Sautéed Chicken with Garlic Butter and Roasted Vegetables
Pan-seared in garlic butter served alongside oven-roasted vegetables for a simple, flavorful dinner. This American-inspired chicken recipe (gluten free), ready in about 45 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 420 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.
Ingredients
- 4 pieces, about 6 oz each boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 2 tbsp olive oil
- 3 medium, peeled and cut into 1-inch pieces carrots
- 3 cups broccoli florets
- 1 large, cut into strips red bell pepper
- 1 tsp dried thyme
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 cups broccoli florets, 3 peeled and cut carrots, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and edges begin to brown.
- Step 2: Meanwhile, season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 3: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and foaming. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F, spooning garlic butter over the chicken as it cooks.
- Step 5: Remove chicken from heat and let rest for 5 minutes. Serve alongside the roasted vegetables.
Frequently asked questions
How long does Sautéed Chicken with Garlic Butter and Roasted Vegetables 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 Sautéed Chicken with Garlic Butter and Roasted 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 salt from drying out.
Can I substitute ingredients in Sautéed Chicken with Garlic Butter and Roasted 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 Sautéed Chicken with Garlic Butter and Roasted Vegetables 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 Sautéed Chicken with Garlic Butter and Roasted 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.
