Pan-Seared Chicken with Authentic Herb Butter Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 to golden perfection, finished with a rich herb butter sauce bursting with fresh rosemary and thyme. This American chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts 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, about 2 minutes.
Step 3: Add the chicken breasts and sear for 5-6 minutes on one side without moving, until golden brown and edges start to crisp.
Step 4: Flip the chicken and cook for another 4-5 minutes until cooked through (internal temp 165°F), then transfer to a plate and tent loosely with foil.
Step 5: Reduce heat to medium-low and add 3 tbsp unsalted butter, 2 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp chopped thyme to the skillet. Stir continuously for 1-2 minutes until fragrant and the butter is melted and slightly browned.
Step 6: Stir in 1 tbsp lemon juice, then pour the herb butter sauce over the chicken breasts.
Step 7: Serve immediately with the pan sauce spooned on top.