Lemon-Herb Pan-Seared Chicken with Creamy Garlic Sauce

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 drafted and published.

A simple yet elegant keto-friendly dish featuring juicy chicken breasts cooked to golden perfection and finished with a rich, herb-infused cream sauce that clings to every bite. This American chicken recipe (keto, high protein), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels and season evenly with 1/4 tsp sea salt and 1/8 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and cook undisturbed for 5-6 minutes until golden brown underneath.
  3. Step 3: Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C) and edges are crisp.
  4. Step 4: Remove chicken to a plate and tent loosely with foil. Pour off excess oil, leaving 1 tsp in skillet.
  5. Step 5: Add 4 minced garlic cloves to skillet and sauté over medium heat for 1 minute until fragrant but not browned.
  6. Step 6: Pour in 1/4 cup heavy cream and 2 tbsp lemon juice, stirring constantly until sauce thickens slightly and coats the back of a spoon, about 2 minutes.
  7. Step 7: Stir in 1 tsp fresh thyme leaves, then return chicken to skillet to coat evenly with sauce. Cook for 1 more minute to heat through.

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