Pan-Seared Chicken with Garlic and Thyme Brown Butter Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Pan-seared to golden perfection, finished with a fragrant garlic and thyme brown butter sauce. This French chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, and black pepper 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 "Build a week of meals around this recipe" 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 fresh thyme sprigs
• 3 garlic cloves, smashed

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Instructions

1. 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.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook undisturbed for 5 minutes until the undersides are golden brown.
3. Step 3: Flip the chicken and reduce heat to medium; add 4 tbsp unsalted butter, 3 smashed garlic cloves, and 3 fresh thyme sprigs to the pan. Spoon the melted butter over the chicken continuously for 4-5 minutes until the chicken reaches an internal temperature of 165°F and the butter turns nutty brown with a fragrant aroma.
4. Step 4: Remove the chicken and let rest for 5 minutes, then spoon the garlic-thyme brown butter sauce over the top before serving.