Pan-Seared Chicken with Regional Indiana Corn Salsa

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

Juicy pan-seared chicken breasts served with a vibrant corn salsa featuring sweet Indiana corn and fresh herbs for a localized Midwestern flair. This american-inspired chicken ready in about 27 minutes blends about 6 oz each chicken breasts, 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 350 calories and feeds 2, 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: 12 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 chicken breasts dry and season evenly 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.
  2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on one side without moving until golden brown, then flip and cook another 5-6 minutes until an internal temperature of 165°F is reached. Remove from heat and let rest.
  3. Step 3: Meanwhile, in a medium bowl combine 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1 minced jalapeño pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp honey. Stir gently to combine and let the flavors meld for 5 minutes.
  4. Step 4: Slice the rested chicken breasts and serve topped with the regional Indiana corn salsa for a fresh, localized taste.

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Frequently asked questions

How long does Pan-Seared Chicken with Regional Indiana Corn Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 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 Regional Indiana Corn 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 Regional Indiana Corn 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 Regional Indiana Corn Salsa 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 Indiana Corn 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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