Pan-Seared Chicken Breast with Sautéed Vegetables
A simple and healthy meal featuring juicy pan-seared chicken breasts served alongside a colorful medley of sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon 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 sliced thinly
1 cup broccoli florets
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon fresh lemon juice
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes without moving them, until the underside is golden brown.
Flip the chicken breasts and add the unsalted butter to the skillet. Continue cooking for another 6-7 minutes, spooning melted butter over the chicken occasionally, until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside to rest.
In the same skillet, add the sliced red bell pepper, zucchini, carrot, and broccoli florets. Sauté for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
Add the minced garlic, crushed red pepper flakes, dried thyme, and dried oregano to the vegetables. Cook for an additional 1-2 minutes until fragrant.
Remove the skillet from heat and stir in fresh lemon juice.
Slice the rested chicken breasts and serve alongside the sautéed vegetables.