Pan-Seared Lemon-Herb Chicken with Summer Vegetable Medley

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

Pan-seared with fresh lemon and herbs, paired with a colorful mix of seasonal summer vegetables. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon fresh thyme leaves, 1 teaspoon chopped fresh rosemary, and 3 minced garlic cloves. Let marinate for 15 minutes at room temperature.
  2. Step 2: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and tent with foil to rest.
  3. Step 3: In the same skillet, add 1 tablespoon olive oil, 1 medium sliced zucchini, 1 medium sliced yellow squash, and 1 cup halved cherry tomatoes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté over medium heat for 5-7 minutes until vegetables are tender but still vibrant.
  4. Step 4: Serve the chicken breasts atop the sautéed summer vegetable medley, spooning any pan juices over the top.

Frequently asked questions

How long does Pan-Seared Lemon-Herb Chicken with Summer Vegetable Medley take to make?

Total time is about 35 minutes (20 min prep + 15 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-Herb Chicken with Summer Vegetable Medley?

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 lemon zest from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Herb Chicken with Summer Vegetable Medley?

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-Herb Chicken with Summer Vegetable Medley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Herb Chicken with Summer Vegetable Medley 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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