Pan-Seared Chicken Breast with Thyme-Rosemary Butter

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.

Juicy pan-seared chicken breasts finished with a compound butter of fresh thyme, rosemary, and garlic. This American-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs 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 rice, quinoa, or a quick salad. 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 American cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
2 cloves minced garlic

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Instructions

Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
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 the first side without moving until golden brown.
Step 3: Flip the chicken and cook for another 4-5 minutes on the second side until cooked through and internal temperature reaches 165°F.
Step 4: Reduce heat to medium-low and add 3 tbsp unsalted butter, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, and 2 minced garlic cloves to the pan. Spoon the melted herb butter over the chicken continuously for 1-2 minutes until fragrant and the chicken is well coated.
Step 5: Remove chicken from pan and let rest for 5 minutes before slicing and serving with the herb butter spooned over.