Sheet Pan Taco Chicken and Corn

Name: Sheet Pan Taco Chicken and Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs boneless, skinless chicken thighs; 3 limes, juiced; 2 packets taco seasoning; 1 tbsp garlic powder; 1 tsp smoked paprika; 3 ears of corn, kernels removed; 1/2 red onion, diced; 1 tbsp olive oil; 1 tsp chili powder; salt, to taste; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 head lettuce, for serving; 1 cup pico de gallo, for serving; 1 avocado, sliced, for serving

This sheet pan taco chicken combines tender, seasoned chicken thighs with a fresh corn and red onion salsa, all cooked on one pan for minimal cleanup. Serve in lettuce wraps with your favorite toppings for a quick, low-carb Mexican-inspired dinner.

🌍Mexican 🏷️Sheet pan dinner 🏷️Chicken tacos 🏷️Lettuce wraps 🏷️Taco chicken Corn salsa

🏷️

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TikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2.5 lbs boneless, skinless chicken thighs
3 limes, juiced
2 packets taco seasoning
1 tbsp garlic powder
1 tsp smoked paprika
3 ears of corn, kernels removed
1/2 red onion, diced
1 tbsp olive oil
1 tsp chili powder
salt, to taste
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 head lettuce, for servingoptional
1 cup pico de gallo, for servingoptional
1 avocado, sliced, for servingoptional

15 Ingredients

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Instructions

1
Preheat your oven to 425°F.
2
Chop the boneless, skinless chicken thighs into small, bite-sized pieces.
3
On a cutting board or in a large bowl, season the chicken with the juice of one lime, two packets of taco seasoning, garlic powder, and smoked paprika. Mix thoroughly to ensure all pieces are coated.
4
Spread the seasoned chicken in a single layer on a baking sheet lined with parchment paper.
5
Bake on the top rack for 10 minutes.
6
While the chicken is baking, prepare the corn salsa. Cut the kernels off the corn cobs and place them in a mixing bowl.
7
Add the diced red onion, olive oil, juice of one lime, chili powder, and salt to the corn. Mix to combine.
8
After 10 minutes, remove the chicken from the oven. Push the chicken to one side of the baking sheet to make room for the corn.
9
Add the corn mixture to the empty side of the baking sheet, spreading it into an even layer.
10
Return the sheet pan to the oven and bake for another 10 minutes.
11
Remove the pan from the oven. Sprinkle the crumbled cotija cheese over the corn mixture.
12
Squeeze the juice of the final lime over both the chicken and the corn, then garnish the corn with fresh chopped cilantro.
13
Serve immediately in lettuce wraps with toppings like pico de gallo and sliced avocado.

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Tips & Notes

Pro tips

Pat chicken thighs dry before seasoning to encourage browning and crispy edges on the sheet pan.
Don't skip the lime juice—it brightens the corn salsa and tenderizes the chicken while adding authentic flavor.
Add the corn during the last 10 minutes of cooking to keep it tender and prevent it from drying out.
Use boneless, skinless thighs for even cooking; bone-in thighs may need 5-10 extra minutes.

Substitutions

Taco seasoning packets → 1 tbsp chili powder + 1 tbsp cumin + 1 tsp oregano + 1 tsp paprika (homemade blend)
Fresh corn → frozen corn kernels (thaw first, or add during last 5 minutes raw)
Red onion → white onion or shallots (slightly milder flavor)
Lime juice → lemon juice or white vinegar (1:1 ratio, slightly different tang)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-12 minutes or in a skillet over medium heat.