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

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a bright lemon-garlic butter sauce and oven-roasted mixed vegetables. This chicken recipe (gluten free), 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 rice, quinoa, or a quick salad. 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 International cuisine 450 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp unsalted butter
3 minced garlic cloves
2 tbsp lemon juice
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 cups broccoli florets
1 cup baby carrots
1 medium, sliced red bell pepper
2 tbsp chopped fresh parsley

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Instructions

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.
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.
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.
Step 4: Serve chicken topped with sauce alongside the roasted vegetables. Garnish with 2 tbsp chopped fresh parsley for a bright finish.