Pan-Seared Chicken with Indiana Sweet Corn and Tomato Ragout

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

Pan-seared and served with a vibrant ragout of sweet corn and ripe tomatoes. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, salt, black pepper 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 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: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup, fresh or frozen sweet corn kernels
1 cup, halved cherry tomatoes
1 small, diced yellow onion
3 cloves, minced garlic cloves
1/4 cup, chopped fresh basil leaves
1/4 cup white wine
1 tbsp lemon juice
2 tbsp butter

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Instructions

Step 1: Pat dry 4 chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced small yellow onion for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Step 4: Add 1 cup sweet corn kernels and 1 cup halved cherry tomatoes, stirring occasionally for 4 minutes until the tomatoes soften.
Step 5: Pour in 1/4 cup white wine and simmer for 3 minutes until the sauce reduces slightly.
Step 6: Stir in 2 tbsp butter, 1 tbsp lemon juice, and 1/4 cup chopped fresh basil leaves; cook for 1 minute until the sauce thickens and coats the vegetables.
Step 7: Serve the chicken breasts topped with the sweet corn and tomato ragout warm.