Pan-Seared Chicken with Fenton Township Herb Butter

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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.

Tender pan-seared chicken breasts finished with a fragrant herb butter inspired by the fresh greenery of Fenton Township. This American-inspired chicken recipe, ready in about 22 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: 12 min Serves 2 American cuisine 350 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
3 tbsp unsalted butter
2 tbsp, finely chopped fresh parsley
1 tbsp, finely chopped fresh thyme
2 cloves, minced garlic
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
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 cook for 5-6 minutes on the first side without moving, until golden brown and edges look cooked.
Step 4: Flip the chicken and add 3 tbsp unsalted butter, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh thyme, and 2 minced garlic cloves to the pan; baste the chicken with the melting butter and herbs for 4-5 minutes until the internal temperature reaches 165°F.
Step 5: Remove chicken to a plate, stir in 1 tbsp fresh lemon juice into the pan butter sauce, and spoon over the chicken before serving.