Pan-Seared Chicken with Roasted Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served alongside a medley of roasted vegetables seasoned with Mediterranean herbs. This mediterranean-inspired mediterranean (gluten free) ready in about 40 minutes pairs olive oil, minced garlic cloves, whole cherry tomatoes 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini sliced into 1/2-inch rounds, 1 medium red bell pepper cut into 1-inch strips, 1 cup whole cherry tomatoes, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme. Spread evenly on a baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
  2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from heat and drizzle with 1 tbsp fresh lemon juice.
  3. Step 3: Plate the seared chicken alongside the roasted vegetables, sprinkle 2 tbsp chopped fresh parsley over the top, and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Mediterranean Vegetables take to make?

Total time is about 40 minutes (10 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 Roasted Mediterranean 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 Roasted Mediterranean 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 Mediterranean 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 Mediterranean 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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