Pan-Seared Chicken with Corn Salsa

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Juicy pan-seared chicken breasts topped with a bright, fresh corn salsa perfect for summer gatherings. This American-inspired Fourth of July recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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 rice, quinoa, or a quick salad. 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
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh corn kernels
• 1 cup, quartered cherry tomatoes
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 small, seeded and minced jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 boneless skinless chicken breasts dry and season both sides 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: Place the chicken breasts in the skillet and cook for 6-7 minutes on the first side without moving, until golden and edges are crispy. Flip and cook for an additional 5-6 minutes until cooked through and juices run clear. Remove from heat and rest for 5 minutes.
3. Step 3: In a medium bowl, combine 1 cup fresh corn kernels, 1 cup quartered cherry tomatoes, 1/2 cup finely diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 minced small jalapeño. Stir gently to mix.
4. Step 4: Spoon the fresh corn salsa over each chicken breast and serve immediately, enjoying the balance of warm seared meat and bright, zesty salsa.