Sautéed Lemon-Garlic Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A simple pan-seared chicken breast infused with bright lemon and garlic flavors, served alongside caramelized roasted vegetables. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs chicken breast, lemon juice, 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.

Ingredients

• 2 pieces (6 oz each) chicken breast
• 3 tbsp lemon juice
• 4, minced garlic cloves
• 4 tbsp olive oil
• 2 medium, cut into 1/2-inch pieces carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 2 medium carrots cut into 1/2-inch pieces and 1 medium zucchini sliced into 1/2-inch rounds with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme on a baking sheet. Roast for 20 minutes until golden and slightly caramelized.
2. Step 2: Meanwhile, pat dry 2 chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Add the chicken breasts to the skillet and cook for 5 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
4. Step 4: Reduce heat to medium, add 4 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
5. Step 5: Pour in 3 tbsp fresh lemon juice and simmer for 1 minute until the sauce slightly thickens. Return chicken to the pan and spoon sauce over for 1 minute to coat.
6. Step 6: Serve the lemon-garlic chicken alongside the roasted vegetables, spooning any remaining pan sauce over the top.