Sautéed Chicken with Garlic and Lemon-Thyme Pan Sauce

By AislePrompt Editorial · ·

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 seared to golden perfection and finished in a vibrant garlic-lemon-thyme sauce. This Mediterranean-inspired New Year's recipe (low carb), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves, minced 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 1 tbsp fresh thyme leaves and pour in 1/2 cup chicken broth along with 3 tbsp lemon juice. Simmer for 3-4 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the pan and spoon sauce over it for 1 minute to reheat and glaze before serving.

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