Pan-Seared Chicken Breast with Garlic and Rosemary Pan Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

Seared to golden perfection, finished with a fragrant garlic and rosemary pan sauce that elevates simple ingredients into a flavorful dish. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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: 20 min Serves 4 French cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
3 garlic cloves, thinly sliced
2 fresh rosemary sprigs
1/3 cup dry white wine
1/2 cup chicken stock
1 tbsp fresh lemon juice

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through.
Step 3: Remove the chicken and set aside. Reduce heat to medium, add 2 tbsp unsalted butter, 3 thinly sliced garlic cloves, and 2 fresh rosemary sprigs to the skillet, stirring for 1 minute until fragrant.
Step 4: Pour in 1/3 cup dry white wine and 1/2 cup chicken stock, scraping the browned bits from the pan. Simmer for 4-5 minutes until the sauce reduces by half.
Step 5: Stir in 1 tbsp fresh lemon juice, return chicken to the pan, and spoon the sauce over each piece. Cook for 1 more minute and serve immediately.