Pan-Seared Chicken Breast with Roasted Red Onion, Cherry Tomatoes and Olives

Pan-Seared Chicken Breast with Roasted Red Onion, Cherry Tomatoes and Olives

Golden, crisp-edged chicken sliced to reveal tender, juicy meat, resting on a bed of roasted vegetables and finished with fresh basil: this pan-seared chicken breast is a bright, healthy lunch with a Mediterranean feel. A caramelized red onion half, sweet cherry tomatoes, carrots, green beans and dark olives share the plate, all coated in a light herb dressing.

The method is simple. The vegetables roast in the oven while the chicken sears in a hot skillet, so everything is ready at about the same time. A little butter and olive oil in the pan gives the chicken its deep golden crust without any heavy sauce.

This recipe is ideal for a weekday lunch, a light dinner, or meal prep for the week ahead.

Why You’ll Love This Recipe

• Juicy chicken, golden crust. A hot pan and a short rest give tender meat every time.
• Colorful and balanced. Protein, vegetables and healthy fats on one plate.
• Simple ingredients. Everything is easy to find at a regular grocery store.
• Fresh flavor. Basil, lemon and olives keep the dish light and bright.
• Easy to scale. Cook it for one or for a crowd.

Ingredients

This recipe serves 2.

For the Chicken

• 2 boneless, skinless chicken breasts (about 7 oz / 200 g each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano or thyme

For the Roasted Vegetables

• 1 large red onion, cut in half, plus a few extra slices
• 2 medium carrots, peeled and cut into thick slices
• 6 oz (170 g) green beans or asparagus, trimmed
• 1 cup (150 g) cherry tomatoes, halved
• ¼ cup (40 g) dark olives, such as Kalamata or black olives
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Herb Dressing

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• 1 tablespoon chopped fresh parsley
• Pinch of salt and pepper

To Serve

• A handful of fresh basil leaves
• 1 spring onion or chive, thinly sliced lengthwise
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep the Oven and Chicken

Heat your oven to 425°F (220°C). Slice each chicken breast in half horizontally to make 2 thinner cutlets, or pound them to an even ½-inch (1.2 cm) thickness. Pat the chicken dry. Mix the salt, pepper, garlic powder and oregano, and rub it over both sides. Let it sit for 10 minutes at room temperature.

Step 2: Roast the Onion and Carrots

Place the onion halves cut-side up on a large baking sheet with the carrots and extra onion slices. Drizzle with 1 tablespoon of the vegetable olive oil and sprinkle with a little salt and pepper. Roast for 10 minutes.

Step 3: Add the Remaining Vegetables

Add the green beans, cherry tomatoes and olives to the pan. Drizzle with the remaining 1 tablespoon oil and toss gently. Roast for 12 to 15 minutes more, until the onion edges are deeply browned, the carrots are tender and the tomatoes are just starting to burst.

Step 4: Make the Dressing

While the vegetables roast, whisk together the olive oil, lemon juice, grated garlic, parsley, salt and pepper in a small bowl. Set aside.

Step 5: Sear the Chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the chicken. Cook, without moving, for 4 to 5 minutes until the bottom is deeply golden. Flip and cook for another 3 to 4 minutes, until the internal temperature reaches 165°F (74°C).

Step 6: Rest the Chicken

Move the chicken to a clean plate and rest it for 5 minutes. This keeps the juices inside the meat. Slice each piece on a slight angle.

Step 7: Plate and Serve

Spoon the roasted vegetables onto plates, placing a roasted onion half on each. Arrange the sliced chicken beside or on top. Drizzle the herb dressing over everything. Tuck basil leaves among the vegetables and finish with strips of spring onion and a squeeze of lemon. Serve warm.

Tips & Substitutions

Tips for Juicy Chicken

• Even thickness matters. Thin, uniform cutlets cook quickly and evenly.
• Pat the chicken dry. Dry meat sears better and browns faster.
• Do not move the chicken. Leave it alone for the first few minutes to build a crust.
• Rest before slicing. Five minutes makes a big difference in juiciness.
• Use a thermometer. Remove the chicken at 165°F (74°C) for safe, tender meat.

Tips for Roasted Vegetables

• Cut vegetables to similar sizes so they cook evenly.
• Do not crowd the pan, or they will steam instead of brown.
• Add delicate vegetables, like tomatoes, partway through roasting.

