Pan-Seared Chicken with Herb Pan Sauce

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

Juicy pan-seared chicken breasts finished with a layered herb pan sauce that builds flavor in four distinct steps. This american-inspired chicken (high protein) ready in about 25 minutes blends salt, black pepper, olive oil 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 350 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: 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 until shimmering.
  2. Step 2: Add the chicken breasts and sear for 5-6 minutes on the first side without moving until golden brown and edges crisp. Flip and cook for 4-5 minutes more until cooked through and juices run clear. Remove chicken and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the pan. Once melted, add 3 minced garlic cloves, 1 tsp fresh thyme leaves, and 1 tsp chopped fresh rosemary, sautéing for 1 minute until fragrant.
  4. Step 4: Pour in 1/2 cup chicken stock and 1 tbsp fresh lemon juice, scraping up browned bits with a wooden spoon. Let the sauce simmer gently for 3-4 minutes until it thickens and coats the back of a spoon. Stir in 1 tbsp chopped fresh parsley, then pour the pan sauce over the chicken before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Herb Pan 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 Herb Pan 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 Herb Pan 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 Herb Pan 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 Herb Pan Sauce high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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