Pan-Seared Chicken with Corn Salad

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

A vibrant and fresh chicken dish paired with a colorful corn salad that celebrates summer flavors. This american-inspired grilling ready in about 30 minutes pairs (6 oz each) boneless chicken breasts, olive oil, salt 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: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and rest.
  2. Step 2: While chicken cooks, bring a small pot of water to boil and blanch 2 cups fresh corn kernels for 2 minutes until tender-crisp; drain and cool.
  3. Step 3: In a medium bowl, combine the blanched corn kernels, 1 cup halved cherry tomatoes, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh basil leaves.
  4. Step 4: Whisk together 1 tbsp honey, 2 tbsp lime juice, and 1 tbsp olive oil; pour over the corn mixture and toss gently to coat. Adjust seasoning with a pinch of salt if needed.
  5. Step 5: Serve the rested chicken breasts alongside the bright, tangy corn salad for a refreshing summer meal.

Frequently asked questions

How long does Pan-Seared Chicken with 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 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with 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 Corn Salad 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-Seared Chicken with Corn Salad?

American grilling 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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