Pan-Seared Chicken with Lemon-Garlic Butter and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a bright lemon-garlic butter sauce and oven-roasted mixed vegetables. This general-inspired chicken (gluten free) ready in about 45 minutes pairs olive oil, unsalted butter, minced garlic cloves 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.

Prep: 15 min Cook: 30 min Serves 2 General cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups broccoli florets, 1 cup baby carrots, and 1 sliced medium red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Meanwhile, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried thyme. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: Lower heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant, then stir in 2 tbsp fresh lemon juice. Pour the lemon-garlic butter sauce over the chicken.
  4. Step 4: Serve chicken topped with sauce alongside the roasted vegetables. Garnish with 2 tbsp chopped fresh parsley for a bright finish.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (15 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 Lemon-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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Lemon-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 Lemon-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 Lemon-Garlic Butter and Roasted Vegetables 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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