, the chipotle butter is delicious -- on so many things. πŸ™‚

        Reply
    17. Jeff the Chef

      April 09, 2019 at 7:05 pm

      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.

      Reply
      • valentina

        April 10, 2019 at 2:12 pm

        Thank you so much, Jeff! πŸ™‚ 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.

        Reply
    18. Dawn - Girl Heart Food

      April 10, 2019 at 8:20 am

      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 πŸ™‚

      Reply
      • valentina

        April 10, 2019 at 2:14 pm

        Yay! Devour away. Hope you both love it! πŸ™‚

        Reply
    19. Christina Conte

      April 11, 2019 at 8:33 am

      Sounds and looks like a fantastic dinner, Valentina! Looks impressive, too πŸ™‚ LOVE your introductory video! I bet your mom is beaming from above!

      Reply
      • valentina

        April 11, 2019 at 10:49 am

        Awww, thank you, Christina. I hope so. πŸ™‚ xo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me β†’

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright Β© 2023 Cooking On The Weekends, All Rights Reserved