Pan-Seared Lemon Thyme Chicken with White Wine Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 chicken breasts pan-seared with fresh thyme and finished with a bright lemon and white wine pan sauce for a classic French-inspired dish. This French-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 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 French cuisine 350 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp, divided salt
1/2 tsp, divided black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 fresh thyme sprigs
2 cloves, smashed garlic cloves
1/2 cup dry white wine
2 tbsp fresh lemon juice

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on the first side until golden brown and edges are crispy.
Step 3: Flip chicken and add 2 tbsp unsalted butter, 3 sprigs fresh thyme, and 2 smashed garlic cloves to the pan. Spoon melted butter over chicken continuously for 4-5 minutes until cooked through and internal temperature reaches 165°F.
Step 4: Remove chicken to a plate and tent loosely with foil. Pour 1/2 cup dry white wine and 2 tbsp fresh lemon juice into the skillet, scraping up browned bits with a wooden spoon. Simmer the sauce for 3-4 minutes until reduced by half and slightly thickened.
Step 5: Return chicken to the pan, spoon sauce over, and heat for 1 minute before serving.