Pan-Seared Chicken with Garlic Butter Sauce and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy pan-seared chicken breasts served with a rich garlic butter sauce, accompanied by tender roasted seasonal vegetables. This american-inspired chicken (gluten free, high protein) ready in about 45 minutes blends (6 oz each) chicken breast, olive oil, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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) chicken breast
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 2 medium, peeled and cut into 1/2-inch sticks carrot
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup water

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled carrots cut into 1/2-inch sticks, 1 sliced zucchini, and 1 chopped red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme. Spread vegetables on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 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 brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Cook for 1-2 minutes until fragrant and butter is foamy. Pour in 1/4 cup water and 1 tbsp lemon juice, scraping up browned bits, and simmer for 2 minutes until sauce slightly thickens.
4. Step 4: Plate the chicken breasts topped with garlic butter sauce alongside the roasted vegetables. Spoon extra sauce over the vegetables and serve immediately.