Pan-Seared Chicken with Rosemary and Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection and finished with a bright, fragrant rosemary and lemon sauce. This italian-inspired italian ready in about 30 minutes pairs olive oil, fresh rosemary, minced garlic cloves 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.

★ 4.1 (8 ratings) Prep: 10 min Cook: 20 min Serves 2 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Chicken with Rosemary and Lemon Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Rosemary and Lemon Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Rosemary and Lemon Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Rosemary and Lemon Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Rosemary and Lemon Sauce?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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