Pan-Seared Chicken with Budget Herb Pan Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 pan-seared chicken breasts finished with a simple fresh herb pan sauce using budget-friendly ingredients. 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 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 salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
3 cloves, minced garlic cloves
2 tbsp, chopped fresh parsley
1 tbsp fresh thyme leaves
1/2 cup chicken broth
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. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
Step 3: Reduce heat to medium, add 1 tbsp unsalted butter and 3 minced garlic cloves to the skillet, sauté for 1 minute until fragrant but not browned.
Step 4: Pour in 1/2 cup chicken broth and scrape up browned bits from the pan; simmer for 3-4 minutes until the sauce slightly reduces.
Step 5: Stir in 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, and 1 tbsp lemon juice; cook for 1 minute until herbs are fragrant and sauce coats the back of a spoon.
Step 6: Return chicken to the skillet, spoon sauce over to coat, and serve immediately.