Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables

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

Tender chicken breasts sautéed with fresh Indiana sweet corn and a medley of garden vegetables for a light, regional summer meal. This american-inspired chicken ready in about 35 minutes pairs fresh Indiana sweet corn kernels, small, diced yellow onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 American cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sauté for 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove from skillet and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 small diced yellow onion and 2 minced garlic cloves for 2-3 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup fresh Indiana sweet corn kernels, 1 medium diced zucchini, and 1 sliced red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
  5. Step 5: Stir in 1 tsp fresh thyme leaves and 1 tbsp lemon juice, cooking for another minute until the sauce lightly coats the vegetables.
  6. Step 6: Slice the chicken breasts and serve them atop the sautéed vegetable and corn mixture, spooning any pan juices over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables 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 Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables?

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 small, diced yellow onion from drying out.

Can I substitute ingredients in Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables?

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 Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables 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 Sautéed Chicken with Indiana Sweet Corn and Garden Vegetables?

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.

Related recipes