There’s something about pan-seared chicken breast that just feels like home—especially when paired with a splash of vibrant, sautéed vegetables. This recipe isn’t about fancy techniques or long ingredient lists; it’s about comfort and ease, delivered on a plate in under forty minutes.
The last time I made this, the kitchen was filled with the warm, buttery aroma of chicken sizzling in the pan. I had just a vague plan and a slightly distracted mind—half an eye on the clock, half on a conversation that fizzled out somewhere between the first and second flip of the chicken. The vegetables, a colorful mix of bell pepper, zucchini, carrot, and broccoli, transformed the pan into a lively mosaic of colors and textures. The garlic and thyme teased the air, and even though I was rushing, I couldn’t help but pause to appreciate the simple joy of the smells and sounds.
That moment—where something wholesome and satisfying comes together with little fuss—is exactly why this dish keeps showing up on my table. It’s not perfect, but it’s real. And it’s ready when I need it.
- Quick enough for busy evenings but feels like a meal you’d slow down for.
- Bright vegetables add a fresh pop, though they do require a bit of attention to keep crisp.
- The pan-searing technique creates a juicy chicken breast, but timing matters to avoid overcooking.
- Simple seasoning lets the ingredients shine, making it easy to tweak to your personal taste.
Even if you’re new to pan-searing or juggling a hectic schedule, this recipe is forgiving enough to let you learn as you go. It’s not about perfection; it’s about a satisfying meal that fits your life.
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Pan-Seared Chicken Breast with Mixed Vegetables
- Total Time: 35 minutes
- Yield: 2 1x
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 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 into thin rounds
1 cup broccoli florets
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Instructions
Pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until the butter is melted and foamy.
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 let rest on a plate covered loosely with foil.
In the same skillet, add 1 tablespoon olive oil and heat over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, zucchini, carrot, and broccoli florets to the skillet.
Season the vegetables with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
Cook the vegetables, stirring occasionally, for 7-8 minutes until they are tender but still crisp.
Serve the cooked chicken breasts alongside the sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
In my kitchen, I usually rely on a sturdy skillet that holds heat well—nothing fancy, but it gets the job done. I like to serve the chicken and veggies over a bed of quinoa or alongside some crusty bread to soak up any leftover juices. Sometimes I swap out the vegetables depending on what’s in season or what’s lurking in the fridge; mushrooms or snap peas have made surprise appearances before, though I haven’t tested every combo. A squeeze of lemon or a sprinkle of Parmesan can change the vibe in a pinch, too.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Thighs will take a little longer to cook but bring extra juiciness.
What if I don’t have fresh thyme?
Dried thyme works fine—just use less since it’s more concentrated.
Can I make this ahead of time?
Yes, leftovers keep well in the fridge for a few days and reheat nicely.
When you’re craving something straightforward and nourishing, this pan-seared chicken breast with mixed vegetables might just become your go-to. Give it a try, and watch how a simple meal can hit all the right notes.