Sautéed Chicken Breast with Herb Butter

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Pan-seared and finished with a fragrant herb butter for a comforting main dish. This American-inspired chicken recipe (gluten free), ready in about 22 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken breasts and cook for 5-6 minutes on the first side without moving until golden brown and edges crisp.
3. Step 3: Flip chicken and add 3 tbsp unsalted butter, 2 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tbsp chopped fresh parsley to the pan. Spoon the melted herb butter over the chicken continuously while cooking for 5 more minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken from pan, drizzle with 1 tbsp fresh lemon juice, and let rest for 3 minutes before slicing to retain juices.