Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels and season generously with salt, black pepper, paprika, Italian seasoning, and garlic powder on both sides.
Step 2: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside on a plate.
Step 3: In the same skillet, add the halved baby potatoes and cook for 3-4 minutes, stirring occasionally, until they start to brown.
Step 4: Add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Return the chicken to the skillet, nestling it among the potatoes.
Step 5: Arrange the broccoli florets and baby carrots around the chicken and potatoes. Transfer the entire skillet to the preheated oven.
Step 6: Roast for 12-15 minutes until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and lightly caramelized.
Step 7: Remove from the oven and finish with a squeeze of fresh lemon if desired. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish keeps beautifully and makes for excellent meal prep throughout the week.
To reheat, place portions on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. You can also reheat gently in the microwave, though the oven method preserves the chicken’s moisture better.
This meal pairs wonderfully with crusty bread or a simple salad if you’d like to stretch it further.
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