Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish
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 ready in about 30 minutes pairs kosher salt, black pepper, olive oil 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.
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
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.
Frequently asked questions
How long does Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish?
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 kosher salt from drying out.
Can I substitute ingredients in Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish?
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 Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Pan-Roasted Chicken with Kansas Regional Corn and Herb Relish?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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