Pan-Seared Chicken with Roasted Western Nebraska Corn Relish

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

Tender pan-seared chicken breasts topped with a vibrant roasted corn relish inspired by the agricultural bounty of western Nebraska. This american-inspired chicken (gluten free) ready in about 30 minutes pairs kosher salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6 minutes on one side without moving, until golden brown. Flip and cook for another 5 minutes, or until internal temperature reaches 165°F and juices run clear. Remove and rest.
  3. Step 3: Meanwhile, preheat a small dry skillet over medium-high heat. Add 1 cup fresh corn kernels (about 2 ears) and roast, stirring occasionally, for 5-7 minutes until some kernels are slightly charred and fragrant.
  4. Step 4: Transfer the roasted corn to a bowl and add 1/2 cup diced red bell pepper, 1 small minced jalapeño pepper (seeded for less heat), 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
  5. Step 5: Stir in 1 tbsp fresh lime juice and 1 tsp honey, mixing gently until the relish is bright and balanced with sweet, spicy, and tangy notes.
  6. Step 6: Spoon the corn relish over the rested chicken breasts and serve immediately, garnished with extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Western Nebraska Corn Relish take to make?

Total time is about 30 minutes (15 min prep + 15 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 Western Nebraska Corn Relish?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Western Nebraska Corn Relish?

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 Western Nebraska Corn Relish 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.

Is Pan-Seared Chicken with Roasted Western Nebraska Corn Relish gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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