Pan-Seared Chicken with Garlic Butter and Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection and finished with a bright garlic butter lemon sauce. This mediterranean-inspired chicken (gluten free) 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 360 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 Mediterranean cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and sear for 6 minutes without moving until golden brown.
  3. Step 3: Flip the chicken and sear the other side for 5 minutes until cooked through and juices run clear (internal temp 165°F). Remove chicken from skillet and set aside on a plate.
  4. Step 4: Reduce heat to medium, add 3 tbsp unsalted butter and 4 minced garlic cloves to the same skillet, sautéing for 1-2 minutes until fragrant and garlic is soft but not browned.
  5. Step 5: Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped fresh parsley, scraping the bottom of the pan to loosen browned bits, cooking for 1 minute until sauce slightly thickens.
  6. Step 6: Return chicken to skillet and spoon the garlic butter lemon sauce over the top. Serve immediately garnished with extra parsley if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Garlic Butter and Lemon 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 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 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 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.

Is Pan-Seared Chicken with Garlic Butter and Lemon Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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