Poached Lemon-Herb Chicken with Garlic Pan Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Tender chicken breasts gently poached in a fragrant lemon and herb broth, served with a savory garlic pan sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, chicken broth, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 French cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 cups chicken broth
1 whole, sliced lemon
3 fresh thyme sprigs
2 fresh rosemary sprigs
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp unsalted butter

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Instructions

Step 1: In a large skillet, combine 2 cups chicken broth, 1 sliced lemon, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary. Heat over medium heat until simmering gently.
Step 2: Add 2 boneless skinless chicken breasts seasoned with 1 tsp salt and 1/2 tsp black pepper to the broth. Cover and poach for 12-15 minutes until the internal temperature reaches 165°F and the chicken is tender.
Step 3: Remove chicken to a plate and tent with foil to rest. Discard herbs and lemon from the broth and reduce the liquid over medium-high heat until it thickens slightly, about 3 minutes.
Step 4: Meanwhile, heat 2 tbsp olive oil in a separate small pan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 5: Stir in the reduced broth and 1 tbsp unsalted butter into the garlic pan, stirring until the butter melts and the sauce coats the back of a spoon.
Step 6: Slice the poached chicken breasts and drizzle with the garlic pan sauce before serving.