Pan-Seared Lemon-Thyme Chicken with Roasted Garlic Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared with fresh lemon and thyme, finished with a rich roasted garlic butter sauce. This american-inspired chicken ready in about 25 minutes pairs kosher salt, freshly ground black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and cook for 5-6 minutes on the first side without moving, until edges are golden and crisp.
  3. Step 3: Flip the chicken and add 3 tbsp unsalted butter, 4 whole garlic cloves, and 3 sprigs fresh thyme to the skillet. Tilt the pan and spoon the melted butter continuously over the chicken for 4-5 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
  4. Step 4: Remove chicken to a plate and set aside. Discard garlic cloves or mash the softened garlic into the butter sauce if desired.
  5. Step 5: Off heat, stir 2 tbsp fresh lemon juice and 1 tsp lemon zest into the thyme butter sauce in the skillet, scraping up any browned bits. Pour the sauce over the chicken before serving.

Frequently asked questions

How long does Pan-Seared Lemon-Thyme Chicken with Roasted Garlic Butter 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-Thyme Chicken with Roasted Garlic Butter?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Lemon-Thyme Chicken with Roasted Garlic Butter?

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-Thyme Chicken with Roasted Garlic Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Thyme Chicken with Roasted Garlic Butter?

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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