Substitutions

• Chicken: Use thighs, turkey cutlets or firm white fish.
• Vegetables: Try zucchini, bell peppers, fennel or broccoli.
• Olives: Replace with capers or sun-dried tomatoes.
• Basil: Use fresh tarragon, parsley or oregano.
• Butter: Use extra olive oil for a dairy-free version.
• Lemon: Use red wine vinegar or balsamic vinegar in the dressing.

Storage

• Refrigerator: Store the chicken and vegetables in separate airtight containers for up to 3 days.
• Reheating: Warm the chicken in a covered skillet over low heat with a splash of water or broth for 3 to 4 minutes, or in a 325°F (160°C) oven for 10 minutes. Avoid long microwaving, which dries it out.
• Freezer: Freeze cooked chicken for up to 3 months and thaw overnight in the fridge. Roasted vegetables are best fresh.
• Meal prep: Cook everything on Sunday and add the dressing and fresh basil just before eating.

Serving Suggestions

• Crusty bread or warm pita
• Fluffy couscous, rice or roasted baby potatoes
• A simple arugula salad with lemon
• A spoonful of yogurt or hummus
• Sparkling water with lemon, or a glass of crisp white wine

Variations

• Lemon Garlic Chicken: Add 3 sliced garlic cloves and the zest of 1 lemon to the pan butter.
• Pesto Chicken: Top the cooked chicken with a spoonful of basil pesto.
• Feta and Herb: Crumble feta over the vegetables just before serving.
• Spicy Version: Add a pinch of chili flakes to the chicken seasoning.
• Salad Bowl: Slice the chicken and toss everything with greens for a warm salad.
• Balsamic Glaze: Drizzle the roasted onion and tomatoes with balsamic glaze.

Frequently Asked Questions

How do you sear chicken breast so it stays juicy?

Pound or slice the breasts to an even thickness, pat them dry and cook in a hot pan without moving them for the first 4 to 5 minutes. Rest the chicken for 5 minutes before slicing so the juices stay in the meat.

What temperature should chicken breast be cooked to?

Chicken is safe at 165°F (74°C). Take it off the heat as soon as it reaches this temperature, since it will continue to cook slightly while it rests.

Why is my chicken breast dry?

Overcooking is the most common reason. Uneven thickness can also cause thin parts to dry out before thick parts are done. Use a thermometer and cook cutlets of the same thickness.

Can I cook the chicken in the oven instead?

Yes. Sear it in an oven-safe skillet for 3 minutes per side, then finish it in a 400°F (200°C) oven for 6 to 8 minutes, until it reaches 165°F (74°C).

What vegetables roast well with chicken?

Carrots, onions, green beans, asparagus, cherry tomatoes, zucchini, bell peppers and fennel all roast well. Choose vegetables that cook in a similar amount of time, or add them to the pan in stages.

Can I make this recipe ahead of time?

Yes. Roast the vegetables and make the dressing up to 2 days ahead. Cook the chicken fresh if possible, or reheat it gently so it stays tender.

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Recipe Card

Pan-Seared Chicken Breast with Roasted Red Onion, Cherry Tomatoes and Olives

Ingredients

• 2 boneless, skinless chicken breasts (about 7 oz / 200 g each)
• 1 tablespoon olive oil and 1 tablespoon butter, for searing
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano or thyme
• 1 large red onion, halved, plus a few slices
• 2 medium carrots, sliced
• 6 oz (170 g) green beans or asparagus
• 1 cup (150 g) cherry tomatoes, halved
• ¼ cup (40 g) dark olives
• 2 tablespoons olive oil, for roasting
• ½ teaspoon salt and ¼ teaspoon pepper, for the vegetables
• 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 grated garlic clove, 1 tablespoon chopped parsley, salt and pepper, for the dressing
• Fresh basil leaves
• 1 spring onion, sliced
• Lemon wedges

Instructions

1. Heat the oven to 425°F (220°C). Slice the chicken breasts in half horizontally or pound to ½ inch thick. Season and rest for 10 minutes.
2. Roast the onion and carrots on a baking sheet for 10 minutes.
3. Add the green beans, tomatoes and olives. Roast for 12 to 15 minutes more.
4. Whisk the dressing ingredients together.
5. Sear the chicken in oil and butter over medium-high heat for 4 to 5 minutes. Flip and cook 3 to 4 minutes until it reaches 165°F (74°C).
6. Rest the chicken for 5 minutes, then slice.
7. Plate the vegetables with the chicken, drizzle with dressing, and top with basil, spring onion and lemon. Serve warm.