Sautéed Chicken with Garlic and Thyme

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Quick-cooked chicken breasts in a fragrant garlic-thyme pan sauce, finished with fresh herbs for a restaurant-style dinner. This French-American-inspired chicken recipe, ready in about 25 minutes, pairs chicken breasts, boneless skinless, olive oil, garlic cloves 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: 15 min Serves 2 French-American cuisine 320 cal/serving

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Ingredients

1 lb chicken breasts, boneless skinless
2 tbsp olive oil
3 garlic cloves
1 tbsp thyme leaves, fresh
1/2 cup white wine
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
2 tbsp parsley, fresh

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Instructions

Step 1: Pat 1 lb boneless, skinless chicken breasts dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, sautéing for 30 seconds until fragrant.
Step 3: Add chicken breasts to the skillet, cooking for 5-6 minutes per side until golden and reaching 165°F internally. Remove chicken and let rest.
Step 4: Pour 1/2 cup white wine and 1/4 cup chicken broth into the skillet, then add 1 tbsp lemon juice. Simmer for 2 minutes, then return chicken to the skillet. Spoon sauce over chicken and sprinkle with 2 tbsp chopped parsley before serving.