Pan-Seared Chicken Breast with Garlic and Herb Butter Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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-seared to a golden finish and topped with a rich garlic and herb butter sauce for an elegant, easy dinner. This French-inspired chicken recipe, ready in about 20 minutes, pairs boneless, skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 2 French cuisine 350 cal/serving

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Ingredients

2 (6 oz each) boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice

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Instructions

Step 1: Pat 2 boneless, skinless chicken breasts dry 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. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Reduce heat to medium, add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tsp fresh thyme leaves to the skillet. Spoon the melted garlic-herb butter over the chicken continuously for 1-2 minutes until fragrant and the sauce has thickened slightly.
Step 4: Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley, immediately spoon the sauce over the chicken before serving for a rich, aromatic finish.