Lemon-Garlic Chicken with Thyme and Rosemary

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 in a bright lemon-garlic sauce with fragrant thyme and rosemary, finished with a hint of white wine. This chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 International cuisine 280 cal/serving

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Ingredients

4 (6 oz each) chicken breasts
3 tablespoons olive oil
4 garlic cloves
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Pat 4 chicken breasts (6 oz each) dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
Step 2: Reduce heat to medium. Add 4 minced garlic cloves to the skillet and cook 30 seconds until fragrant. Stir in 2 tablespoons fresh lemon juice and 1/4 cup dry white wine, scraping up browned bits. Simmer 2 minutes until slightly reduced.
Step 3: Return chicken to skillet, nestling it in the sauce. Add 1 teaspoon fresh thyme and 1 teaspoon fresh rosemary. Cook 3 minutes, turning chicken occasionally, until sauce thickens and coats the chicken.
Step 4: Remove from heat and let rest 5 minutes. Slice chicken and serve with pan sauce.