Pan-Seared Chicken with Seasonal Vegetable Medley and Herb Butter

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender pan-seared chicken breasts served alongside a vibrant medley of seasonal vegetables tossed in a fragrant herb butter sauce. This chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 2 medium, peeled and sliced 1/4 inch thick carrots
• 1 medium, sliced into half-moons 1/4 inch thick zucchini
• 1 medium, sliced into thin strips yellow bell pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken breasts in the skillet and sear for 5 minutes on the first side without moving, until golden brown. Flip and cook for an additional 4-5 minutes until the internal temperature reaches 165°F. Remove and let rest.
3. Step 3: Reduce heat to medium and add 3 tbsp unsalted butter to the same skillet. Once melted, add 3 minced garlic cloves and 1 tbsp fresh thyme leaves; sauté for 1 minute until fragrant.
4. Step 4: Add 2 sliced carrots, 1 sliced zucchini, and 1 sliced yellow bell pepper to the skillet. Toss in the garlic butter and sauté for 6-7 minutes until vegetables are tender-crisp and coated with the herb butter.
5. Step 5: Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice, cooking for another 30 seconds. Plate the chicken alongside the seasonal vegetable medley and spoon any pan sauce over the chicken before serving.