Description
A simple and healthy recipe featuring juicy pan-seared chicken breasts served with a colorful medley of sautéed vegetables. Perfect for a quick weeknight dinner.
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 sliced thinly
1/2 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon 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 without moving for 6-7 minutes until the underside is golden brown.
Flip the chicken breasts and add the butter to the skillet. Cook 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 the skillet and cover loosely with foil to rest.
In the same skillet, add the sliced onion, carrot, and bell pepper. Sauté for 3 minutes, stirring occasionally.
Add the zucchini, minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and fresh thyme leaves. Continue to cook for another 4-5 minutes until vegetables are tender but still crisp.
Serve the chicken breasts whole or sliced alongside the sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes