Half-Pan Seared Chicken with Lemon-Herb Butter

By AislePrompt Editorial · ·

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 developed and reviewed.

Seared to golden perfection and finished with a zesty lemon-herb butter sauce, perfectly balanced for a weeknight dinner. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, extra virgin olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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: 15 min Cook: 20 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken to a plate and tent loosely with foil. Add 1 tbsp butter, lemon zest, minced garlic, and thyme to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: Sprinkle flour over the pan drippings, whisking constantly for 1 minute to cook out raw flour taste.
  5. Step 5: Pour in chicken broth and lemon juice, scraping up browned bits. Simmer for 3-4 minutes until sauce thickens slightly, then stir in remaining 1 tbsp butter until melted and glossy.
  6. Step 6: Return chicken to the skillet, coating with sauce, and cook for 1 minute more before serving.

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