Pan-Roasted Chicken with Herbed Lemon Garlic Sauce

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

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 and finished with a bright lemon garlic sauce enriched with fresh herbs. This French chicken recipe, ready in about 25 minutes, pairs skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 350 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 French cuisine 350 cal/serving

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Ingredients

4 pieces skinless chicken breasts, about 6 oz each
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
4 minced garlic cloves
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
3 tbsp lemon juice
1/2 cup chicken broth

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Instructions

Step 1: Pat 4 skinless chicken breasts dry and season with 1 1/2 tsp salt and 1 tsp black pepper evenly on both sides. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place chicken breasts in the skillet and sear without moving for 5 minutes until golden brown on one side. Flip and cook another 5 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet along with 4 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary. Sauté for 1 minute until fragrant.
Step 4: Pour in 3 tbsp lemon juice and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer sauce for 3 minutes until slightly reduced and thickened.
Step 5: Return chicken breasts to the skillet, spoon sauce over them, and cook for 1 more minute to reheat. Serve with sauce drizzled on top.