Pan-Seared Chicken with Herb Pan Sauce and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy chicken breasts pan-seared to golden perfection, topped with a fragrant herb pan sauce, served alongside oven-roasted seasonal vegetables. This american-inspired chicken ready in about 45 minutes blends olive oil, unsalted butter, minced garlic cloves 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 4, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh rosemary
• 1/2 cup chicken broth
• 1 tbsp, freshly squeezed lemon juice
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled medium carrots, 2 sliced medium zucchinis, and 1 chopped large red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper. Add chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary. Sauté for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup chicken broth and 1 tbsp freshly squeezed lemon juice, scraping the brown bits from the pan with a wooden spoon. Simmer sauce for 3-4 minutes until slightly thickened.
5. Step 5: Return chicken breasts to the pan and spoon herb sauce over them for 1 minute to reheat and coat. Serve chicken topped with pan sauce alongside the roasted vegetables.