Sautéed Chicken with Lake County Herb Pan Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Serves 4 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
Step 4: Pour in 1/2 cup chicken broth and scrape the browned bits from the pan with a wooden spoon, simmering for 2 minutes until sauce reduces slightly.
Step 5: Stir in 2 tbsp fresh parsley, 1 tbsp fresh thyme leaves, 2 tbsp fresh lemon juice, and 2 tbsp unsalted butter, whisking until butter melts and sauce thickens to coat the back of a spoon.
Step 6: Return chicken to the pan and spoon sauce over each piece for 1 minute to warm through and absorb flavors before serving.