Sautéed Chicken with Thyme and Roasted Garlic Pan Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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.

Seared to golden perfection and served with a fragrant thyme and roasted garlic pan sauce. This French chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, and 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 "Build a week of meals around this recipe" 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 cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
6 garlic cloves, whole
3 fresh thyme sprigs
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) 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 minutes without moving until golden brown on the bottom.
Step 3: Flip the chicken breasts and add 6 whole garlic cloves and 3 sprigs of fresh thyme to the skillet. Continue cooking for another 5 minutes until chicken reaches 165°F internal temperature.
Step 4: Remove the chicken to a plate and tent with foil. Reduce heat to medium and add 1/2 cup chicken broth to the skillet, scraping up browned bits with a wooden spoon.
Step 5: Stir in 2 tbsp unsalted butter to the broth and garlic mixture, cooking for 2 minutes until the sauce thickens slightly and garlic softens.
Step 6: Return chicken to the pan briefly to coat in sauce, then serve immediately with the garlic-thyme pan sauce spooned over.