Pan-Seared Chicken with Illinois Sweet Corn and Herb Butter

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breasts paired with sweet Illinois corn sautéed in herb butter, an easy summer dinner. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 10 min Cook: 20 min Serves 2 American cuisine 360 cal/serving

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Ingredients

2 pieces (6 oz each) boneless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup fresh Illinois sweet corn kernels
3 tbsp unsalted butter
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
2 garlic cloves, minced

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Instructions

Step 1: Pat dry 2 boneless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then remove from skillet and rest on a plate.
Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Sauté until fragrant, about 30 seconds.
Step 4: Add 1 cup fresh Illinois sweet corn kernels and 1 tsp fresh thyme leaves to the skillet. Cook for 4-5 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Step 5: Stir in 1 tbsp chopped fresh parsley, then spoon the corn and herb butter sauce over the rested chicken breasts before serving.