Pan-Seared Chicken with Garlic Lemon Sauce and Parsley

By AislePrompt Editorial · ·

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.

Juicy pan-seared chicken breasts finished with a bright garlic lemon sauce and fresh parsley for a quick and satisfying meal. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. 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 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 3 tbsp fresh lemon juice and 1/4 cup chicken broth, scraping up any browned bits from the pan. Simmer for 2-3 minutes until the sauce slightly thickens.
  5. Step 5: Return chicken to the skillet, spoon sauce over, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.

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