• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
Γ—
Home Β» Main Courses Β» Chicken & Turkey Main Courses Β» Sheet Pan Chipotle Chicken with Corn Salsa

Sheet Pan Chipotle Chicken with Corn Salsa

Apr 2, 2019 Β· by Valentina Β· 41 Comments

This post may contain affiliate links.

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

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.

Quick to make and impressive to serve!

Jump to:
  • The Ingredients
  • Substitutions
  • Recipe Tips
  • How to Make it
  • Serving Suggestions
  • Can you make it ahead?
  • Other Scrumptious Sheet Pan Dinners

The Ingredients

  • fresh corn kernels - White or yellow -- both are great! During the summer, you should be able to find fantastic corn at your local Farmers' Market. Choose corn with bright green, tightly wrapped husks. The silks should be white or yellow. If you buy pre-shucked corn, the kernels should be firm and plump.
  • tomatoes - Color and feel are the best cues to ripeness. Ripe tomatoes should be slightly firm, but have a little give when gently squeezed, and they should have a deep red color (or whatever the color is intended to be).
  • red onion - Choose onions that are firm, heavy for their size and without bruises.
  • cilantro - Look for bright green, perky bunches.
  • ground cumin
  • fresh lime juice
  • fresh lemon juice - Use Meyer lemons if they're available. They are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
  • kosher salt - I cook with Kosher salt because of its larger flake size and it usually doesn't contain additives. If you use table salt, use half the amount.
  • cayenne pepper
  • unsalted butter - I almost always use unsalted butter to better control exactly how much salt is in the recipe.
  • chipotles in adobo sauce - Chipotle Peppers in Adobo Sauce are jalapeΓ±o chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery store.
  • olive oil
  • boneless, skinless chicken breasts -
  • avocado - For garnish.

(See recipe card below for quantities.)

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.
  • You can substitute the chicken breasts with other cuts of chicken. Note that if you use thighs or bone-in pieces of chicken, the cooking times will be longer.

Recipe Tips

  • It's important not to skip pounding the chicken, as this helps it cook evenly and much more quickly.
  • If you don't have a meat mallet to flatten the chicken, you can easily use the bottom of a small sautΓ© pan.
Close up of Sheet Pan Chipotle Chicken with Corn Salsa right oout of the oven on the pan

How to Make it

This recipe has three components: chipotle butter, corn salsa and the chicken.

Corn Salsa in a bowl before being mixed

- For the corn salsa, mix the corn with the lime juice, tomatoes, cilantro, red onion and a touch of cayenne pepper. (I like to mix yellow and white corn.)

Spoonful of Corn Salsa held above bowl

- To make the chipotle butter, mix chipotles in adobo sauce with the cumin, lemon juice, softened unsalted butter and olive oil. Set aside.

- 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.

- 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.

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

- Bake in a preheated 375Β°F oven just until the chicken is cooked through, about 10 minutes.

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

Serving Suggestions

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, or bulk it up, a rice dish and/or a salad would be great. Here are a few things I like to serve with it:

  • Grilled little Gem Salad
  • Roasted Garlic Basil Rice
  • Coconut Cilantro Rice
  • Mexican Chopped Salad

And if you want, you can just make the corn salsa. It's incredibly delicious on its own as a summer side dish, and it's fantastic with tortilla chips, in wraps or on, or mixed into salads.

Can you make it ahead?

  • The corn salsa can be made a day ahead and stored in an airtight container in the refrigerator.
  • The chipotle butter can be made up to five days ahead and stored tightly wrapped in the refrigerator. And FYI, it's great on other things, too. Try it on fish, shrimp, scallops, toast . . .
  • For the chicken to be super juicy, I wouldn't recommend cooking it ahead.

Other Scrumptious Sheet Pan Dinners

  • Sheet Pan Miso Pork Chops with Broccolini
  • Sheet Pan Parmesan Herb-Crusted Chicken with Potatoes
Close up of Sheet Pan Chipotle Chicken with Corn Salsa with an avocado slice on a white plate

Sheet Pan Chicken with Corn Salsa is one of my favorite recipes during the summer when corn is at its best. I hope you love it too!

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 Main Courses

  • Italian yellow-edged bowl full with chicken and rice soup with carrot slices.
    Hearty Chicken Vegetable and Rice Soup
  • Chicken sandwich cut in half on wrinkled parchment paper.
    Grilled Chicken Sandwich from Greg's Grill
  • Sliced chicken roulade filled with sun-dried tomato, basil and cheese.
    Chicken Roulade
  • Shredded Fall-Apart Dutch-Oven Chicken in a small square casserole dish on a red-checked cloth.
    Fall-Apart Dutch Oven Chicken

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

    5 stars
    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

        5 stars
        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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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 are 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

    5 stars
    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

    5 stars
    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

    5 stars
    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
  20. Mimi Rippee

    June 19, 2023 at 4:13 pm

    I love all of these ingredients and flavors together. And it’s all so pretty!

    Reply
    • Valentina

      June 23, 2023 at 3:53 pm

      Thanks, Mimi! πŸ™‚ ~Valentina

      Reply
  21. Healthy World Cuisine

    August 01, 2024 at 4:46 am

    We are all about less than 30 minute sheet pan dinners made with in season ingredients. The natural sweetness from the corn and spicy heat from the chipotle is a winner.

    Reply
    • Valentina

      August 04, 2024 at 5:55 pm

      Thanks! I'm all about sweet corn with spicy flavors! πŸ™‚ ~Valentina

      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

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†’

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

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© 2024 Cooking On The Weekends, All Rights Reserved