Sautéed Chicken with Seasonal Vegetables and Garlic Herb Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender chicken breast sautéed with a medley of fresh seasonal vegetables, finished with a fragrant garlic herb butter sauce. This American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves, minced garlic cloves
• 3 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 medium, sliced into 1/4-inch rounds carrot
• 1 small, sliced into 1/4-inch half-moons zucchini
• 1 small, thinly sliced red bell pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts 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, about 2 minutes.
2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes on the first side without moving until golden brown, then flip and cook another 4-5 minutes until the internal temperature reaches 165°F and juices run clear. Remove chicken and set aside on a plate.
3. Step 3: Lower heat to medium and add 3 tbsp unsalted butter to the same skillet along with 3 minced garlic cloves and 1 tsp fresh thyme leaves. Sauté for 1 minute until fragrant and the butter begins to foam.
4. Step 4: Add 1 sliced carrot, 1 sliced zucchini, and 1 thinly sliced red bell pepper to the skillet. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender but still vibrant.
5. Step 5: Return the chicken breasts to the skillet and drizzle with 1 tbsp fresh lemon juice. Spoon the garlic herb butter and vegetables over the chicken, cooking together for 1-2 minutes to meld flavors.
6. Step 6: Sprinkle 1 tbsp chopped fresh parsley over the dish before serving warm.