Pan-Seared Chicken with Grilled Corn Salsa

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Juicy pan-seared chicken breasts served with a vibrant grilled corn salsa featuring fresh tomatoes and jalapeños, perfect for a summer meal. This American-inspired Fourth of July recipe, ready in about 35 minutes, pairs 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.

Ingredients

• 4 pieces (6 oz each) boneless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 ears fresh corn on the cob
• 1 cup, halved cherry tomatoes
• 1 small, seeded and diced jalapeño pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp honey

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 ears of fresh corn on the cob with 1 tbsp olive oil and grill for 8-10 minutes, turning occasionally, until lightly charred and cooked through. Allow to cool, then cut kernels off the cob.
2. Step 2: In a medium bowl, combine the grilled corn kernels, 1 cup halved cherry tomatoes, 1 small diced jalapeño (seeded for less heat), 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey. Mix gently and set aside to let flavors meld.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: Remove chicken from the skillet and let rest for 5 minutes. Serve each chicken breast topped generously with the grilled corn salsa.