Pan-Seared Chicken with Garlic and Rosemary Butter

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 developed and reviewed.

Seared to golden perfection and finished with a fragrant garlic and rosemary butter sauce. This French 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 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: 12 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Add chicken breasts to the skillet and sear without moving for 5 minutes until the underside is golden brown.
  4. Step 4: Flip the chicken and add 3 tbsp unsalted butter, 3 cloves minced garlic, and 2 sprigs fresh rosemary to the pan.
  5. Step 5: Tilt the pan slightly and use a spoon to baste the chicken with the melted butter and garlic for 3-4 minutes until the chicken reaches an internal temperature of 165°F.
  6. Step 6: Remove chicken from the pan and let rest for 5 minutes before slicing and serving, spooning the garlic rosemary butter over the top.

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