Pan-Seared Chicken with Northwest Indiana Corn and Herb Salad

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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.

Tender pan-seared chicken breasts served with a vibrant salad featuring fresh corn and herbs for a bright, summery flavor. This American-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless 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 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: 15 min Cook: 12 min Serves 2 American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup (from 2 ears) fresh corn kernels
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp lemon juice
1/2 cup diced cherry tomatoes
2 tbsp finely diced red onion

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side, turning once, until golden brown and internal temperature reaches 165°F; remove and let rest.
Step 3: While the chicken cooks, in a medium bowl combine 1 cup fresh corn kernels, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, 1/2 cup diced cherry tomatoes, 2 tbsp finely diced red onion, and 1 tbsp lemon juice; toss gently until mixed.
Step 4: Slice the rested chicken and serve topped with the fresh corn and herb salad for a bright, regional-inspired meal.