Pan-Seared Chicken with Sustainable Herb Butter Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Juicy pan-seared chicken breasts served with a fragrant herb butter sauce inspired by sustainable living principles. This chicken recipe, ready in about 25 minutes, pairs chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 2 International cuisine 320 cal/serving

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Ingredients

2 pieces, about 6 oz each chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
1 tbsp, chopped fresh thyme
1 tbsp, chopped fresh rosemary
2 cloves, minced garlic cloves
1 tbsp lemon juice
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes on the first side without moving, until golden brown and crispy at the edges.
Step 3: Flip the chicken and cook for another 4 minutes, then reduce heat to medium-low and add 3 tbsp unsalted butter, 2 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary to the pan.
Step 4: Spoon the melting herb butter over the chicken continuously for 2 minutes until the internal temperature reaches 165°F and the sauce is fragrant and slightly thickened.
Step 5: Remove chicken to a plate and deglaze the pan with 1/4 cup chicken broth and 1 tbsp lemon juice, scraping the browned bits. Pour this herb butter sauce over the chicken before serving.