Pan-Seared Chicken with Garlic and Rosemary Weekly Marinade

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 marinated weekly in a fragrant garlic and rosemary blend, then pan-seared to juicy perfection. This American-inspired meal-prep recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 American cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
4 cloves, minced garlic cloves
2 tbsp, chopped fresh rosemary
3 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir well to make the marinade.
Step 2: Place 4 boneless skinless chicken breasts into a large resealable bag and pour the marinade over them. Seal and refrigerate for 1 hour to overnight, ideally weekly for a consistent flavor.
Step 3: Heat a large skillet over medium-high heat until hot, about 3 minutes. Remove chicken from the marinade and add each piece to the skillet.
Step 4: Cook chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, flipping once. The chicken should be juicy and slightly charred on edges.
Step 5: Remove from heat and let rest for 5 minutes before serving to retain moisture.