Italian Pan-Seared Chicken with Lemon and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and cook for 5-6 minutes per side without moving them to develop a golden crust.
  4. Step 4: Reduce heat to medium, add 2 tbsp butter, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary to the pan.
  5. 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.
  6. Step 6: Add 1 tsp lemon zest and 2 tbsp lemon juice; cook for another 1 minute until the sauce thickens slightly.
  7. Step 7: Remove chicken from pan and let rest for 5 minutes before slicing and serving with the pan sauce drizzled on top.

Frequently asked questions

How long does Italian Pan-Seared Chicken with Lemon and Rosemary take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Pan-Seared Chicken with Lemon and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Italian Pan-Seared Chicken with Lemon and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Pan-Seared Chicken with Lemon and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Pan-Seared Chicken with Lemon and Rosemary?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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