Pan-Seared Chicken with Roasted Poblano and Corn Salad

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

Juicy pan-seared chicken breasts served alongside a vibrant roasted poblano and sweet corn salad with lime and cilantro. This mexican-inspired chicken ready in about 35 minutes pairs (about 6 oz each) chicken breasts, olive oil, medium poblano peppers 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 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 medium poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until skin is charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  2. Step 2: While poblanos steam, pat dry 2 chicken breasts and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove from heat and rest for 5 minutes.
  3. Step 3: Meanwhile, remove skins, seeds, and stems from the roasted poblanos and dice into 1/2-inch pieces. In a medium bowl, combine roasted poblano pieces, 1 cup fresh corn kernels, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
  4. Step 4: Slice rested chicken breasts and serve alongside the roasted poblano and corn salad for a fresh, smoky, and slightly spicy meal.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Poblano and Corn Salad 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 Roasted Poblano and Corn Salad?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Poblano and Corn Salad?

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 Roasted Poblano and Corn Salad 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 Roasted Poblano and Corn Salad?

Mexican 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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