Pan-Seared Chicken with Lemon Thyme Butter Sauce

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

Juicy pan-seared chicken breasts finished with a fragrant lemon thyme butter sauce for a bright and savory meal. This French-inspired game-day recipe, ready in about 25 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 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.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 fresh thyme sprigs
• 2 cloves, crushed garlic cloves
• 2 tbsp, freshly squeezed lemon juice

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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. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F), then transfer to a plate and tent with foil.
3. Step 3: Reduce heat to medium, add 3 tbsp unsalted butter, 3 fresh thyme sprigs, and 2 crushed garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant and butter is melted and foamy.
4. Step 4: Stir in 2 tbsp freshly squeezed lemon juice, swirling the pan to combine. Spoon the lemon thyme butter sauce over the chicken breasts before serving.