Pan-Roasted Chicken with Rosemary and Garlic

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.

Pan-roasted with fragrant fresh rosemary and garlic, creating a simple yet flavorful dinner. This Mediterranean-inspired chicken recipe, ready in about 20 minutes, pairs skinless boneless chicken breasts, fresh rosemary sprigs, 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 skinless boneless chicken breasts 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, then add chicken breasts and sear for 4 minutes without moving until golden brown on the bottom.
  3. Step 3: Flip the chicken breasts, add 4 thinly sliced garlic cloves, 2 fresh rosemary sprigs, and 1 tbsp unsalted butter to the skillet. Tilt the pan slightly and spoon the melted butter and aromatics over the chicken continuously for 4-5 minutes until chicken registers 165°F and is cooked through.
  4. Step 4: Remove chicken from skillet and let rest 5 minutes before slicing to retain juices.

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