Half-Cut Chicken Breast with Dual-Sauce Presentation

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Cut into equal halves and served with two distinct sauces—lemon-herb for brightness and garlic butter for richness—creating a balanced, restaurant-quality dish. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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.

Ingredients

• 2 (6 oz each, total 12 oz) chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 2, minced garlic cloves
• 2 tbsp unsalted butter
• 1/2 tsp dried parsley

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet, let rest for 5 minutes, then cut each breast into two equal halves.
3. Step 3: Whisk together 1 tbsp lemon juice, 1 tsp dried oregano, and a pinch of salt to make the lemon-herb sauce.
4. Step 4: Melt 2 tbsp unsalted butter in a small saucepan over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant. Stir in 1/2 tsp dried parsley and remove from heat.
5. Step 5: Arrange the four chicken halves on a plate, drizzling two halves with the lemon-herb sauce and the other two halves with the garlic butter sauce until evenly distributed.