Pan-Seared Chicken Breast with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant skillet chicken dish featuring seasonal roasted vegetables. This American-inspired Fourth of July recipe, ready in about 40 minutes, pairs 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 350 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

• 4 pieces (6 oz each) skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced red bell pepper, 1 sliced yellow squash, and 1 sliced zucchini with 1 tbsp olive oil, 1 tsp salt, and 1 tbsp fresh thyme leaves on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, season 4 skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Add chicken breasts to the skillet and sear for 6 minutes on the first side without moving, then flip and cook for another 5 minutes until internal temperature reaches 165°F and juices run clear.
4. Step 4: Remove chicken and let rest for 5 minutes. Toss roasted vegetables with 1 tbsp lemon juice and remaining 1 tbsp olive oil, then serve alongside the chicken.