Pan-Seared Chicken Breast with Roasted Vegetables
A simple and healthy dinner featuring juicy pan-seared chicken breasts served alongside a medley of roasted vegetables. Perfect for a balanced weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
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
2 cups broccoli florets
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, broccoli florets, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and dried Italian seasoning. Toss well to coat all vegetables evenly.
Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20 to 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 evenly with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat the remaining 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 5 to 6 minutes until the underside is golden brown.
Flip the chicken breasts and reduce heat to medium. Continue cooking for another 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let rest for 5 minutes before slicing.
Serve the sliced chicken breasts alongside the roasted vegetables.