Pan-Seared Chicken Breast with Lemon and Fresh Herbs

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

Juicy chicken breasts cooked in a golden crust with a citrus-herb pan sauce, delivering bright flavor without heaviness. This chicken (low-carb) ready in about 22 minutes pairs tablespoons olive oil, tablespoons lemon juice, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 12 min Serves 4 Chicken cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 boneless chicken breasts (6 ounces each) dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Remove chicken from skillet and set aside. Add 2 cloves garlic, minced, to the skillet and cook for 1 minute until fragrant.
  5. Step 5: Stir in 2 tablespoons lemon juice, 2 tablespoons fresh parsley, chopped, and 1 teaspoon dried oregano.
  6. Step 6: Return chicken to skillet and spoon sauce over top. Cook for 1 minute to heat through before serving.

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Frequently asked questions

How long does Pan-Seared Chicken Breast with Lemon and Fresh Herbs 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 Lemon and Fresh Herbs?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Lemon and Fresh Herbs?

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 Lemon and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon and Fresh Herbs low-carb?

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

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