Pan-Seared Mediterranean Chicken with Lemon-Caper Sauce

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 drafted and published.

Pan-seared to golden perfection, served with a tangy lemon-caper sauce that brightens the dish. This Mediterranean chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, and salt 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 "Build a week of meals around this recipe" 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: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sear for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
  3. Step 3: Lower heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1/4 cup dry white wine and scrape up any browned bits from the pan with a wooden spoon. Let the wine reduce for 2 minutes.
  5. Step 5: Stir in 3 tbsp fresh lemon juice and 2 tbsp drained capers, cooking for another 1 minute until the sauce slightly thickens.
  6. Step 6: Remove the pan from heat and whisk in 1 tbsp unsalted butter until melted and glossy.
  7. Step 7: Spoon the lemon-caper sauce over the chicken breasts and garnish with 2 tbsp chopped fresh parsley before serving.

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