Pan-Seared Chicken with Northwest Indiana Corn and Herb Salsa

By · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts topped with a fresh corn and herb salsa inspired by the agricultural bounty of Northwest Indiana. This american-inspired chicken ready in about 30 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, combine 1 cup fresh corn kernels, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1/4 cup chopped red onion, 2 tbsp lemon juice, and 1 tsp honey in a bowl. Stir gently to combine for a bright salsa.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Spoon the corn and herb salsa evenly over each chicken breast before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Northwest Indiana Corn and Herb Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Northwest Indiana Corn and Herb Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Northwest Indiana Corn and Herb Salsa?

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 Northwest Indiana Corn and Herb Salsa 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 Northwest Indiana Corn and Herb Salsa?

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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