Sautéed Garlic Butter Chicken with Roasted Mediterranean Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Pan-seared in garlic butter and served alongside a medley of oven-roasted Mediterranean vegetables bursting with flavor. This mediterranean-inspired chicken ready in about 45 minutes pairs unsalted butter, minced garlic cloves, medium, cut into wedges red onion 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 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 4 tbsp unsalted butter
• 5 cloves, minced garlic cloves
• 2 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 medium, cut into wedges red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 sliced medium zucchini, 1 large sliced red bell pepper, 1 medium sliced red onion, and 1 cup halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and foaming.
3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side, turning once, until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
4. Step 4: Reduce heat to medium, add remaining 2 tbsp unsalted butter and 5 minced garlic cloves to the skillet and sauté for 1-2 minutes until fragrant and lightly golden, stirring constantly to avoid burning.
5. Step 5: Return chicken to the skillet and spoon garlic butter over the top for 1 minute to coat and infuse flavor. Serve chicken alongside the roasted Mediterranean vegetables, garnished with 2 tbsp chopped fresh parsley.