Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts finished with a bright citrus and fresh herb pan sauce that elevates the simple flavors. This mediterranean-inspired chicken (gluten free, low carb) ready in about 25 minutes blends kosher salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season evenly on both sides with 1 tsp kosher 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, about 2 minutes. Add chicken breasts and sear for 5-6 minutes on the first side without moving, until golden brown and edges are crispy.
  3. Step 3: Flip chicken breasts and add 1 tbsp unsalted butter, 2 minced garlic cloves, and 1 tsp fresh thyme leaves to the pan. Cook for another 5-6 minutes, spooning melted butter over chicken to baste, until internal temperature reaches 165°F.
  4. Step 4: Remove chicken to a plate and keep warm. Pour 2 tbsp fresh lemon juice and 1/4 cup chicken broth into the skillet, scraping up browned bits with a wooden spoon. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Stir in 1 tbsp chopped fresh parsley, then spoon the pan sauce over the chicken breasts before serving.

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Frequently asked questions

How long does Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Breast with Citrus and Herb Pan Sauce gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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