Pan-Seared Chicken Breast with Half-Roasted Garlic Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served with a tangy sauce made from half a head of roasted garlic and fresh lemon juice, perfect for a quick weeknight dinner. This mediterranean-inspired chicken ready in about 45 minutes pairs olive oil, freshly squeezed lemon juice, chicken broth 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 35 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F. Place half a head of garlic cloves, unpeeled, on a small baking sheet and drizzle with 1 tsp olive oil. Roast for 25 minutes until soft and fragrant. Let cool, then squeeze the roasted garlic cloves out of their skins into a small bowl.
  2. Step 2: Pat dry 2 skinless chicken breasts (about 6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  4. Step 4: Reduce heat to medium, add 1 tbsp unsalted butter to the skillet, then stir in the roasted garlic paste from step 1, 3 tbsp fresh lemon juice, and 1/4 cup chicken broth. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return chicken breasts to the pan and spoon the sauce over them. Cook for 1 more minute to heat through.
  6. Step 6: Transfer chicken to plates, drizzle with the garlic lemon sauce, and garnish with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Half-Roasted Garlic Lemon Sauce take to make?

Total time is about 45 minutes (10 min prep + 35 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 Half-Roasted Garlic Lemon Sauce?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Half-Roasted Garlic Lemon 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 Half-Roasted Garlic Lemon 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.

What goes well with Pan-Seared Chicken Breast with Half-Roasted Garlic Lemon Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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