Pan-Seared Chicken with Garlic Herb Butter and Roasted Carrots

By · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with sweet roasted carrots tossed in garlic herb butter, perfect for a comforting weeknight dinner. This american-inspired chicken (gluten free) ready in about 35 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 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 medium carrots cut into 2-inch sticks with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and edges are slightly caramelized.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving until golden brown. Flip and cook for 4-5 minutes more until an internal temperature of 165°F is reached. Remove chicken and set aside to rest.
  4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter and 3 minced garlic cloves to the same skillet. Cook for 1 minute until fragrant, then stir in 1 tbsp fresh thyme leaves and 1 tbsp chopped parsley. Drizzle this garlic herb butter over the chicken.
  5. Step 5: Toss the roasted carrots with 1 tbsp honey and the remaining garlic herb butter in the skillet for a minute to coat evenly. Serve the chicken breasts alongside the glazed carrots.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Herb Butter and Roasted Carrots?

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 Herb Butter and Roasted Carrots?

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 Herb Butter and Roasted Carrots 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 Herb Butter and Roasted Carrots gluten free?

Yes — this recipe is tagged 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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