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 developed and reviewed.

Tender chicken breasts pan-seared and finished with a bright garlic lemon butter sauce, perfect for a quick weeknight dinner. This American-inspired Super Bowl recipe, ready in about 25 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 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 "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: 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 cloves, minced garlic cloves
2 tbsp fresh lemon juice
2 tbsp, finely chopped fresh parsley

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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.