Craving a restaurant-quality meal that's both quick and incredibly delicious? Get ready to transform your weeknight dinner with this mouthwatering Pan Seared Chicken with Pan Grilled Vegetables recipe! In just 35 minutes, you'll create a stunning dish that looks like it took hours to prepare, with golden-crusted chicken and caramelized vegetables that will make your taste buds dance with joy. Whether you're a busy professional, a home cook looking to impress, or simply someone who loves a fantastic meal without complicated techniques, this recipe is your ultimate culinary shortcut to a gourmet dinner.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 zucchini (sliced)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until oil shimmers and appears slightly rippled.
- Place chicken breasts into the hot pan, ensuring they are not overcrowded. Cook for 6-7 minutes on the first side without moving, developing a golden-brown crust.
- Flip chicken breasts and reduce heat to medium. Cook for an additional 5-6 minutes or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from pan and let rest on a cutting board, tented with aluminum foil to keep warm.
- In the same pan with remaining chicken drippings, add sliced zucchini, bell peppers, and onions. Sauté vegetables for 4-5 minutes, stirring occasionally until they are tender-crisp and lightly caramelized.
- Season grilled vegetables with additional salt and pepper to taste.
- Slice chicken breasts diagonally and arrange on plates alongside the pan-grilled vegetables.
- Serve immediately while hot, optionally garnishing with fresh herbs like parsley or basil if desired.
Tips
- Pat chicken breasts completely dry before seasoning to ensure a perfect golden-brown crust.
- Use a heavy-bottomed skillet or cast-iron pan for even heat distribution and better searing.
- Don't move the chicken while it's searing - this helps develop a beautiful, crispy exterior.
- Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- Let the chicken rest after cooking to keep it juicy and prevent dry meat.
- Cook vegetables in the same pan with chicken drippings for extra flavor.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- For extra flavor, consider adding fresh herbs like thyme or rosemary during cooking.
- If vegetables are releasing too much moisture, increase heat slightly to help them caramelize.
Nutrition Facts
Calories: 376kcal
Carbohydrates: 9g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 140mg
