Pan-Seared Chicken with Roasted Summer Vegetables

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Juicy pan-seared chicken breasts served alongside a medley of oven-roasted summer vegetables seasoned with herbs. This chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (6 oz each) boneless skinless chicken breasts
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 3 tbsp olive oil
• 1 tsp fresh thyme leaves
• 3 cloves, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp lemon juice
• 1 tbsp unsalted butter

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Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 1 sliced zucchini, 1 sliced yellow squash, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat 2 boneless skinless chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
3. Step 3: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. In the last minute, add 3 minced garlic cloves and 1 tbsp lemon juice, spooning the mixture over the chicken to infuse flavor.
4. Step 4: Remove chicken and let rest for 5 minutes. Serve with the roasted vegetables alongside, spooning any pan juices over the chicken for extra moisture.