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 developed and reviewed.

Pan-seared to golden perfection, served with a tangy lemon-caper sauce that brightens the dish. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, 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 "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: 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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