Pan-Seared Chicken Breast with Sautéed Vegetables
A simple and healthy recipe featuring juicy pan-seared chicken breasts served alongside a medley of sautéed fresh vegetables. Perfect for a quick weeknight dinner.
- 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 freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons olive oil, divided
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium carrot, peeled and sliced into thin rounds
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped (for garnish)
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 of 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 cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced red bell pepper, zucchini, carrot, and yellow onion. Sauté for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the vegetables. Cook for an additional 1-2 minutes until fragrant.
Slice the rested chicken breasts and serve alongside the sautéed vegetables.
Garnish with chopped fresh parsley before serving.