Sautéed Chicken with Garlic and Herb Butter Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 pan-seared to golden perfection and finished with a rich garlic herb butter sauce. This American Mardi Gras recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, and black pepper 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 "Build a week of meals around this recipe" 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: 15 min Serves 2 American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 minced garlic cloves
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (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, then add the chicken breasts and cook for 5-6 minutes per side, turning once, until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from the skillet and set aside; reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet, sauté for 1 minute until fragrant.
Step 4: Stir in 1 tsp fresh thyme leaves and 1 tbsp chopped fresh parsley, then add 1 tbsp lemon juice, scraping up any browned bits to create a buttery sauce.
Step 5: Return chicken to the skillet and spoon the herb butter sauce over top for 1-2 minutes to coat and warm through before serving.