Sautéed Chicken with Garlic and Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 and finished with a bright garlic lemon butter sauce, perfect for a quick weeknight dinner. This American Super Bowl 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 (about 6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
2 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry 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. Sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and tent with foil.
Step 3: Reduce heat to medium, add 3 tbsp unsalted butter to the same skillet. Once melted, stir in 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 4: Add 2 tbsp fresh lemon juice and scrape the browned bits from the pan, cooking for 1 more minute until the sauce thickens slightly.
Step 5: Return the chicken to the skillet and spoon the lemon butter sauce over it. Sprinkle 2 tbsp chopped fresh parsley on top before serving.