Pan-Seared Chicken with Summer Corn and Tomato Succotash

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant, warm-weather dish featuring tender pan-seared chicken paired with a fresh succotash of corn, tomatoes, and bell peppers. This American-inspired chicken recipe, ready in about 35 minutes, pairs skinless chicken breasts, fresh corn kernels, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) skinless chicken breasts
• 1 1/2 cups (cut from 3 ears) fresh corn kernels
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 3, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Pat dry 4 skinless chicken breasts (6 oz each) and season both sides 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. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching 165°F internal temperature. Remove chicken and tent with foil to rest.
2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp olive oil and 1 tbsp unsalted butter. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves, sautéing for 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups fresh corn kernels, 1 cup halved cherry tomatoes, and 1 diced red bell pepper. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 5-7 minutes until vegetables are tender and tomatoes begin to soften.
4. Step 4: Remove skillet from heat, stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley for brightness. Serve the chicken breasts atop the succotash, spooning extra vegetable mixture over the top.