Pan-Seared Chicken Breast with Herb Pan Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

Juicy pan-seared chicken breasts finished with a flavorful pan sauce featuring fresh herbs and garlic. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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: 20 min Serves 2 American cuisine 350 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 cloves, minced garlic cloves
1 tbsp fresh thyme leaves
1 tbsp, chopped fresh rosemary leaves
1/2 cup chicken broth
2 tbsp unsalted butter
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp 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), then remove and set aside.
Step 3: Reduce heat to medium, add 3 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tbsp chopped fresh rosemary to the skillet and sauté for 1 minute until fragrant.
Step 4: Pour in 1/2 cup chicken broth and scrape up any browned bits from the pan, simmering for 3-4 minutes until the sauce reduces slightly.
Step 5: Stir in 2 tbsp unsalted butter and 1 tbsp lemon juice, swirling the pan until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken to the pan and spoon the sauce over the top for 1 minute to rewarm before serving.