Pan-Seared Chicken with Low Heat Lemon Garlic 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 and finished with a bright, low-heat lemon garlic sauce that preserves the fresh flavors. This Mediterranean-inspired low-carb recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
2 tbsp olive oil
3 cloves, minced garlic cloves
3 tbsp, freshly squeezed lemon juice
1/4 cup low sodium chicken broth
2 tbsp unsalted butter
1 tbsp, chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 chicken breasts (6 oz each) and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a skillet over medium heat.
Step 2: Place the chicken breasts into the skillet and cook for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Lower heat to low. Add 3 minced garlic cloves to the same skillet and sauté gently for 1 minute until fragrant but not browned.
Step 4: Pour in 3 tbsp freshly squeezed lemon juice and 1/4 cup low sodium chicken broth, stirring to deglaze the pan and release browned bits. Simmer on low heat for 2 minutes.
Step 5: Stir in 2 tbsp unsalted butter until melted and sauce thickens slightly, coating the back of a spoon. Return chicken to the pan and spoon the sauce over it.
Step 6: Sprinkle 1 tbsp chopped fresh parsley over the chicken before serving for a fresh finish.