Pan-Seared Chicken Breast with Lemon-Garlic Sauce

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

Pan-seared and finished with a bright lemon-garlic butter sauce, perfect for a quick dinner. This American-inspired chicken recipe (low carb, gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and 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, about 2 minutes.
  3. Step 3: Add the chicken breasts to the skillet and cook for 6-7 minutes on the first side without moving until golden brown and edges crisp.
  4. Step 4: Flip the chicken breasts and cook for another 5-6 minutes until cooked through and internal temperature reaches 165°F.
  5. Step 5: Remove chicken from skillet and set aside on a plate to rest.
  6. Step 6: Reduce heat to medium-low and add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet; sauté for 1-2 minutes until fragrant and garlic is softened but not browned.
  7. Step 7: Stir in 2 tbsp fresh lemon juice and cook the sauce for another 30 seconds, scraping up any browned bits from the pan.
  8. Step 8: Pour the lemon-garlic sauce over the chicken breasts and sprinkle with 1 tbsp chopped fresh parsley before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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-Garlic 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 salt from drying out.

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

Is Pan-Seared Chicken Breast with Lemon-Garlic Sauce low carb?

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

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