Pan-Seared Chicken with Roasted Herb 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.

A tender pan-seared chicken breast served with a vibrant herb sauce. This Mediterranean-inspired chicken recipe (gluten free), ready in about 25 minutes, pairs chicken breast, olive oil, fresh parsley 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 rice, quinoa, or a quick salad. 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate to rest.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves over medium heat for 1 minute until fragrant but not browned.
  4. Step 4: Add 1/4 cup chopped parsley, 1/4 cup chopped basil, 1 tbsp chopped rosemary, and 2 tbsp water to the garlic and cook for 2-3 minutes until the herbs soften and the sauce thickens slightly.
  5. Step 5: Stir in 2 tbsp lemon juice, then spoon the herb sauce over the rested chicken breasts and serve immediately.

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