Pan-Seared Chicken with Fresh Thyme and Lemon 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.

Juicy pan-seared chicken breasts finished with a bright lemon and thyme pan sauce that enhances the natural flavor of the meat. This Mediterranean-inspired chicken recipe, ready in about 25 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6-7 minutes on the first side until golden brown and edges are crisp.
  3. Step 3: Flip the chicken and add 2 tablespoons unsalted butter, 4 fresh thyme sprigs, and 2 minced garlic cloves to the pan. Spoon melted butter over the chicken as it cooks for another 5-6 minutes until cooked through.
  4. Step 4: Remove chicken to a plate and keep warm. To the skillet, add 3 tablespoons fresh lemon juice and 1/2 cup chicken broth, scraping up browned bits. Simmer for 3 minutes until the sauce thickens slightly, then pour over the chicken before serving.

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