Pan-Seared Chicken with No-Sugar Lemon Herb Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 chicken breasts pan-seared to golden perfection and finished with a bright, no-sugar lemon herb sauce. This Mediterranean-inspired chicken recipe (low carb, gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, fresh lemon juice 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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp fresh lemon juice
2, minced garlic cloves
2 tbsp, finely chopped fresh parsley
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
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 on one side without moving, until golden brown.
Step 3: Flip the chicken breasts and cook for another 5 minutes until cooked through (internal temperature 165°F), then remove from skillet and set aside on a warm plate.
Step 4: Lower heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant.
Step 5: Add 1/4 cup chicken broth, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, and 1 tbsp fresh thyme leaves to the skillet. Stir and cook for 2-3 minutes until the sauce reduces slightly and thickens to coat the back of a spoon.
Step 6: Return the chicken breasts to the skillet, spoon the lemon herb sauce over them and cook for 1 more minute to rewarm. Serve the chicken drizzled with sauce.