Pan-Seared Chicken with Instant 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.

Juicy pan-seared chicken breasts finished with a quick, fragrant herb pan sauce that comes together instantly. This American-inspired Instant Pot recipe, ready in about 20 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 350 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: 5 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5 minutes without moving until golden brown on the bottom.
  3. Step 3: Flip the chicken and add 1 tbsp unsalted butter, then reduce heat to medium and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F and the edges are slightly crispy.
  4. Step 4: Remove chicken to a plate and cover loosely with foil. In the same skillet, add 2 minced garlic cloves and 1 tbsp fresh thyme leaves, sauté for 30 seconds until fragrant.
  5. Step 5: Pour in 1/2 cup chicken broth and 1 tbsp fresh lemon juice, scraping the browned bits from the pan with a wooden spoon. Simmer the sauce over medium heat for 2-3 minutes until slightly reduced and coats the back of a spoon.
  6. Step 6: Return chicken to the skillet, spoon the pan sauce over it, and serve immediately.

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