Sautéed Chicken with Missouri Sweet Corn and Bell Pepper

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Cooked with fresh Missouri sweet corn and crisp bell peppers in a light garlic butter sauce. This American-inspired chicken recipe, 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.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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 minced garlic cloves
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.