Pan-Seared Chicken with Garlic and Lemon 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.

Tender chicken breasts pan-seared to golden perfection and finished with a bright garlic and lemon sauce. This Italian recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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: 15 min Serves 2 Italian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving until golden brown, then flip and cook for another 5 minutes until cooked through and juices run clear.
  3. Step 3: Remove chicken from the pan and set aside on a plate. Reduce heat to medium, add 4 minced garlic cloves, and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up any browned bits from the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until reduced slightly.
  5. Step 5: Turn off heat and whisk in 2 tbsp unsalted butter until melted and the sauce is glossy. Return chicken to the skillet and spoon sauce over the top.
  6. Step 6: Sprinkle with 2 tbsp chopped fresh parsley and serve immediately, spooning extra sauce over the chicken.

Related recipes