Sautéed Garlic Rosemary Chicken Breast with 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 developed and reviewed.

Quickly sautéed with garlic and rosemary, finished with a savory pan sauce to enhance every bite. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, sea salt, freshly ground black pepper 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: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 tsp sea salt and 1/2 tsp freshly ground black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
  3. Step 3: Add the chicken breasts and cook for 5 minutes on one side without moving until golden brown; flip and add 3 thinly sliced garlic cloves and 2 fresh rosemary sprigs around the chicken.
  4. Step 4: Continue cooking for another 4 minutes until the chicken reaches an internal temperature of 165°F and the garlic is fragrant and lightly browned.
  5. Step 5: Remove the chicken to a plate and cover loosely with foil; reduce heat to medium-low.
  6. Step 6: Add 1 tbsp unsalted butter to the skillet and stir to melt, scraping up any browned bits, then pour in 1/4 cup low sodium chicken broth and 2 tsp fresh lemon juice.
  7. Step 7: Simmer the sauce for 2 minutes until it thickens slightly and coats the back of a spoon.
  8. Step 8: Return chicken to the pan briefly to glaze with the sauce, then serve immediately with pan sauce spooned over.

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