Sautéed Chicken with Pan-Roasted Garlic and Thyme

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 developed and reviewed.

Pan-seared and finished with a fragrant garlic and thyme pan sauce for a simple yet flavorful main dish. This Mediterranean-inspired chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves 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: 12 min Serves 2 Mediterranean cuisine 350 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 frying pan over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes without moving until golden brown on the bottom.
  3. Step 3: Flip the chicken breasts and add 4 thinly sliced garlic cloves and 3 fresh thyme sprigs around the chicken in the pan. Continue cooking for another 5 minutes until the chicken reaches an internal temperature of 165°F and garlic is fragrant but not burnt.
  4. Step 4: Reduce heat to medium-low, add 2 tbsp unsalted butter and spoon the melted butter over the chicken and garlic for 1 minute to baste and develop a rich pan sauce.
  5. Step 5: Remove chicken and thyme from pan and rest for 5 minutes before slicing and serving drizzled with the garlic-thyme butter sauce.

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