Pan-Seared Chicken Breast with Garlic Herb Butter and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Tender chicken breasts seared to golden perfection, topped with a luscious garlic herb butter, served alongside oven-roasted seasonal vegetables. This chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1 tbsp, finely chopped fresh parsley
• 2 medium, peeled and cut into 1-inch pieces carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1/2 tsp salt (for vegetables)
• 1/4 tsp black pepper (for vegetables)
• 1 tbsp olive oil (for vegetables)

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 medium carrots, 1 medium zucchini, and 1 medium red bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken breasts to the skillet and cook for about 6 minutes on the first side without moving until golden brown and the edges begin to crisp. Flip and cook an additional 5 minutes until internal temperature reaches 165°F.
4. Step 4: Reduce heat to medium-low and add 3 tablespoons unsalted butter, 3 minced garlic cloves, 1 teaspoon fresh thyme leaves, and 1 tablespoon finely chopped fresh parsley to the skillet. Spoon the melted herb butter over the chicken repeatedly for 1-2 minutes until fragrant and infused.
5. Step 5: Remove chicken from heat and let rest for 5 minutes before serving with the roasted vegetables, spooning any remaining garlic herb butter over the top.