Pan-Seared Chicken with Local Corn and Herb Butter
Tender chicken breasts pan-seared to golden perfection, topped with a sweet, buttery local corn sauté infused with fresh herbs. This american-inspired chicken ready in about 25 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup (from 2 ears) fresh corn kernels
- 3 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley
- 2 cloves minced garlic
Instructions
- Step 1: Pat dry 2 boneless skinless 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 the first side without moving until golden brown, then flip and cook for another 5 minutes until internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- Step 3: Reduce heat to medium, add 3 tbsp unsalted butter to the same skillet along with 2 minced garlic cloves and 1 tsp fresh thyme leaves. Sauté for 1 minute until fragrant.
- Step 4: Add 1 cup fresh corn kernels and cook for 3-4 minutes, stirring occasionally, until the corn is tender and starting to brown.
- Step 5: Stir in 2 tbsp chopped fresh parsley and season the corn with a pinch of salt and pepper to taste.
- Step 6: Serve the chicken topped with the herb butter corn mixture, spooning any pan juices over the top.
Frequently asked questions
How long does Pan-Seared Chicken with Local Corn and Herb Butter take to make?
Total time is about 25 minutes (10 min prep + 15 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 Local Corn and Herb Butter?
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 Local Corn and Herb Butter?
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 Local Corn and Herb Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Local Corn and Herb Butter?
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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