Italian Pan-Seared Chicken with Lemon and Rosemary

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Juicy chicken breasts pan-seared with fresh rosemary and bright lemon zest, served with a light garlic butter sauce. This Italian chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, and butter 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 "Build a week of meals around this recipe" 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 Italian cuisine 350 cal/serving

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Ingredients

2 (about 1 lb) boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tsp lemon zest
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Add chicken breasts and cook for 5-6 minutes per side without moving them to develop a golden crust.
Step 4: Reduce heat to medium, add 2 tbsp butter, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary to the pan.
Step 5: Tilt the pan slightly and spoon the melted butter and herbs over the chicken repeatedly for 2 minutes to infuse flavor and keep moist.
Step 6: Add 1 tsp lemon zest and 2 tbsp lemon juice; cook for another 1 minute until the sauce thickens slightly.
Step 7: Remove chicken from pan and let rest for 5 minutes before slicing and serving with the pan sauce drizzled on top.