Pan-Seared Lemon-Garlic Chicken with Sun-Dried Tomato and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts coated in a zesty lemon-garlic sauce with sun-dried tomatoes and fresh basil, offering bright, balanced flavors. This american-inspired chicken ready in about 25 minutes pairs boneless, skinless chicken breasts, lemon juice, olive oil 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, transferring to a plate.
  3. Step 3: In the same skillet, add 2 tbsp lemon juice and 3 minced garlic cloves, cooking for 1 minute until fragrant and the garlic is golden.
  4. Step 4: Stir in 2 tbsp chopped sun-dried tomatoes and 2 tbsp chopped basil, then return the chicken to the skillet, coating it evenly with the sauce.
  5. Step 5: Cook for 1 more minute until the sauce thickens slightly and the chicken is fully coated, ensuring the flavors meld.

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Frequently asked questions

How long does Pan-Seared Lemon-Garlic Chicken with Sun-Dried Tomato and Basil take to make?

Total time is about 25 minutes (10 min prep + 15 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 Lemon-Garlic Chicken with Sun-Dried Tomato and Basil?

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 lemon juice from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Garlic Chicken with Sun-Dried Tomato and Basil?

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 Lemon-Garlic Chicken with Sun-Dried Tomato and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Garlic Chicken with Sun-Dried Tomato and Basil?

American chicken 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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