Pan-Seared Chicken Breasts with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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.

Seared to golden perfection with aromatic garlic and rosemary, finished with a simple pan sauce. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 boneless, skinless (about 1.5 lbs total) chicken breasts
2 tbsp olive oil
3 cloves, minced garlic
1 tbsp, finely chopped fresh rosemary
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken stock

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Instructions

Step 1: Pat 4 boneless, skinless chicken breasts (about 1.5 lbs total) dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook undisturbed for 5-6 minutes until golden brown on the bottom.
Step 3: Flip chicken and add 3 minced garlic cloves and 1 tbsp finely chopped fresh rosemary to the skillet. Cook for 3-4 minutes, spooning aromatics over chicken, until chicken reaches 165°F (74°C) internal temperature.
Step 4: Remove chicken to a plate and tent with foil. Pour 1/4 cup chicken stock into the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced. Stir in 1 tbsp lemon juice and return chicken to the skillet to coat with sauce.