Pan-Seared Chicken with Half & Half Cream 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 developed and reviewed.

Pan-seared to golden perfection and finished with a rich half & half cream sauce infused with garlic and thyme. This American-inspired chicken recipe, ready in about 30 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 450 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: 20 min Serves 2 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and foams. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, internal temperature 165°F. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and 1 tsp fresh thyme leaves to the skillet, sauté for 1 minute until fragrant.
  4. Step 4: Sprinkle 1 tbsp all-purpose flour over the garlic and thyme, stirring constantly for 1 minute to form a roux.
  5. Step 5: Slowly whisk in 1 cup half & half and 1/2 cup chicken broth, stirring continuously until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
  6. Step 6: Return chicken to the skillet, spoon sauce over the breasts, and cook for an additional 2 minutes to warm through before serving.

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