Pan-Seared Chicken Breast with Rosemary and Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection with fresh rosemary and bright lemon for a fragrant and satisfying entree. This mediterranean-inspired chicken (low carb) ready in about 22 minutes pairs olive oil, fresh rosemary sprigs, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 12 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 2 sprigs fresh rosemary and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add the chicken breasts to the skillet and cook undisturbed for 6 minutes until the underside is golden brown and releases easily from the pan.
  4. Step 4: Flip the chicken breasts and cook for an additional 5 minutes, spooning the rosemary-garlic oil over the top to baste.
  5. Step 5: Remove the skillet from heat, sprinkle 1 teaspoon lemon zest and drizzle 1 tablespoon lemon juice over the chicken, then let rest for 3 minutes before serving.

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Frequently asked questions

How long does Pan-Seared Chicken Breast with Rosemary and Lemon take to make?

Total time is about 22 minutes (10 min prep + 12 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 Rosemary and Lemon?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Rosemary and Lemon?

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 Rosemary and Lemon 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 Rosemary and Lemon low carb?

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

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