Pan-Seared Chicken Breast with Roasted Corn Salad
Juicy pan-seared chicken breast paired with a vibrant roasted corn salad featuring red bell pepper and fresh cilantro, perfect for a summer. This American-inspired Fourth of July recipe, ready in about 35 minutes, pairs chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 2 pieces (6 oz each) chicken breast
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups (from 3 ears) fresh corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp smoked paprika
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and rest.
- Step 2: While chicken cooks, preheat oven to 425°F. Toss 2 cups fresh corn kernels with 1 tbsp olive oil and 1/2 tsp smoked paprika, spread on a baking sheet, and roast for 10 minutes until slightly charred and fragrant.
- Step 3: In a bowl, combine roasted corn, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Toss well to combine.
- Step 4: Slice rested chicken breasts and serve atop a bed of the roasted corn salad for a fresh, smoky summer dish.
Frequently asked questions
How long does Pan-Seared Chicken Breast with Roasted Corn Salad take to make?
Total time is about 35 minutes (15 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-Seared Chicken Breast with Roasted Corn Salad?
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 chicken breast from drying out.
Can I substitute ingredients in Pan-Seared Chicken Breast with Roasted Corn Salad?
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-Seared Chicken Breast with Roasted Corn Salad 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.
What goes well with Pan-Seared Chicken Breast with Roasted Corn Salad?
American 4th of july 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.
