The Best Pan-Seared Chicken Breasts with Lemon Herb Butter

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

Seared to golden perfection, finished with a zesty lemon-herb butter sauce that elevates this simple weeknight meal. This American-inspired chicken recipe, ready in about 35 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 380 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.

Ingredients

• 4 (about 6 oz each) chicken breasts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, zested and juiced (2 tbsp juice) lemon
• 1 tbsp, finely chopped fresh thyme
• 3 tbsp unsalted butter
• 2 cloves, minced garlic

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Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
3. Step 3: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, then stir in 1 tbsp fresh thyme and 2 tbsp lemon juice, scraping up browned bits.
4. Step 4: Reduce heat to medium, add 3 tbsp unsalted butter and 1 tsp lemon zest, stirring until melted and smooth.
5. Step 5: Return chicken to skillet, turning to coat, and cook for 1 minute to heat through. Serve immediately.