Pan-Seared Chicken with Garden Vegetable Medley
Tender chicken breasts seared with garden-fresh vegetables and herbs for a simple, colorful weeknight meal. This american-inspired chicken ready in about 35 minutes pairs (6 oz each) chicken breasts, olive oil, sliced into 1/2-inch rounds zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) chicken breasts
- 2 tbsp olive oil
- 1 lb, sliced into 1/2-inch rounds zucchini
- 1 (red), thinly sliced bell peppers
- 1, thinly sliced red onion
- 3 cloves, minced garlic
- 1 tbsp, chopped rosemary
- 1 tbsp, chopped thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chicken stock
Instructions
- Step 1: Season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through, then remove and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp olive oil and the sliced zucchini, bell peppers, and red onion. Sauté for 5 minutes until starting to soften, then add 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Cook for 2 more minutes until fragrant.
- Step 3: Return chicken to the skillet, pour in 1/4 cup chicken stock, and simmer for 3 minutes until sauce thickens slightly and vegetables are tender-crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Garden Vegetable Medley take to make?
Total time is about 35 minutes (15 min prep + 20 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 Garden Vegetable Medley?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Garden Vegetable Medley?
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 Garden Vegetable Medley 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 Garden Vegetable Medley?
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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
