Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared and finished with a bright garlic butter and lemon parsley sauce that complements the tender meat perfectly. This american-inspired chicken ready in about 20 minutes pairs salt, black pepper, olive oil 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.

Prep: 5 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5 minutes without moving, until golden brown on one side. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F and chicken is cooked through. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the same skillet. Sauté for 1-2 minutes until garlic is fragrant and soft but not browned.
  4. Step 4: Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, scraping the pan to combine flavors and form a sauce. Pour the sauce over the chicken before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Garlic Butter and Lemon Parsley Sauce?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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