Garden Herb and Rose-Infused Chicken with Garlic Butter

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 chicken breasts pan-seared and finished with a fragrant garlic butter sauce infused with fresh garden herbs and edible rose petals. This French-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 4 French cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each boneless skinless chicken breasts
1 tsp sea salt
1/2 tsp freshly ground black pepper
4 tbsp unsalted butter
4 cloves, minced garlic cloves
2 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
2 tbsp, rinsed and patted dry edible rose petals
1 tbsp fresh lemon juice

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Instructions

Step 1: Season 4 boneless skinless chicken breasts evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper on both sides.
Step 2: Heat a large skillet over medium heat and melt 2 tbsp unsalted butter. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
Step 3: In the same skillet, reduce heat to medium-low and add remaining 2 tbsp butter, 4 minced garlic cloves, 2 tsp fresh thyme leaves, and 1 tsp chopped fresh rosemary. Sauté for 2 minutes until fragrant and garlic softens.
Step 4: Stir in 2 tbsp edible rose petals and 1 tbsp fresh lemon juice, cooking for another minute to infuse the butter sauce.
Step 5: Return chicken breasts to the skillet, spoon the garlic herb butter over them, and cook for 1-2 minutes to rewarm before serving.