Pan-Seared Chicken Breast with Garlic Butter and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy pan-seared chicken breasts served with garlic butter sauce and a medley of oven-roasted seasonal vegetables. This chicken recipe, ready in about 45 minutes, pairs chicken breasts, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) chicken breasts
• 3 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 2 tbsp olive oil
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 tsp, chopped fresh thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp, fresh squeezed lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F and toss 2 sliced carrots, 1 sliced zucchini, and 1 cut red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, pat 2 chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside, tented loosely with foil.
4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the same skillet. Sauté for 1-2 minutes until fragrant and the butter is melted and bubbling.
5. Step 5: Stir in 1 tbsp fresh lemon juice, then return the chicken breasts to the skillet. Spoon the garlic butter over the chicken for 1 minute to coat and heat through.
6. Step 6: Serve the chicken breasts topped with the garlic butter sauce alongside the roasted vegetables.