There’s something quietly satisfying about the sizzle of chicken hitting a hot pan—the way the kitchen fills with that promising aroma that hints at a comforting meal ahead. This pan-seared chicken breast with sautéed vegetables is one of those dishes I turn to when I want dinner to feel like a little celebration of everyday flavors. It’s not complicated, but it hits that sweet spot between nourishing and indulgent. The kind of dinner that’s just enough to feel special without demanding hours in the kitchen.
I remember the last time I made this—my mind was juggling too many things, and I almost forgot to check on the chicken. But that golden crust, the gentle steam from the veggies, and that subtle hit of lemon at the end somehow made the simple act of cooking feel like a small, grounding ritual. The vegetables ended up a bit more tender than I intended, but honestly, that just added a cozy softness to the dish.
Why You’ll Love It:
– The chicken stays juicy with a beautifully crisped surface, thanks to a careful pan-sear.
– Vegetables keep a lively color and a tender-crisp bite, brightened by a splash of lemon juice.
– It’s simple — and that’s kind of the point. No fuss, no fancy ingredients, just honest cooking.
– Ready in about 35 minutes, perfect for weeknight dinners when time is tight.
– The only tricky part might be timing the chicken and veggies just right, but that’s part of the fun.
If you’re a bit wary of cooking chicken on the stovetop, don’t be. This recipe is pretty forgiving and doesn’t require fancy equipment—just a skillet you feel comfortable with. Pair this with a chilled glass of white wine or a crisp iced tea to brighten the meal. If you want a touch more indulgence, a sprinkle of grated Parmesan over the veggies can be a nice finish, though I usually skip it to keep things light.
Print
Pan-Seared Chicken Breast with Sautéed Vegetables
- Total Time: 35 minutes
- Yield: 2 1x
Description
A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a colorful medley of sautéed vegetables.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and thinly sliced
1 cup broccoli florets
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook without moving for 6-7 minutes until golden brown on the bottom.
Flip the chicken breasts and add 1 tablespoon unsalted butter to the skillet. Continue cooking for another 6-7 minutes, spooning the melted butter over the chicken occasionally, until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and let rest on a plate tented with foil.
In the same skillet, add the sliced red bell pepper, zucchini, carrot, and broccoli florets. Sauté over medium heat for 5 minutes, stirring occasionally.
Add the minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the vegetables. Continue cooking for 2-3 minutes until vegetables are tender-crisp and garlic is fragrant.
Remove skillet from heat and stir in 1 teaspoon fresh lemon juice.
Slice the rested chicken breasts and serve alongside the sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes:
I usually use a sturdy skillet—nothing special, but it holds heat well and develops that nice sear on the chicken. When serving, the sliced chicken breast looks especially inviting alongside the colorful veggies—sometimes I toss in a handful of fresh herbs if I have them on hand, but it’s not necessary. If you want to switch things up, swapping the broccoli for green beans or the zucchini for asparagus could work, but I haven’t tested those swaps thoroughly. A dash of smoked paprika in the spice mix can add a subtle smoky note, if you’re feeling adventurous.
FAQ:
Q: Can I use chicken thighs instead?
A: You can, though cooking times will vary. Thighs tend to be juicier but might need a bit longer to cook through.
Q: Can I prepare the vegetables ahead?
A: It’s best to sauté them fresh for the best texture, but you can chop them in advance to save time.
Q: What’s the best way to reheat leftovers?
A: Gently warm in a skillet over medium-low heat, or microwave with a splash of water to keep veggies from drying out.
This pan-seared chicken with sautéed vegetables isn’t just a meal—it’s a quick escape to something comforting and colorful. Give it a try next time you want dinner to feel a little less routine and a lot more satisfying.