Pan-Seared Chicken with Lemon and Rosemary in Garlic Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seared in a fragrant garlic butter sauce infused with fresh rosemary and bright lemon zest, perfect for a comforting weeknight dinner. This general-inspired chicken ready in about 20 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: 5 min Cook: 15 min Serves 2 General cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper 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. Sear for 5-6 minutes on the first side without moving until golden brown and edges are crispy.
  3. Step 3: Flip the chicken breasts and add 3 tbsp unsalted butter, 4 minced garlic cloves, and 2 fresh rosemary sprigs to the pan. Spoon the melted butter and garlic over the chicken continuously for 4-5 minutes until the chicken is cooked through and registers 165°F internally.
  4. Step 4: Remove the chicken to a plate and stir 1 tsp lemon zest and 1 tbsp fresh lemon juice into the garlic butter sauce in the pan, cooking for 30 seconds until fragrant and slightly thickened.
  5. Step 5: Pour the lemon rosemary garlic butter sauce over the chicken breasts and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken with Lemon and Rosemary in Garlic Butter Sauce take to make?

Total time is about 20 minutes (5 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 Lemon and Rosemary in Garlic Butter 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 Lemon and Rosemary in Garlic Butter 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 Lemon and Rosemary in Garlic Butter 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 Lemon and Rosemary in Garlic Butter Sauce?

General 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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