Sautéed Chicken with Toledo Sweet Corn and Bell Peppers
Tender chicken breast pieces sautéed with fresh Toledo sweet corn and colorful bell peppers, seasoned with garlic and herbs for a vibrant, local-inspired dish. This american-inspired chicken ready in about 25 minutes pairs cut into 1-inch cubes chicken breast, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 lb, cut into 1-inch cubes chicken breast
- 2 tbsp olive oil
- 1 cup, fresh or frozen Toledo sweet corn kernels
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 1 medium, diced into 1/2-inch pieces yellow bell pepper
- 3 cloves, minced garlic cloves
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb chicken breast cubes and sauté for 6-7 minutes, stirring occasionally, until golden and cooked through.
- Step 2: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant but not browned.
- Step 3: Stir in 1 cup Toledo sweet corn kernels, 1 diced red bell pepper, and 1 diced yellow bell pepper. Cook for 5 minutes until the vegetables are tender and slightly caramelized.
- Step 4: Sprinkle 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture, stirring to combine and cook for an additional 2 minutes.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Sautéed Chicken with Toledo Sweet Corn and Bell Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 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 Toledo Sweet Corn and Bell Peppers?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Toledo Sweet Corn and Bell Peppers?
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 Toledo Sweet Corn and Bell Peppers 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 Sautéed Chicken with Toledo Sweet Corn and Bell Peppers?
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.
