Pan-Seared Lemon Garlic Chicken with Roasted Veggies

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

Juicy chicken breasts pan-seared with fresh lemon and garlic, served alongside oven-roasted seasonal vegetables. This Mediterranean-inspired paleo recipe (gluten free, dairy free), ready in about 45 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium carrots, 1 medium zucchini, and 1 medium red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme until evenly coated. Spread veggies on a baking sheet and roast for 20-25 minutes until tender and edges caramelize.
  2. Step 2: While veggies roast, pat dry 2 chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add chicken breasts to skillet and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Pour 2 tbsp fresh lemon juice over chicken in the last minute and spoon pan juices over the top.
  4. Step 4: Remove chicken and let rest 5 minutes before slicing. Serve alongside roasted vegetables, drizzling any remaining pan juices on top.

Frequently asked questions

How long does Pan-Seared Lemon Garlic Chicken with Roasted Veggies take to make?

Total time is about 45 minutes (15 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 Lemon Garlic Chicken with Roasted Veggies?

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 breasts from drying out.

Can I substitute ingredients in Pan-Seared Lemon Garlic Chicken with Roasted Veggies?

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 Lemon Garlic Chicken with Roasted Veggies 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 Lemon Garlic Chicken with Roasted Veggies gluten free?

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

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