Sautéed Chicken with Missouri Sweet Corn and Bell Pepper
Cooked with fresh Missouri sweet corn and crisp bell peppers in a light garlic butter sauce. This american-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breasts, fresh sweet corn kernels, red bell pepper 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.
Ingredients
- 2 pieces (about 12 oz total) boneless skinless chicken breasts
- 1 cup fresh sweet corn kernels
- 1 medium, diced red bell pepper
- 2 tbsp unsalted butter
- 3 cloves minced garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (about 12 oz total) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 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 temperature 165°F), then remove from skillet and set aside.
- Step 3: Lower heat to medium, add 2 tbsp unsalted butter and 3 minced garlic cloves to the same skillet. Sauté for 1 minute until fragrant.
- Step 4: Add 1 cup fresh sweet corn kernels and 1 diced red bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes until the vegetables are tender and slightly caramelized.
- Step 5: Return the chicken breasts to the skillet, nestling them among the vegetables. Cook for another 2 minutes to combine flavors.
- Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving to add a bright, fresh finish.
Frequently asked questions
How long does Sautéed Chicken with Missouri Sweet Corn and Bell Pepper take to make?
Total time is about 30 minutes (10 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 Missouri Sweet Corn and Bell Pepper?
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 fresh sweet corn kernels from drying out.
Can I substitute ingredients in Sautéed Chicken with Missouri Sweet Corn and Bell Pepper?
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 Missouri Sweet Corn and Bell Pepper 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 Missouri Sweet Corn and Bell Pepper?
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.
