Crispy Pan-Seared Chicken with Roasted Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection and topped with a sweet and tangy roasted corn salsa for a bright, fresh finish. This mexican-inspired chicken (gluten free) ready in about 25 minutes pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a skillet over medium-high heat and add 2 tbsp olive oil. Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Place chicken in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and rest.
  2. Step 2: While chicken cooks, heat another skillet over medium-high heat and add 1 tbsp olive oil. Add 1 cup fresh corn kernels and sauté for 5 minutes until lightly charred and fragrant, stirring occasionally.
  3. Step 3: Remove corn from heat and transfer to a bowl. Add 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1/4 tsp ground cumin. Stir to combine and season with a pinch of salt if needed.
  4. Step 4: Serve the rested chicken breasts topped generously with the roasted corn salsa for a vibrant, flavorful dish.

Frequently asked questions

How long does Crispy Pan-Seared Chicken with Roasted Corn Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Pan-Seared Chicken with Roasted Corn Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Crispy Pan-Seared Chicken with Roasted Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Pan-Seared Chicken with Roasted Corn Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Pan-Seared Chicken with Roasted Corn Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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