Pan-Seared Chicken with Market-Fresh Vegetable Medley

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Pan-seared to golden perfection, served alongside a colorful medley of sautéed seasonal vegetables bursting with fresh flavors. This quick recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced 1/2-inch zucchini
• 1 medium, diced 1/2-inch red bell pepper
• 1 medium, diced 1/2-inch yellow squash
• 1 small, thinly sliced red onion
• 3 cloves, minced garlic cloves
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp lemon juice
• 2 tbsp water

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts 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 until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove from skillet and rest.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, then add 3 minced garlic cloves and 1 small thinly sliced red onion, sauté over medium heat for 2 minutes until fragrant and translucent.
3. Step 3: Add 1 diced medium zucchini, 1 diced medium red bell pepper, and 1 diced medium yellow squash to the skillet, sauté for 5-6 minutes stirring frequently until vegetables are tender-crisp.
4. Step 4: Pour in 2 tbsp water and 1 tbsp lemon juice, stir in 1/4 cup chopped fresh basil leaves, and cook for an additional 2 minutes until the sauce slightly reduces and coats the vegetables.
5. Step 5: Serve the sautéed vegetable medley alongside the rested chicken breasts for a balanced, fresh meal.