Pan Seared Chicken Breast Dinner Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4–1 inch thickness so they cook evenly. Season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Optional: lightly dredge each breast in 1/2 cup flour, shaking off excess for a crisper exterior.

Preheat pan

Set a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbsp olive oil and allow it to shimmer but not smoke, about 1–2 minutes.

Sear chicken

Place chicken in the hot pan without crowding (work in two batches if necessary). Cook undisturbed for 4–5 minutes until a deep golden crust forms. Flip and add 2 tbsp butter, 4 smashed garlic cloves, and the fresh thyme/rosemary. Tilt the pan slightly and spoon the melted butter and aromatics over the chicken (basting) for 3–5 minutes, until internal temperature reaches 160–165°F (71–74°C) or juices run clear and chicken registers at least 165°F after resting.

Finish and rest

Squeeze half the lemon over the chicken in the last minute of cooking for brightness. Transfer to a cutting board, tent loosely with foil, and rest for 5 minutes before serving (this brings the temp to safe and keeps juices).

Preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil for easier cleanup.

Toss potatoes

In a large bowl, combine 1.5 lbs halved baby potatoes with 3 tbsp olive oil, 2 tsp minced garlic, 1 tbsp chopped rosemary (or thyme), 1 tbsp chopped parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss until evenly coated.

Roast

Spread potatoes cut-side down in a single layer on the prepared baking sheet. Roast 20–30 minutes until golden and fork-tender, flipping once halfway through to brown both sides. Time depends on potato size—smaller halves may be done near 20 minutes.

Finish

When done, remove from oven and taste for seasoning; add a light sprinkle of extra parsley if desired and keep warm.

Prepare vegetables

Cut broccoli into uniform florets, slice carrots into coins, and slice red bell pepper into strips. Pat dry.

Cook

Heat a medium skillet over medium heat. Add 1 tbsp olive oil. Add carrots first and sauté 3–4 minutes, then add broccoli and red pepper. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp lemon zest. Sauté, stirring occasionally, 5–7 minutes until vegetables are tender-crisp. If you prefer, cover for 2 minutes to steam slightly.

Finish

Taste and adjust seasoning. Transfer to a serving dish and keep warm until plating.

Warm rolls

Warm store-bought or thawed rolls according to package directions (typically 8–10 minutes at 350°F/175°C) or reheat in a covered dish in a 350°F oven for 6–8 minutes until just warm.

Prepare herb butter

While rolls warm, soften 4 tbsp unsalted butter. Mix in 1 tbsp finely chopped parsley and 1/4 tsp sea salt if using. For serving, place butter in a small ramekin or brush melted butter on rolls when hot.

Serve

Serve rolls warm alongside the chicken, potatoes, and vegetables.

Prep vegetables and marinade

Slice eggplant into 1/2-inch rounds, slice zucchini lengthwise into 1/4-inch slices, wipe portobello caps clean, and halve & seed the red bell pepper. In a bowl, whisk 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Lightly brush or toss the vegetable slices in the mixture.

Grill

Preheat grill or grill pan to medium-high. Grill eggplant and zucchini slices 2–3 minutes per side until tender with good grill marks. Grill bell pepper until charred and softened, then peel skin if desired and slice into strips. Grill portobello caps 3–4 minutes per side until softened.

Assemble stacks

Layer grilled vegetables by stacking: a slice of eggplant, zucchini, a strip of red pepper, a portobello slice, and a basil leaf. Add 1 oz goat cheese or a slice of mozzarella between layers if using. Repeat to make 4 stacks. Drizzle a little remaining balsamic or olive oil over each stack and finish with a pinch of salt and pepper.

Serve

Serve the vegetable stacks warm as the vegetarian main alongside roasted potatoes and rolls or as a plated vegetarian entree with the seasoned vegetables.