Pan-Roasted Chicken with Midwest Corn and Herb Jus

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

Tender chicken breasts pan-roasted and served with a rich jus made from sweet Midwest corn and fresh herbs, highlighting the flavors of the American heartland. This american-inspired chicken ready in about 30 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season each with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts and sear for 5-6 minutes on one side without moving until golden brown, then flip and cook for another 4-5 minutes until cooked through and juices run clear. Remove chicken and tent with foil.
  3. Step 3: In the same skillet, add 2 finely minced shallots and sauté for 1-2 minutes until fragrant and translucent.
  4. Step 4: Add 1 1/2 cups sweet corn kernels and 2 tbsp chopped fresh thyme and parsley, stirring for 3 minutes until the corn starts to caramelize lightly.
  5. Step 5: Pour in 1 cup chicken stock, scraping up any browned bits from the pan, and simmer for 5 minutes until the sauce reduces slightly.
  6. Step 6: Remove from heat and whisk in 2 tbsp unsalted butter until the sauce is glossy and coats the back of a spoon. Return chicken to the pan to warm for 1 minute.
  7. Step 7: Serve the chicken topped with the corn and herb jus alongside your choice of sides.

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Frequently asked questions

How long does Pan-Roasted Chicken with Midwest Corn and Herb Jus 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 Midwest Corn and Herb Jus?

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 salt from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Midwest Corn and Herb Jus?

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 Midwest Corn and Herb Jus 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 Midwest Corn and Herb Jus?

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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