Pan-Seared Chicken with Indiana Sweet Corn and Tomato Ragout

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

Juicy chicken breasts pan-seared and served with a vibrant ragout of sweet corn and ripe tomatoes, inspired by the flavors of Lake County, Indiana. This american-inspired chicken ready in about 40 minutes pairs about 6 oz each 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

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Instructions

  1. Step 1: Pat dry 4 chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. 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.
  3. 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.
  4. Step 4: Add 1 cup sweet corn kernels and 1 cup halved cherry tomatoes, stirring occasionally for 4 minutes until the tomatoes soften.
  5. Step 5: Pour in 1/4 cup white wine and simmer for 3 minutes until the sauce reduces slightly.
  6. 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.
  7. Step 7: Serve the chicken breasts topped with the sweet corn and tomato ragout warm.

Frequently asked questions

How long does Pan-Seared Chicken with Indiana Sweet Corn and Tomato Ragout take to make?

Total time is about 40 minutes (15 min prep + 25 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 Indiana Sweet Corn and Tomato Ragout?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Indiana Sweet Corn and Tomato Ragout?

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 Indiana Sweet Corn and Tomato Ragout 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 Indiana Sweet Corn and Tomato Ragout?

American chicken 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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