Pan-Seared Chicken with Western Herb Sauce

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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.

Juicy pan-seared chicken breasts paired with a bright herb sauce inspired by Western regional flavors. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup, finely chopped fresh parsley
1 tbsp fresh thyme leaves
2 tbsp lemon juice
2 cloves minced garlic
1/4 cup chicken broth

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Instructions

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.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Remove chicken and set aside on a plate. Lower heat to medium and add 2 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
Step 4: Pour in 1/4 cup chicken broth, scraping the pan to loosen browned bits; cook for 2 minutes until slightly reduced.
Step 5: Stir in 1/4 cup finely chopped fresh parsley, 1 tbsp fresh thyme leaves, and 2 tbsp lemon juice, cooking for 1 more minute until sauce thickens and coats the back of a spoon.
Step 6: Return chicken to the pan and spoon sauce over each piece. Cook for 1-2 minutes more to warm through before serving.