Pan-Seared Chicken Breast with Lemon Herb Butter Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy pan-seared chicken breast served with a bright and aromatic lemon herb butter sauce that enhances every bite. This Mediterranean-inspired St. Patrick’s Day recipe, 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 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.

Ingredients

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

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Instructions

1. Step 1: Pat dry 2 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. Add chicken breasts and cook for 6-7 minutes on one side without moving until golden brown.
3. Step 3: Flip chicken breasts and add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Spoon melted butter over chicken continuously for 5-6 minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken to a plate and stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, and 1 tsp fresh thyme leaves into the butter sauce in the pan. Pour sauce over chicken and serve warm.