Pan-Seared Chicken Pechuga with Citrus-Herb Sauce

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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 and finished with a bright citrus and herb sauce inspired by classic Hollywood flavors. This American-inspired chicken recipe, ready in about 30 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 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: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1/4 cup fresh lemon juice
1/2 cup chicken broth
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat dry 4 boneless 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 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
Step 4: Pour in 1/4 cup fresh lemon juice and 1/2 cup chicken broth, scraping the pan to loosen browned bits. Simmer for 3-4 minutes until the sauce reduces slightly.
Step 5: Stir in 2 tbsp chopped fresh parsley and 1 tsp fresh thyme leaves, then return chicken to the pan to coat with sauce. Serve immediately with sauce spooned over.