There’s something about the sizzle of chicken hitting a hot pan that makes you pause and actually look forward to dinner. The smell of garlic and thyme mingling with the roasting vegetables creates this cozy anticipation. I remember the last time I made this — the kitchen was a bit chaotic, with a phone buzzing somewhere nearby and me trying to juggle timing the veggies just right. Somehow, the carrots ended up a tad softer than I wanted, but honestly, that just made it feel more homemade. The chicken skin got that golden crust I’m always chasing, and the vegetables, with their edges slightly charred, brought a sweet contrast. Sitting down to eat felt like a quiet victory after a long day, the kind of meal that’s satisfying without being fussy.
It’s not a recipe for impressing anyone with complexity but for feeding yourself well when time is tight and cravings are real.
- Simple, yet full of flavor, making it easy to pull together on a weeknight.
- The roasted vegetables bring a natural sweetness that pairs beautifully with the savory chicken.
- It’s simple — and that’s kind of the point. No complicated steps to slow you down.
- Leftovers reheat well, though the chicken can dry out if reheated too aggressively.
- The balance of textures keeps it interesting without requiring fancy ingredients.
If you’re worried about getting everything done at once, don’t stress — the chicken and vegetables cook simultaneously, so you’re not stuck standing over a stove forever. It’s forgiving if you’re distracted by a call or lose track of time for a minute (which happens more often than I’d like to admit).
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Pan-Seared Chicken Breast with Roasted Vegetables
- Total Time: 45 minutes
- Yield: 4 1x
Description
A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a colorful medley of roasted vegetables. Perfect for a quick weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine red bell pepper, yellow bell pepper, zucchini, red onion, baby carrots, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
While the vegetables roast, pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and dried thyme.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes.
Divide the roasted vegetables among four plates and top each with a chicken breast.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
In terms of kitchen gear, a good skillet and a sturdy baking sheet are all you really need. Nothing fancy, just solid basics. I usually serve this with a simple green salad or some crusty bread to soak up any juices. Sometimes I switch up the vegetables based on what’s in the fridge — swapping zucchini for asparagus or adding cherry tomatoes if I have them on hand. You could even toss in a handful of nuts or seeds for crunch, but honestly, I haven’t tested all these variations enough to say they’re better — just options to experiment with.
FAQ
Can I use bone-in chicken breasts? You can, but they’ll take longer to cook, so keep an eye on the internal temperature.
What if I don’t have fresh parsley? No worries, it’s just a garnish. You can skip it or use dried herbs instead.
Can I prepare this ahead of time? The vegetables are best roasted fresh, but you can season the chicken earlier and keep it in the fridge until ready to cook.
Ready to turn the evening rush into a moment of calm and deliciousness? Give this pan-seared chicken breast with roasted vegetables a try and see how a simple meal can feel like a little celebration on your plate.