Pan-Seared Chicken Breast with Herb Butter

By AislePrompt Editorial · ·

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 breast topped with a vibrant herb butter featuring fresh rosemary, thyme, and parsley, perfect for a summer celebration. This American-inspired Fourth of July recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, unsalted butter, fresh rosemary 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
  4. Step 4: In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter, 2 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 2 tbsp chopped parsley. Cook while stirring for 2-3 minutes until fragrant and butter is melted.
  5. Step 5: Spoon the herb butter over the chicken breasts and serve immediately, garnished with extra fresh herbs if desired.

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