Pan-Seared Lemon Garlic Chicken with High-Herb Chimichurri

By AislePrompt Editorial · ·

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 vibrant chimichurri sauce bursting with fresh herbs and tangy lemon. This Mediterranean-inspired high-protein recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts dry, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 1/4 cup olive oil, and 1/4 tsp red pepper flakes in a bowl. Stir until well combined to make chimichurri.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Spoon the chimichurri generously over the chicken before serving.

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