Pan-Seared Chicken with Roasted Garlic and Thyme Cream Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

Pan-seared to golden perfection and served with a rich roasted garlic and thyme cream sauce. This French-inspired chicken recipe, ready in about 35 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 420 calories and feeds 4, 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: 25 min Serves 4 French cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
8 roasted garlic cloves
1 tbsp fresh thyme leaves
1 cup heavy cream
1/2 cup chicken broth
2 tbsp unsalted butter

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside on a plate.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter; once melted, add 8 roasted garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1-2 minutes until fragrant.
Step 4: Pour in 1/2 cup chicken broth and simmer for 3 minutes, then stir in 1 cup heavy cream, cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return chicken breasts to the skillet, spoon the sauce over them, and cook for 2 more minutes to meld flavors before serving.