Pan-Seared Chicken Breast with Roasted Garlic and Herb Pan Sauce

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

Juicy pan-seared chicken breasts finished with a savory roasted garlic and fresh herb pan sauce for a satisfying meal. This general-inspired chicken ready in about 25 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 2 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides evenly 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 5-6 minutes on the first side without moving until golden brown and edges are crisp.
  3. Step 3: Flip chicken breasts, add 5 whole garlic cloves and 3 fresh thyme sprigs to the pan, then cook for another 5 minutes until internal temperature reaches 165°F and garlic is fragrant.
  4. Step 4: Remove chicken to a plate and tent loosely with foil to rest. Add 2 tbsp unsalted butter to the skillet and melt over medium heat, stirring to scrape up browned bits.
  5. Step 5: Pour in 1/2 cup chicken broth and simmer for 3-4 minutes until the sauce reduces slightly and thickens enough to coat the back of a spoon.
  6. Step 6: Stir in 1 tbsp chopped fresh parsley and season sauce with additional salt and pepper if needed. Spoon the sauce over the rested chicken and serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Roasted Garlic and Herb Pan Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Breast with Roasted Garlic and Herb Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Breast with Roasted Garlic and Herb Pan 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 Roasted Garlic and Herb Pan 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.

What goes well with Pan-Seared Chicken Breast with Roasted Garlic and Herb Pan Sauce?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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