Juicy skillet-seared chicken with roasted carrots, zucchini, and a luscious lemon-garlic butter sauce.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp Italian seasoning
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
Juice of 1 lemon
1 tsp lemon zest
1 tbsp chopped fresh parsley (optional)
For the Roasted Vegetables:
2 large carrots, peeled & cut into sticks
2 medium zucchini, sliced into half-moons
2 tbsp olive oil
Salt & pepper to taste
½ tsp thyme or rosemary (dried or fresh)
Preparation Steps
- Roast the Vegetables
Preheat oven to 425°F (220°C) .
On a baking sheet, toss carrots and zucchini with olive oil, salt, pepper, and thyme.
Spread in a single layer and roast for 20–25 minutes, flipping once halfway, until tender and golden.
- Prepare the Chicken
Pat the chicken dry with paper towels.
Season both sides with salt, pepper, paprika, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat.
Sear chicken for 5–7 minutes per side, until golden and cooked through (internal temp should reach 165°F / 75°C).
Remove chicken and set aside on a plate, covered.
- Make the Lemon Garlic Butter Sauce
In the same skillet, lower the heat to medium.
Add butter and minced garlic. Sauté for 1 minute until fragrant.
Stir in lemon juice and zest, scraping up brown bits from the pan.
Simmer for 2–3 minutes, until slightly thickened.
- Combine and Serve
Return chicken to the skillet and spoon lemon garlic butter over each piece.
Serve hot with roasted carrots and zucchini on the side.
Garnish with parsley if desired .
Serving Suggestions
Great with a side of mashed potatoes, couscous, or wild rice
Add extra lemon wedges for a zesty finish
Drizzle leftover sauce over the vegetables for extra flavor!
Storage
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat gently to maintain juiciness.