Pan-Seared Chicken with Summer Corn and Tomato Succotash

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

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 ready in about 35 minutes pairs (6 oz each) skinless chicken breasts, (cut from 3 ears) fresh corn kernels, halved 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Chicken with Summer 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 Summer 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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Summer 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 Summer Corn and Tomato Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Summer 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.

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