Pan-Seared Chicken with Charred Lemon and Thyme Pan Sauce

By AislePrompt Editorial · ·

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 to golden perfection, finished with a bright charred lemon and fragrant thyme pan sauce. This Mediterranean-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 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 "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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes without moving until the underside is golden brown.
  3. Step 3: Flip the chicken breasts and add 2 tbsp unsalted butter, 3 smashed garlic cloves, and 3 fresh thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the chicken for 4-5 minutes until cooked through and juices run clear.
  4. Step 4: Remove chicken to a plate and cover loosely with foil. Place the 1 halved lemon cut-side down in the hot skillet and cook for 2 minutes until charred and fragrant.
  5. Step 5: Pour 1/2 cup chicken stock into the skillet and scrape up browned bits, simmering for 3 minutes until sauce slightly reduces.
  6. Step 6: Return chicken to the pan, spoon pan sauce and charred lemon over the breasts, and serve immediately.

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