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Sheet Pan Chipotle Chicken with Corn Salsa on a white plate with avocado and cilantro sprigs
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5 from 11 votes

Chipotle Chicken with Corn Salsa Reicpe

Sheet Pan Chipotle Chicken with Corn Salsa is absolutely bursting with sweet and spicy flavors, and it will totally wow your guests!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Mexican
Keyword: summer dinner party, chicken for family dinner
Servings: 4
Calories: 416kcal

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
  • cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • ¼ teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • teaspoon cayenne pepper

For the Grilled Chipotle Chicken

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

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.

Nutrition

Calories: 416kcal