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

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

Tender chicken breasts pan-seared to golden perfection, served with a bright lemon-garlic sauce and a medley of roasted seasonal vegetables. This mediterranean-inspired chicken ready in about 45 minutes blends (6 oz each) chicken breasts, olive oil, 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 450 calories and feeds 2, 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

• 2 pieces (6 oz each) chicken breasts
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, cut into 1/2-inch sticks carrot
• 1 medium, cut into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 8 small, halved baby potatoes
• 1 tbsp butter

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium carrot cut into 1/2-inch sticks, 1 medium zucchini cut into 1/2-inch rounds, 1 medium red bell pepper cut into 1-inch pieces, and 8 halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 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. Add chicken and cook for 6 minutes on the first side until golden brown, then flip and cook 5 minutes more until internal temperature reaches 165°F. Remove chicken and keep warm.
3. Step 3: Reduce heat to medium, add 1 tbsp butter and 4 minced garlic cloves to the skillet. Sauté garlic for 1 minute until fragrant but not browned. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp chopped fresh thyme. Cook sauce for 1-2 minutes until slightly thickened.
4. Step 4: Plate chicken breasts, spoon lemon-garlic sauce over them, and serve alongside the roasted vegetables.