Sautéed Chicken Breasts with Corn and Winter Greens


You gotta love a dinner where you can use only one pan. I know my husband does as he normally does the dishes. This recipe definitely falls into the category of easy-peasy! There is so much to love about this dish. It’s full of colorful and healthful vegetables with a touch of lemony flavor. Chicken is browned in a little olive oil then removed to a plate. And with that, the bulk of the work is done. All that remains is to add the remaining ingredients to the pan, cook a little bit, bring the chicken back to the pan and simmer for a few more minutes for flavors to combine. Not only is this dish easy enough to make on a weeknight, but it will also not fail to impress any dinner guest! 

Sautéed Chicken Breasts with Corn and Winter Greens

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, pounded thin
  • salt and pepper to taste
  • 1 shallot, finely diced
  • 1 ear corn, kernels removed from the cob
  • 1 bunch chard, leaves cut into thin ribbons, ribs chopped ( I used rain-bow variety of Swiss chard)
  • 1 clove garlic, minced
  • 1/4 cup white wine or 1/4 cup low-sodium chicken broth, or water
  • Zest and juice of 1/2 lemon
  • Pinch of red pepper flakes
  • 2 tablespoons fresh parsley, chopped


  1. Pat the chicken dry and sprinkle with salt and pepper.
  2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chicken to the pan and cook until browned, about 2-3 minutes per side and set aside.
  3. Add the remaining 1 tbsp oil to the hot pan along with shallot and saute for 1 minute.
  4. Add the garlic and saute for half a minute.
  5. Add corn and sauté for 2-3 minutes, then add chard ribs and cook until the chard ribs begin to soften, about a minute.
  6. Sprinkle 1/4 teaspoon salt and add a handful of the chard greens. Toss the greens until they wilt. When there is room, add more greens. Continue in this way until all the chard greens are added.
  7. Add a pinch of red pepper flakes. Add the wine and let it come to simmer.
  8. Nestle the partially cooked chicken breasts into the greens. Cover the pan and reduce the heat to low. Simmer the chicken and greens until the chicken is cooked through and the chard is tender, about 3 minutes.
  9. Add the lemon zest and juice. Adjust seasoning if needed.
  10. Sprinkle the parsley over the top, and serve immediately.

12 thoughts on “Sautéed Chicken Breasts with Corn and Winter Greens

Leave a Reply to oceanviewkitchen Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s