Pan-Seared Chicken Breast with Roasted Garlic and Lemon Thyme Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

Juicy pan-seared chicken breasts served with a fragrant roasted garlic and lemon thyme butter sauce, perfect for a comforting weeknight dinner. This American-inspired chicken 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
6 cloves whole garlic cloves
3 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tbsp fresh thyme leaves
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (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 minutes without moving until golden brown on one side.
Step 3: Flip the chicken breasts and add 6 whole garlic cloves to the pan. Continue cooking for 5 more minutes until the chicken reaches an internal temperature of 165°F and garlic is fragrant and soft.
Step 4: Remove the chicken breasts to a plate and tent with foil. Lower heat to medium and add 3 tbsp unsalted butter, 2 tbsp fresh lemon juice, 1 tbsp fresh thyme leaves, and 1/4 cup chicken broth to the skillet.
Step 5: Stir and cook the sauce for 2 minutes until it thickens slightly and coats the back of a spoon, scraping up the browned bits from the pan.
Step 6: Return the chicken breasts to the pan and spoon the sauce and garlic over them. Cook for 1 minute more to rewarm and infuse the flavors.
Step 7: Serve hot with the roasted garlic and lemon thyme sauce drizzled generously on top.