Pan-Seared Chicken Breast with Roasted Garlic and Thyme

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Juicy pan-seared chicken breasts infused with roasted garlic and fresh thyme, complemented by a buttery pan sauce. This French-inspired chicken recipe (high protein, gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 French cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat your oven to 400°F. Place 6 whole unpeeled garlic cloves on a small baking sheet and roast for 20 minutes until soft and fragrant.
Step 2: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken breasts and sear for 4 minutes on each side until golden brown.
Step 4: Add 4 sprigs fresh thyme and 3 tbsp unsalted butter to the skillet. Tilt pan slightly and spoon melted butter over chicken for 1 minute to baste.
Step 5: Transfer skillet to the preheated oven and roast chicken for 8-10 minutes until internal temperature reaches 165°F.
Step 6: Remove skillet from oven; squeeze the roasted garlic cloves from their skins into the pan. Add 1/2 cup chicken broth and 1 tbsp freshly squeezed lemon juice. Simmer over medium heat for 2 minutes until sauce thickens slightly.
Step 7: Spoon the garlic-thyme butter sauce over chicken before serving.