Pan-Seared Chicken with Lemon Herb Butter
Juicy chicken breasts topped with a zesty lemon-herb butter sauce, finished with fresh parsley for a dish that's both elegant and simple enough for weeknights. This french-inspired chicken ready in about 40 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 400 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.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves, minced garlic
- 1/4 cup lemon juice
- 2 tbsp, chopped fresh parsley
- 1 tbsp, leaves fresh thyme
Instructions
- Step 1: Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Step 3: Remove chicken to a plate and cover loosely with foil. Add 2 tbsp unsalted butter, 3 minced garlic cloves, and 1/4 cup lemon juice to the skillet, stirring to combine. Cook for 1 minute until butter melts and garlic is fragrant.
- Step 4: Stir in 2 tbsp chopped parsley and 1 tbsp fresh thyme, then pour sauce over chicken and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Lemon Herb Butter take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Lemon Herb Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Lemon Herb Butter?
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 Herb Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb Butter?
French 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
