Pan-Seared Chicken with Rosemary and Garlic

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.

Pan-seared with fresh rosemary and garlic, finished with a light pan sauce to amplify the herbal aroma. This Italian-inspired chicken recipe, ready in about 22 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 350 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: 12 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving, until golden brown and edges are crispy.
  4. Step 4: Flip the chicken and add 2 tbsp unsalted butter, 3 smashed garlic cloves, and 3 fresh rosemary sprigs to the pan.
  5. Step 5: Tilt the pan slightly and use a spoon to baste the chicken repeatedly with the melted butter and herbs for 5 more minutes, until the chicken reaches an internal temperature of 165°F.
  6. Step 6: Remove the chicken from the pan, discard garlic and rosemary, and stir 1 tbsp fresh lemon juice into the pan sauce. Pour the sauce over the chicken before serving.

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