Pan-Seared Chicken Breast with Roasted High-Rise Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy pan-seared chicken breast served alongside vertically stacked roasted vegetables, showcasing a vibrant medley of flavors and textures. This American-inspired high-protein recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, peeled and sliced into 1/4-inch rounds carrot
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 red, sliced into 1/4-inch strips bell pepper
• 1 tbsp, chopped fresh thyme
• 3 cloves, minced garlic cloves
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced large carrot, 1 sliced medium zucchini, 1 sliced medium yellow squash, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread evenly on a baking sheet and roast for 20 minutes until tender and edges caramelize.
2. Step 2: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden and internal temperature reaches 165°F.
3. Step 3: In the last 2 minutes of cooking the chicken, add 3 minced garlic cloves to the skillet and sauté until fragrant. Drizzle 1 tbsp balsamic vinegar over the vegetables and toss gently.
4. Step 4: Arrange the roasted vegetables stacked vertically on each plate to create a 'high-rise' effect, then place the pan-seared chicken breast alongside. Serve immediately.