Pan-Seared Chicken with Garlic Butter and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts finished with a garlic butter sauce, served alongside oven-roasted mixed vegetables. This american-inspired chicken (high protein, gluten free) ready in about 40 minutes pairs salt, black pepper, olive oil 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.

★ 4.4 (11 ratings) Prep: 10 min Cook: 30 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Toss 1 large peeled carrot, 1 medium sliced zucchini, and 1 large red bell pepper cut into pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp fresh thyme leaves on a baking sheet. Roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, season 2 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  4. Step 4: Reduce heat to medium-low, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Spoon the melted garlic butter over the chicken for 1-2 minutes until fragrant and the butter is slightly browned.
  5. Step 5: Remove chicken from heat and rest for 5 minutes before serving with the roasted vegetables.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Garlic Butter 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Garlic Butter 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 Garlic Butter and Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken with Garlic Butter and Roasted Vegetables high protein?

Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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