Pan-Seared Chicken with Gluten-Free Herb Pan Sauce

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.

Tender pan-seared chicken breasts served with a vibrant gluten-free herb pan sauce made with fresh parsley and lemon zest. This Mediterranean-inspired gluten-free recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, salt 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 rice, quinoa, or a quick salad. 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: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) 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 sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves to the same skillet, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup chicken broth and stir, scraping any browned bits off the bottom of the pan with a wooden spoon. Simmer for 3 minutes until sauce reduces slightly.
  5. Step 5: Stir in 1 tbsp butter, 1/4 cup chopped fresh parsley, and 1 tsp lemon zest, cooking for another minute until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return chicken to the pan to coat with sauce for 1 minute, then serve immediately, spooning the herb pan sauce over the chicken.

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