Sautéed Chicken with Seasonal Vegetable Medley

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

Tender chicken breasts sautéed with a colorful mix of seasonal vegetables, finished with a light garlic and herb sauce. This american-inspired chicken (gluten free) ready in about 35 minutes pairs (about 6 oz each) chicken breasts, olive oil, minced garlic cloves 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.

Prep: 15 min Cook: 20 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant, then add 1 diced zucchini, 1 sliced red bell pepper, and 1 diced yellow squash. Cook for 5 minutes, stirring occasionally until vegetables are tender but still vibrant.
  4. Step 4: Pour in 1/4 cup chicken broth and sprinkle 1 tsp fresh thyme leaves over the vegetables. Simmer for 2 minutes until the sauce slightly thickens and coats the vegetables.
  5. Step 5: Return the chicken breasts to the skillet and spoon the vegetable medley and sauce over them. Cook together for 1 more minute to combine flavors before serving.

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Frequently asked questions

How long does Sautéed Chicken with Seasonal Vegetable Medley take to make?

Total time is about 35 minutes (15 min prep + 20 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 Seasonal 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Seasonal 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 Sautéed Chicken with Seasonal Vegetable Medley 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 Sautéed Chicken with Seasonal 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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