Pan-Roasted Chicken with Kansas Corn and Herb Relish

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-roasted chicken breasts served with a fresh corn and herb relish inspired by the heartland flavors of Kansas region. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup (from 2 ears) fresh corn kernels
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp fresh lemon juice
1/4 cup finely diced red onion
1 tsp honey
1 tbsp butter

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Instructions

Step 1: Pat 4 boneless skinless chicken breasts dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 1 tbsp butter to the skillet. Once melted, stir in 1 cup fresh corn kernels and 1/4 cup finely diced red onion, sautéing for 3-4 minutes until corn is tender and onion is translucent.
Step 4: Remove skillet from heat and stir in 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tbsp fresh lemon juice, and 1 tsp honey. Taste and adjust seasoning with additional salt or lemon juice if needed.
Step 5: Serve the pan-roasted chicken breasts topped with the warm corn and herb relish.