Sautéed Chicken Breast with Rosemary and Garlic Butter

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 with garlic and rosemary, finished with a rich butter sauce that enhances every bite. This American-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, unsalted butter, fresh rosemary sprigs 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: 12 min Serves 2 American cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side without moving, until golden brown.
Step 3: Flip the chicken and add 3 tbsp unsalted butter, 3 minced garlic cloves, and 2 fresh rosemary sprigs to the skillet. Spoon the melted butter over the chicken continuously while cooking for another 5-6 minutes, until the internal temperature reaches 165°F and the butter is fragrant.
Step 4: Remove chicken from the pan and rest for 5 minutes before serving with the garlic rosemary butter spooned on top.