Pan-Seared Chicken with Chili-Lime Glaze and Corn Salad

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

Juicy chicken breasts pan-seared and glazed with a tangy chili-lime sauce, served alongside a fresh corn and avocado salad. This latin american-inspired chicken ready in about 30 minutes pairs (6 oz each) chicken breasts, olive oil, chili powder 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.

Prep: 15 min Cook: 15 min Serves 2 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp lime juice, 1 tsp chili powder, 1 tbsp honey, and 2 minced garlic cloves until well combined to form the chili-lime glaze.
  2. Step 2: Pat dry 2 chicken breasts (6 oz each) and 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 until shimmering.
  3. Step 3: Place the chicken breasts in the skillet and sear for 5 minutes on one side until golden brown, then flip and brush the top with half the chili-lime glaze. Cook for another 5 minutes, brushing with remaining glaze halfway through, until chicken reaches 165°F internal temperature.
  4. Step 4: While the chicken cooks, combine 1 cup fresh corn kernels, 1 diced medium avocado, 1/4 cup finely chopped red onion, and 2 tbsp chopped cilantro in a bowl. Season with a pinch of salt and toss gently.
  5. Step 5: Remove chicken from the skillet and let rest for 5 minutes before slicing. Serve the sliced chicken alongside the corn and avocado salad.

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Frequently asked questions

How long does Pan-Seared Chicken with Chili-Lime Glaze and Corn Salad take to make?

Total time is about 30 minutes (15 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 Pan-Seared Chicken with Chili-Lime Glaze and 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Chili-Lime Glaze and 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 with Chili-Lime Glaze and 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 with Chili-Lime Glaze and Corn Salad?

Latin 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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