Pan-Seared Chicken with Garlic Lemon Parsley Sauce
Juicy chicken breasts pan-seared to golden perfection and finished with a bright garlic lemon parsley sauce that enhances every bite. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes blends olive oil, minced garlic cloves, fresh lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 4, minced garlic cloves
- 3 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides evenly 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.
- Step 2: Place chicken breasts in the skillet and cook for 6-7 minutes on the first side without moving, until the bottoms are golden brown. Flip and cook the other side for 5-6 minutes until cooked through (internal temperature 165°F).
- Step 3: Remove chicken to a plate and tent with foil. Reduce heat to medium, add 2 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant.
- Step 4: Stir in 3 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley, cooking for 30 seconds until the sauce thickens slightly.
- Step 5: Return chicken to the skillet and spoon the lemon garlic parsley sauce over the top. Serve warm with extra sauce drizzled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic Lemon Parsley Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Garlic Lemon Parsley Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Garlic 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 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.
Is Pan-Seared Chicken with Garlic Lemon Parsley 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.
