Pan-Seared Chicken with Chimichurri and Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a vibrant, fresh chimichurri sauce and caramelized roasted vegetables. This latin american-inspired chicken ready in about 50 minutes pairs about 6 oz each chicken breasts, olive oil, minced 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 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.

Prep: 15 min Cook: 35 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 2 tbsp olive oil with 2 tsp salt, 1/4 tsp black pepper, 2 cups zucchini chunks, 1 cup red bell pepper pieces, and 1 cup onion wedges. Roast for 25 minutes until edges caramelize and vegetables are tender.
  2. Step 2: While vegetables roast, prepare chimichurri by mixing 1 cup chopped parsley, 1/4 cup chopped oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Stir well and set aside.
  3. Step 3: Heat a large skillet over medium-high heat with 2 tbsp olive oil. Season 4 chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken in skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Remove chicken from heat, rest 5 minutes, then plate with roasted vegetables and spoon chimichurri generously over chicken before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Chimichurri and Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Chimichurri and Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Chimichurri and Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Chimichurri and Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Chimichurri and Roasted Vegetables?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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