Pan-Seared Chicken with Regional Corn and Tomato Succotash

By · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a vibrant succotash of sweet regional corn and fresh tomatoes, finished with a hint of smoky paprika. This american-inspired chicken ready in about 35 minutes pairs salt, black pepper, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 2 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Let rest for 5 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1/4 cup finely chopped yellow onion and 2 minced garlic cloves over medium heat for 2 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup fresh regional corn kernels, 1/2 cup diced red bell pepper, and 1 cup halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 5 minutes until the vegetables are tender and the tomatoes begin to release juices.
  5. Step 5: Stir in 1 tbsp butter and 1/4 cup chopped fresh basil leaves, cooking for another 1 minute until the butter melts and flavors combine.
  6. Step 6: Serve the pan-seared chicken breasts atop the warm corn and tomato succotash, spooning extra vegetables over the chicken.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Chicken with Regional Corn and Tomato Succotash take to make?

Total time is about 35 minutes (15 min prep + 20 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 Regional Corn and Tomato Succotash?

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 Regional Corn and Tomato Succotash?

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 Regional Corn and Tomato Succotash 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 Regional Corn and Tomato Succotash?

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.

Related recipes