Pan-Seared Chicken with Mountain Herb Pan 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.

Tender chicken breasts pan-seared and finished with a fragrant herb sauce inspired by the mountainous Arcadian region where Pan was worshiped. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless 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 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: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy-bottomed pan over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side without moving, until a deep golden crust forms.
  3. Step 3: Flip the chicken breasts and add 3 minced garlic cloves, 1 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme around them. Cook for another 4-5 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
  4. Step 4: Remove the chicken to a plate and tent with foil. Pour 1/4 cup dry white wine into the pan and scrape the browned bits with a wooden spoon, simmering for 2 minutes until the wine reduces by half.
  5. Step 5: Add 1/2 cup chicken broth and continue simmering for 3-4 minutes until the sauce thickens slightly.
  6. Step 6: Stir in 2 tbsp unsalted butter one tablespoon at a time, swirling the pan until the sauce is glossy and coats the back of a spoon.
  7. Step 7: Return the chicken breasts to the pan, spoon the herb pan sauce over them, and serve immediately.

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