Pan-Seared Chicken with Horseradish 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 drafted and published.

Pan-seared to golden perfection and served with a sharp horseradish cream sauce — a quick weeknight dinner ready in under 25 minutes. This American-inspired chicken recipe, ready in about 22 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 4, 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: 12 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering and butter is melted.
  3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving, until golden brown.
  4. Step 4: Flip the chicken and cook for another 5 minutes until internal temperature reaches 165°F and juices run clear.
  5. Step 5: While chicken cooks, mix 2 tbsp grated fresh horseradish, 1/2 cup sour cream, 1 tsp lemon juice, and 1 tbsp chopped fresh parsley in a small bowl until smooth.
  6. Step 6: Remove chicken from skillet and let rest for 3 minutes, then serve topped with the horseradish cream sauce.

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