Italian Pan-Seared Chicken with Rosemary and Garlic Butter

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

Juicy chicken breasts pan-seared and finished with a fragrant rosemary and garlic butter sauce, capturing classic Italian flavors. This italian-inspired chicken ready in about 25 minutes pairs sea salt, black pepper, olive oil 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 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 1/2 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes on one side until golden brown and crispy. Flip and cook for another 5 minutes on the other side until cooked through and internal temperature reaches 165°F.
  3. Step 3: Reduce heat to medium-low. Add 3 tbsp unsalted butter, 3 fresh rosemary sprigs, and 4 cloves minced garlic to the pan. Spoon the melted butter and aromatics over the chicken continuously for 2 minutes until fragrant and the chicken is glossy. Remove rosemary sprigs, squeeze 2 tbsp fresh lemon juice over the chicken, and serve.

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Frequently asked questions

How long does Italian Pan-Seared Chicken with Rosemary and Garlic Butter 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 Rosemary and Garlic Butter?

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 sea salt from drying out.

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

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 Rosemary and Garlic Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rosemary and Garlic Butter?

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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