Sautéed Chicken Breast with Garlic Lemon Pan Sauce
Tender chicken breasts pan-seared to a golden brown and finished with a bright, garlicky lemon sauce that elevates the simple protein. This mediterranean-inspired chicken ready in about 25 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) 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 cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and cover loosely with foil.
- Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet, then add 3 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
- Step 4: Stir in 3 tbsp fresh lemon juice and 1/4 cup chicken broth, scraping the pan to loosen browned bits. Cook for 2-3 minutes until sauce reduces slightly and thickens enough to coat the back of a spoon.
- Step 5: Return chicken to the pan and spoon sauce over it. Sprinkle with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken Breast with Garlic Lemon Pan Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chicken Breast with Garlic Lemon Pan Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Chicken Breast with Garlic 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 Breast with Garlic 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.
What goes well with Sautéed Chicken Breast with Garlic Lemon Pan Sauce?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
