Pan-Seared Chicken with Maryland Old Bay Butter Sauce

By AislePrompt Editorial · ·

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.

Juicy pan-seared chicken breasts finished with a vibrant Old Bay spiced butter sauce, a nod to classic Maryland flavors. This American-inspired Easter 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 350 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: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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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, then add the chicken breasts; sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
  3. Step 3: Remove chicken from skillet and set aside on a plate, tented to keep warm.
  4. Step 4: Reduce heat to medium, add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet, stirring for 1 minute until fragrant.
  5. Step 5: Stir in 1 tbsp Old Bay seasoning and 1 tbsp fresh lemon juice, cooking for 30 seconds until the sauce thickens slightly and coats the pan.
  6. Step 6: Return chicken to the pan and spoon the butter sauce over each breast to glaze before serving.

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