Pan-Seared Chicken with Garlic Herb Butter and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pan-seared chicken breasts are topped with a fragrant garlic herb butter and served alongside tender roasted vegetables for a satisfying dinner. This mediterranean-inspired chicken ready in about 45 minutes pairs boneless skinless chicken breasts, olive oil, unsalted butter 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. 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 (about 6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, peeled and cut into 1/2-inch pieces carrot
• 1 medium, cut into 1/2-inch slices zucchini
• 1 medium, cut into 1-inch strips red bell pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped for garnish parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium carrots cut into 1/2-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red bell pepper cut into 1-inch strips with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1/2 tsp salt and 1/4 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 cook for 5-6 minutes on the first side without moving until a golden crust forms. Flip and cook another 5-6 minutes until internal temperature reaches 165°F and chicken is cooked through.
4. Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tsp chopped rosemary to the skillet. Spoon the melted garlic herb butter over the chicken continuously for 2 minutes until fragrant and the butter is infused.
5. Step 5: Remove chicken from heat and drizzle 1 tbsp lemon juice over the top. Plate chicken breasts, spoon remaining garlic herb butter from the pan over them, and serve alongside the roasted vegetables garnished with 2 tbsp chopped parsley.