Pan-Seared Chicken with Rosemary and Lemon Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 drafted and published.

Pan-seared to golden perfection and finished with a bright, fragrant rosemary and lemon sauce. This Italian recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary 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 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: 20 min Serves 2 Italian cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
2 sprigs fresh rosemary
3 cloves, minced garlic cloves
3 tbsp fresh lemon juice
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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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 the exterior is golden brown and an internal temperature of 165°F is reached. Remove chicken and set aside.
Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 sprigs fresh rosemary to the skillet, sauté for 30 seconds until fragrant.
Step 4: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up any browned bits from the pan. Let the sauce simmer and reduce for 3-4 minutes until slightly thickened.
Step 5: Stir in 1 tbsp unsalted butter until melted, then return the chicken to the skillet. Spoon the sauce over the chicken and cook for 1 more minute to blend flavors. Serve hot.