Pan-Seared Chicken Breast with Seasonal Herb Pan Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

Pan-seared to golden perfection, topped with a savory pan sauce made from fresh seasonal herbs and shallots. This chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, shallot 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 International cuisine 320 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 small, finely chopped shallot
1 tbsp, chopped fresh thyme
1 tsp, chopped fresh rosemary
1/2 cup chicken stock
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts 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, then add the chicken breasts. Sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F), then remove and keep warm.
Step 3: Reduce heat to medium, add 1 small finely chopped shallot to the skillet, and sauté for 2 minutes until translucent and fragrant.
Step 4: Stir in 1 tbsp chopped fresh thyme, 1 tsp chopped fresh rosemary, and 1/2 cup chicken stock, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the sauce reduces slightly.
Step 5: Remove from heat and whisk in 2 tbsp unsalted butter until the sauce is glossy and coats the back of a spoon.
Step 6: Spoon the herb pan sauce over the chicken breasts and serve immediately.