Pan-Seared Chicken with Lemon and Rosemary Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Tender chicken breasts pan-seared to golden perfection and finished with a bright lemon and rosemary sauce that enhances the savory flavors. This Italian recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Serves 2 Italian cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
2 tbsp olive oil
1 tbsp, chopped fresh rosemary
3 cloves, minced garlic cloves
3 tbsp fresh lemon juice
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and set aside.
Step 3: Lower heat to medium, add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary to the skillet, sauté for 1 minute until fragrant.
Step 4: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping the browned bits off the pan with a wooden spoon. Simmer for 3-4 minutes until the sauce reduces slightly.
Step 5: Stir in 1 tbsp unsalted butter until melted and sauce thickens enough to coat the back of a spoon. Return chicken to the pan to warm through for 1 minute.
Step 6: Serve chicken topped with the lemon rosemary sauce, spooning extra sauce over each piece.