Pan-Seared Chicken with Wisconsin Cheese and Herb Butter

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 topped with a melting Wisconsin cheddar herb butter, inspired by the regional dairy strengths near Dane County. This American-inspired chicken recipe, ready in about 25 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 420 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 American cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
1/2 cup shredded Wisconsin sharp cheddar cheese
1 tsp lemon zest

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: While chicken cooks, in a small bowl mix 4 tbsp unsalted butter, 1 tsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and 1 tsp lemon zest until combined.
Step 4: In the last 2 minutes of cooking, reduce heat to medium-low. Top each chicken breast with 1/4 cup shredded Wisconsin sharp cheddar cheese and 2 tbsp of the herb butter mixture. Cover the skillet loosely with a lid to allow the cheese and butter to melt and infuse flavor.
Step 5: Remove chicken from heat and let rest for 3 minutes to allow juices to redistribute before serving.