Pan-Seared Chicken with JavaScript Lemon-Thyme Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 bright lemon-thyme sauce inspired by the concept of JavaScript's 'new' keyword, bringing freshness and structure to your plate. This American Mardi Gras recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1 tsp fresh thyme leaves
2 garlic cloves, minced
3 tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken to a plate and cover loosely with foil.
Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the skillet. Once melted, stir in 2 minced garlic cloves and 1 tsp fresh thyme leaves, sautéing for 30 seconds until fragrant.
Step 4: Pour in 1/4 cup chicken broth, 3 tbsp fresh lemon juice, and 1 tsp honey, scraping up browned bits from the skillet. Simmer for 3-4 minutes until the sauce reduces slightly and coats the back of a spoon.
Step 5: Return chicken to the skillet and spoon the lemon-thyme sauce over the top for 1 minute to reheat. Serve chicken drizzled with the sauce.