Pan-Roasted Chicken Breast with Garlic and Thyme

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Pan-roasted with fresh garlic and thyme, delivering a fragrant and flavorful main dish. This American-inspired chicken recipe, ready in about 15 minutes, pairs boneless skinless 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 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: 5 min Cook: 10 min Serves 2 American cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
3 cloves, minced garlic cloves
3 fresh thyme sprigs
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

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.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and sear for 4 minutes without moving until golden brown on the bottom.
Step 3: Flip the chicken breasts, add 3 minced garlic cloves and 3 sprigs fresh thyme to the skillet, then add 1 tbsp unsalted butter. Tilt the pan slightly and spoon the melted butter over the chicken repeatedly for 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 4: Remove chicken from the skillet and let rest for 5 minutes before slicing and serving with the garlic-thyme butter drizzled on top.