Pan-Seared Chicken Breast with Garlic Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts finished with a bright garlic lemon vinaigrette for a simple yet flavorful protein-packed meal. This international-inspired chicken (high protein) ready in about 22 minutes pairs (6 oz each) chicken breasts, olive oil, minced 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: 12 min Serves 2 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each), then season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the skillet and cook without moving for 6 minutes until the edges turn golden brown.
  3. Step 3: Flip chicken breasts and cook for another 5 minutes, or until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Remove chicken to a plate and let rest. In the same skillet, reduce heat to medium-low and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
  5. Step 5: Add 2 tbsp freshly squeezed lemon juice to the skillet, stirring to deglaze and scrape up any browned bits. Cook for 1 minute until the vinaigrette slightly thickens.
  6. Step 6: Pour the garlic lemon vinaigrette over the rested chicken breasts and garnish with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Garlic Lemon Vinaigrette take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Breast with Garlic Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Garlic Lemon Vinaigrette?

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 Garlic Lemon Vinaigrette 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 Garlic Lemon Vinaigrette high protein?

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

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