Pan-Seared Chicken Breast with Thyme and Parsley Pan Sauce

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

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.

Tender chicken breasts pan-seared and finished with a shallot pan sauce of fresh thyme and parsley, deglazed with chicken broth and lemon. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, kosher 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: 20 min Serves 2 American cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp finely diced shallots
2 minced garlic cloves
1 tbsp fresh thyme leaves
1 tbsp chopped fresh parsley leaves
1/2 cup chicken broth
1 tbsp 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 kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on the first side until golden brown and edges are crispy.
Step 3: Flip chicken breasts and add 2 tbsp unsalted butter to the pan. Continue cooking for 4-5 minutes while spooning melted butter over the chicken until cooked through and internal temperature reaches 165°F, then remove chicken to rest.
Step 4: Reduce heat to medium and add 2 tbsp finely diced shallots and 2 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant and shallots are translucent.
Step 5: Pour in 1/2 cup chicken broth and scrape the browned bits from the pan bottom. Simmer for 3 minutes until sauce reduces and slightly thickens.
Step 6: Stir in 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and 1 tbsp lemon juice. Cook for 1 minute until herbs are fragrant and sauce coats the back of a spoon.
Step 7: Spoon the herb pan sauce over the rested chicken breasts and serve immediately.