Pan-Fried Chicken Breasts with Garlic and Olive Oil

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.

Simple yet elegant chicken breasts seared in garlic-infused olive oil with lemon brightness. This Spanish recipe, ready in about 25 minutes, pairs chicken breasts, olive oil, and garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 "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 4 Spanish cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 chicken breasts (6 oz each) dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: During last 2 minutes of cooking, add 4 minced garlic cloves to the skillet. Squeeze juice from 1 lemon over chicken and cook 1 minute more until garlic is fragrant and lemon reduces slightly.
  4. Step 4: Remove from heat, let rest 5 minutes, then serve.

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