Pan-Seared Chicken Breast with Garlic-Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Juicy pan-seared chicken breasts finished with a bright garlic-lemon butter sauce, perfect for an easy dinner that feels special. This American-inspired chicken recipe, ready in about 25 minutes, pairs 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: 10 min Cook: 15 min Serves 2 American cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season both sides evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from the skillet and set aside on a plate, tenting with foil to keep warm.
Step 4: Reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the same skillet. Sauté the garlic for 1-2 minutes until fragrant but not browned.
Step 5: Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, cooking for another 30 seconds until the sauce thickens slightly.
Step 6: Pour the garlic-lemon butter sauce over the chicken breasts and serve immediately, garnished with extra parsley if desired.