Pan-Seared Chicken with Roasted Garlic and Herb Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection served alongside a medley of roasted garlic-infused seasonal vegetables. This Whole30 recipe (gluten free), ready in about 35 minutes, pairs chicken breast, olive oil, garlic cloves 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 10 min Cook: 25 min Serves 2 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 peeled garlic cloves, 2 peeled and chunked carrots, and 1 sliced zucchini with 1 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
  2. Step 2: While vegetables roast, pat 2 chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts to skillet and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, basting occasionally with pan juices.
  4. Step 4: Remove chicken and rest for 5 minutes. Drizzle roasted vegetables and chicken with 1 tbsp fresh lemon juice before serving.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Roasted Garlic and Herb 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 chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Garlic and Herb 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 Roasted Garlic and Herb 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 Roasted Garlic and Herb Vegetables whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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