Pan-Seared Chicken with Northern Italian Herb Sauce
Pan-seared to golden perfection and served with a fresh herb sauce inspired by the Northern Italian region's love of simple, bright flavors. This italian-inspired chicken (low-carb) ready in about 30 minutes pairs boneless skinless 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 350 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1 tbsp, finely chopped fresh rosemary
- 1 tbsp, finely chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup white wine
- 2 tbsp unsalted butter
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and tent with foil.
- Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
- Step 4: Pour in 1/4 cup white wine to deglaze the pan, scraping any brown bits off the bottom, and cook for 2-3 minutes until the wine reduces by half.
- Step 5: Stir in 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, and 2 tbsp lemon juice. Cook for 1 minute to let flavors meld.
- Step 6: Remove skillet from heat and whisk in 2 tbsp unsalted butter until the sauce is smooth and slightly thickened.
- Step 7: Return chicken to the pan briefly to coat with sauce and serve immediately with herb sauce spooned over the top.
Frequently asked questions
How long does Pan-Seared Chicken with Northern Italian Herb Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Northern Italian Herb Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Northern Italian Herb Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Northern Italian Herb Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken with Northern Italian Herb Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
