Sautéed Chicken with Garlic and Lemon Pan Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a bright, garlicky lemon sauce that enhances every bite. This french-inspired chicken (low carb) ready in about 25 minutes pairs salt, black pepper, all-purpose flour 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 15 min Serves 2 French cuisine 350 cal/serving
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Ingredients

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. Lightly dredge each breast in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove from skillet and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. When melted, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 3 tbsp fresh lemon juice and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan. Simmer the sauce for 3-4 minutes until it slightly thickens.
  5. Step 5: Return the chicken breasts to the skillet and spoon the sauce over the top. Sprinkle 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Chicken with Garlic and Lemon Pan Sauce 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 Sautéed Chicken with Garlic and Lemon Pan Sauce?

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 salt from drying out.

Can I substitute ingredients in Sautéed Chicken with Garlic and Lemon Pan Sauce?

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 Sautéed Chicken with Garlic and Lemon Pan Sauce 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.

Is Sautéed Chicken with Garlic and Lemon Pan Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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