Crisp Pan-Seared Chicken with Lemon-Garlic Sour Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared chicken breasts finished with a tangy lemon and garlic sour sauce that brightens the dish with fresh acidity. This chicken recipe, ready in about 25 minutes, pairs skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 International cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) skinless chicken breasts
2 tbsp olive oil
4 cloves, minced garlic cloves
3 tbsp fresh lemon juice
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 2 skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place chicken breasts in the skillet and cook for 5-6 minutes on the first side without moving until golden and crisp; flip and cook an additional 5 minutes until internal temperature reaches 165°F. Remove chicken and set aside.
Step 3: Reduce heat to medium, add 4 minced garlic cloves to the same skillet, and sauté for 30 seconds until fragrant but not browned.
Step 4: Pour in 3 tbsp fresh lemon juice and 1/2 cup chicken broth, scraping up browned bits from the pan with a wooden spoon. Let the sauce simmer and reduce for 3 minutes until slightly thickened.
Step 5: Stir in 2 tbsp unsalted butter until melted and the sauce is glossy. Return chicken breasts to the pan and spoon sauce over them for 1 minute to reheat.
Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately, letting the bright sour lemon sauce complement the crispy chicken.