Pan-Seared Chicken Breast with Rosemary Garlic Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, served with a fragrant rosemary and garlic pan sauce that’s both simple and elegant. This general-inspired chicken ready in about 20 minutes blends olive oil, unsalted butter, minced garlic cloves 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: 5 min Cook: 15 min Serves 2 General cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper evenly on both sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes on the first side without moving until golden brown and edges are crispy.
  3. Step 3: Flip the chicken and add 2 tablespoons unsalted butter, 3 minced garlic cloves, and 1 tablespoon chopped fresh rosemary to the skillet. Cook for another 5-6 minutes while spooning the melted butter and herbs over the chicken to baste.
  4. Step 4: Pour in 1/2 cup chicken broth and simmer for 2-3 minutes until the sauce reduces slightly and thickens enough to coat the back of a spoon.
  5. Step 5: Remove from heat and let the chicken rest in the pan for 2 minutes before serving with the rosemary garlic sauce spooned over the top.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Rosemary Garlic Pan Sauce take to make?

Total time is about 20 minutes (5 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 Rosemary Garlic 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 Rosemary Garlic 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 Rosemary Garlic 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 Rosemary Garlic 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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