Pan-Seared Chicken Breast with Simple Herb Pan Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

A straightforward pan-seared chicken breast served with a delicate herb pan sauce, perfect for an easy weeknight dinner. This 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 International 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
2 tbsp unsalted butter
2 cloves, minced garlic cloves
1 tbsp, chopped fresh thyme
1/2 cup chicken broth
1 tbsp fresh lemon juice

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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, then add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from skillet and set aside, reduce heat to medium, add 2 tbsp unsalted butter and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup chicken broth and 1 tbsp fresh lemon juice, stirring and scraping browned bits from the pan; simmer for 3-4 minutes until sauce reduces slightly.
Step 5: Stir in 1 tbsp chopped fresh thyme, return chicken to pan, spoon sauce over it for 1 minute before serving.