Garlic Butter Chicken Breast with Roasted Vegetables by rrry3k

AI Generated
Medium
·
Prep 10m
Cook 25m
· 35m total

A simple, satisfying dinner featuring juicy pan-seared chicken breasts with a golden garlic butter finish, served alongside tender roasted vegetables. Ready in under 40 minutes with minimal effort.

Best enjoyed as Main

Ingredients

for
servings
  • 2 bonelesses
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, minced
  • 1 zucchini, medium
  • 1 bell pepper, red
  • 1 cup broccoli, florets
  • 1 tbsp fresh parsley, chopped (optional)
Nutrition Facts
1
Amount per serving
Calories
492
% DV*
Total Fat 35g 45%
Saturated Fat 12g 58%
Unsaturated Fat 21g
Sodium 716mg 31%
Total Carbs 14g 5%
Dietary Fiber 5g 17%
Sugars 6g 12%
Protein 33g 65%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

  2. 2

    Toss the zucchini, bell pepper, and broccoli with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on the baking tray and roast for 20-25 minutes, turning once halfway through.

  3. 3

    Meanwhile, pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, paprika, salt, and black pepper.

  4. 4

    Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature of 74°C / 165°F).

  5. 5

    Reduce the heat to low. Add the butter and minced garlic to the skillet. Spoon the melted garlic butter over the chicken for 1-2 minutes.

  6. 6

    Remove the chicken from the pan and let it rest for 3-5 minutes before slicing.

  7. 7

    Serve the chicken alongside the roasted vegetables and spoon any remaining pan juices over the top. Garnish with fresh parsley if desired.