Pan-Seared Chicken with Roasted Garlic and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 served with a savory roasted garlic and fresh herb pan sauce, perfect for a comforting dinner. This chicken 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 320 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 International cuisine 320 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
6 whole garlic cloves
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp unsalted butter
1/2 cup chicken broth

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side without moving until golden brown and crisp at the edges.
Step 3: Flip the chicken breasts and add 6 whole garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme around the pan. Cook for another 5 minutes until the chicken reaches an internal temperature of 165°F.
Step 4: Remove chicken to a plate and tent with foil to rest. Lower heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 1/2 cup chicken broth, scraping up browned bits from the pan with a wooden spoon.
Step 5: Simmer the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon. Return the chicken to the skillet for 1 minute to warm through and glaze with sauce before serving.