Pan-Roasted Chicken Breast with Garlic and Rosemary

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 developed and reviewed.

Juicy pan-roasted chicken breasts infused with garlic and fresh rosemary, served with a simple pan sauce. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) 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. Add the chicken breasts and sear for 5 minutes without moving until golden brown on the bottom.
  3. Step 3: Flip the chicken breasts and add 4 smashed garlic cloves and 2 fresh rosemary sprigs to the pan. Cook for another 5 minutes, spooning the garlic-infused oil over the chicken.
  4. Step 4: Reduce heat to medium-low, add 2 tbsp unsalted butter, and 1/4 cup chicken broth to the pan. Tilt the pan and baste the butter and broth over the chicken for 2 minutes until cooked through and sauce slightly thickens.
  5. Step 5: Remove chicken to a plate and let rest for 5 minutes before serving, spooning the pan sauce and garlic-rosemary over the top.

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