Pan-Seared Chicken with Garlic and iCloud Lemon Herb Sauce

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 glazed with a bright lemon herb sauce inspired by fresh syncing and refreshing ideas. This 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 International 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
3 cloves, minced garlic cloves
3 tbsp fresh lemon juice
2 tbsp, chopped fresh parsley
1/4 cup chicken broth
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on the first side without moving, until golden brown and crispy.
Step 3: Flip the chicken breasts and cook for another 4-5 minutes until cooked through (internal temperature 165°F). Remove chicken and set aside on a plate.
Step 4: Reduce heat to medium and add 3 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant but not browned.
Step 5: Pour in 1/4 cup chicken broth and 3 tbsp fresh lemon juice, scraping the browned bits from the pan with a wooden spoon. Cook for 2 minutes until the sauce slightly reduces.
Step 6: Stir in 1 tbsp unsalted butter and 2 tbsp chopped fresh parsley until the butter melts and the sauce thickens enough to coat the back of a spoon.
Step 7: Return the chicken breasts to the skillet, spoon the sauce over them, and cook for an additional 1 minute to combine flavors. Serve hot.