Pan-Seared Chicken with Half-Roasted Garlic and Herb Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared to golden perfection and served with a fragrant sauce made from half a head of roasted garlic and fresh herbs. This mediterranean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken breasts, olive oil, head of garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 40 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut the head of garlic in half horizontally through the middle. Drizzle 1 tbsp olive oil over the exposed garlic halves, wrap in foil, and roast for 30 minutes until soft and fragrant.
  2. Step 2: While garlic roasts, pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat.
  3. Step 3: Add chicken breasts to the hot skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter, 1 tbsp chopped thyme, and 1 tbsp chopped parsley to the skillet. Squeeze the roasted half of garlic cloves from the head into the pan, discarding skins.
  5. Step 5: Pour 1/2 cup chicken broth and 1 tbsp lemon juice into the skillet, stirring to combine. Let simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Return chicken to the skillet for 1 minute to coat with sauce, then serve immediately with the garlic herb sauce spooned over.

Frequently asked questions

How long does Pan-Seared Chicken with Half-Roasted Garlic and Herb Sauce take to make?

Total time is about 50 minutes (10 min prep + 40 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 Half-Roasted Garlic and Herb 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Half-Roasted Garlic and Herb 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 Half-Roasted Garlic and Herb 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.

What goes well with Pan-Seared Chicken with Half-Roasted Garlic and Herb Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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