We love a good one-pan skillet meal. They are easy to make and have minimal cleanup. This chicken and corn skillet does just that and is so delicious!
This recipe actually came from a fridge foraging night. We had a few things we needed to use up and instead of having corn on the cob like we usually do, I figured let’s remove it to change it up. With the addition of ground chicken, some veggies, black beans, spices, and cheese, it came out so good, I knew I had to share.
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Once done, enjoy it however you like! Serve it by itself with some toppings, stuffed into taco shells, with some rice, or our favorite way – with some chips! It makes a great dip and the crunch it adds a nice crunch to the meal. With a squeeze of lime juice, some avocado and tomatoes, and cilantro, it’s perfection!
It’s perfect for an easy and healthy weeknight meal, or make it at the beginning of the week for meal prep.
Why we love this chicken and corn skillet
- comes together in about 30 minutes
- made in one pan – yay for not a lot of dishes to clean up
- a complete healthy meal with a good macronutrient breakdown – it’s full of protein, complex carbohydrates, fiber, and some healthy fats. I love adding some avocado and serving it with some chips.
- something the whole family will love!
- great for meal prep – the leftovers taste great and it works well for meal prep.
Ingredients
- olive oil
- ground chicken – I used 93/7
- onion
- bell peppers
- black beans
- fresh sweet corn, cut off the cob
- salsa
- tomato paste
- chili powder
- garlic powder
- paprika
- cheddar cheese
- salt and pepper
How to make chicken and corn skillet
- Cook your chicken. Heat a large cast iron skillet or nonstick pan (it needs to be large) over medium heat, add 1/2 tablespoon oil, and let it get hot. Add ground chicken, breaking it up with a spatula or meat chopper, and season with salt and pepper. Cook for 5-7 minutes until browned on the outside and cooked through. Remove from pan (leaving behind the juices) and set aside.
- Cook your veggies. Add onions and a little salt and pepper and saute for 3-4 minutes, stirring occasionally. Next, add the peppers and mix well to combine. Saute for another 4-5 minutes, stirring occasionally. The veggies should be tender at this point.
- Bring it all together. Turn down the heat to low and add your cooked ground chicken (with the juices), black beans, corn, salsa, tomato paste, and spices to the pan and mix well to combine. Let warm through, about 2-3 minutes. Finally, sprinkle with shredded cheese to cover the chicken mixture and let melt, for about 1-2 minutes. If needed, you can cover the pan with a lid.
- Top with optional toppings and enjoy!
What to serve with chicken corn skillet
While you can eat this meal on its own, it is great with a few additions. Here are a few suggestions:
- any kind of grains – white rice, brown rice, and quinoa for a little more carbs.
- tortilla chips – I love eating this like a dip!
- tortillas – stuff it into a tortilla like a taco!
- additional toppings – diced tomatoes, diced avocado, cilantro, jalapenos, greek yogurt or sour cream, salsa, hot sauce, and lime wedges.
Storage
- fridge – store leftovers in a tightly sealed airtight container for up to 4-5 days in the refrigerator.
- freezer – I haven’t tried freezing this recipe, but it should work. You can freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.
- reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop.
Substitutions
- olive oil – any kind of neutral oil will work (coconut, avocado…).
- ground chicken – ground chicken breasts or chicken thighs will work for this recipe.
- veggies – use any veggies you like! The more the merrier.
- black beans – kidney or pinto beans will work the same.
- sweet corn – I like fresh for this recipe, but canned or frozen corn will work instead. Make sure to drain it if using canned.
- spices – you can also use taco seasoning to give it the same flavors if you have that on hand.
- salsa – red or green will work. Use your favorite kind! You don’t want it too runny to make the recipe too liquidy though.
- cheddar cheese – any kind of cheese will work. Monterey Jack, pepper jack, or shredded mozzarella cheese would work great. Leave off the cheese to keep this dairy-free.
More healthy skillet recipes
- ground turkey sweet potato skillet
- peanut butter chicken
- ground turkey stir fry
- ground beef and cabbage stir fry
- beef and broccoli stir fry
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken and Corn Skillet
equipment
ingredients
- 1/2 tablespoon olive oil
- 1 pound ground chicken (I used 93/7)
- 1 cup diced onion (120 grams)
- 2 cups diced bell peppers (240 grams)
- 1 15-ounce black beans, drained and rinsed
- 2 heaping cups sweet corn kernels, cut off the cob (300 grams)
- 1/2 cup salsa
- 2 tablespoons tomato paste
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 heaping cup shredded cheddar cheese (2.5 ounces)
- salt and pepper, to taste
- for topping: avocado, diced tomatoes, sour cream, greek yogurt, lime juice, cilantro…
- for serving: rice, cauliflower rice, tortilla shells, tortilla chips…
instructions
- Cook your chicken. Heat a large nonstick pan (it needs to be large) over medium heat, add 1/2 tablespoon oil, and let it get hot. Add ground chicken, breaking it up with a spatula or meat chopper, and season with salt and pepper. Cook for 5-7 minutes until browned on the outside and cooked through. Remove from pan (leaving behind the juices) and set aside.
- Cook your veggies. Add onions and a little salt and pepper and saute for 3-4 minutes, stirring occasionally. Next, add the peppers and mix well to combine. Saute for another 4-5 minutes, stirring occasionally. The veggies should be tender at this point.
- Bring it all together. Turn down the heat to low and add your cooked ground chicken (with the juices), black beans, corn, salsa, tomato paste, and spices to the pan and mix well to combine. Let warm through, about 2-3 minutes. Finally, sprinkle with shredded cheese to cover the chicken mixture and let melt, for about 1-2 minutes. If needed, you can cover the pan with a lid.
- Top with optional toppings and enjoy!
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Tasty, quick, and easy. I used anaheim peppers, because that’s what I had, and garnished with cilantro, tomatoes, and avocado. Meal in a skillet. Would make this one again.
Yum, that sounds so good. Glad you enjoyed it and thanks for trying it, Torrey!
The recipe tasted great, and I loved how easy it was to make.
Glad you enjoyed it, Deni!
It was great and easy to prepare
So glad you enjoyed it!