Pan-Seared Chicken with Lemon, Rosemary & Thyme (Ready in 30 Mins)

Tender chicken breasts infused with bright lemon and fresh herbs—a simple, aromatic dish with timeless appeal. All made in one skillet, in under half an hour.

We all need that one meal in our back pocket—fast, fuss-free, and satisfying. Something you can whip up after work or a long day without turning your kitchen into a disaster zone. This one-pan lemon herb chicken is exactly that kind of dish.

Golden pan-seared chicken breasts get a quick bath in a bright, buttery sauce made with fresh rosemary, thyme, and lemon. It’s a meal that feels light but flavorful, classic but not boring. Think: simple French countryside meets weeknight speed cooking.

And did I mention it all comes together in one pan and under 30 minutes?

Yep. No oven, no second skillet, no special equipment. Just a few ingredients, one pan, and one happy cook.

Helpful Cooking Tips

1. Don’t Skip the Rest Time

Let your chicken rest for 3–5 minutes after cooking before slicing—this lets the juices redistribute and keeps it moist.

2. Use a Thermometer

Cook the chicken just until it hits 165°F (74°C) at the thickest part. Overcooking = dry. If you don’t have a thermometer, press the thickest part: it should feel firm but still slightly springy.

3. Deglaze Well

Scraping up the brown bits (a.k.a. fond) in the pan after searing adds tons of flavor to the sauce. A splash of broth, water, or wine loosens them beautifully.

4. Use a Lid or Foil to Finish

Covering the pan while the chicken finishes cooking helps trap moisture and keeps the sauce from evaporating too fast.

5. Double the Sauce (if you love sauce)

Want extra to drizzle over sides like rice or veggies? Just double the lemon juice, broth, and butter. It'll coat everything in flavor.

What to Serve With (Still One Pan-Friendly!)

If you want to keep it low-effort, toss in:

• A handful of spinach or baby kale into the sauce at the end

• Thinly sliced zucchini or asparagus to sauté alongside the chicken

• Precooked rice, farro, or couscous stirred in right before serving

Leftovers & Meal Prep

• Fridge: Keeps up to 4 days.

• Reheat: Gently in a skillet with a splash of broth or water.

• Slice it up for sandwiches, salads, or grain bowls.

Optional Add-Ons (for extra flavor):

• A spoonful of capers or olives for briny bite

• A dusting of parmesan or feta over the finished dish

• Toasted pine nuts or almonds for texture

• A sprinkle of chili flakes if you like a little heat

This One-Pan Lemon Herb Chicken is the ultimate weeknight win: one pan, under 30 minutes, zero stress. The chicken stays juicy, the lemon-herb sauce is light and fragrant, and you’re not left with a pile of dishes to clean up.

It’s proof that simple really is best.

Yield: 2-4 Servings

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One-Pan Lemon Herb Chicken Breasts (Whole & Juicy – Ready in 30!)

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

A quick, elegant dish with golden-seared chicken breasts, fresh rosemary and thyme, and a zesty lemon pan sauce—all in one skillet

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Ingredients

• 2 boneless, skinless chicken breasts
• Salt & freshly ground black pepper
• ½ tsp garlic powder (optional)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme
• 1–2 sprigs fresh rosemary
• Juice of 1 lemon
• Zest of ½ lemon
• ¼ cup chicken broth or water
• Lemon wedges, for serving

Instructions

1. Season both sides of the chicken breasts generously with salt, pepper, and garlic powder (if using).
2. Heat olive oil in a large skillet over medium-high heat until hot and shimmering.
3. Add chicken breasts and sear undisturbed for 3–4 minutes per side, until golden brown.
4. Lower heat to medium-low, add butter, garlic cloves, thyme, and rosemary.
5. Spoon the melted butter and herbs over the chicken occasionally as it cooks.
6. Add lemon zest, juice, and chicken broth. Cover partially with a lid or foil and cook for another 8–10 minutes, flipping once, until chicken is cooked through (165°F internal temp).
7. Remove from heat and let chicken rest for 3 minutes.
8. Spoon pan sauce over top and serve with lemon wedges and a sprinkle of fresh herbs if desired.

Notes

Why This Works Without Slicing:

• Whole chicken breasts retain more juiciness when cooked gently after searing.
• Cooking at a lower temperature after searing helps the inside cook without drying out.
• The pan sauce adds moisture, flavor, and a beautiful finish—all in one step

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Don’t Skip the Rest Time

• Let your chicken rest for 3–5 minutes after cooking before slicing—this lets the juices redistribute and keeps it moist.

Nutrition Facts

Calories

318

Carbs

3 g

Cholesterol

88 mg

Fat

23 g

Fiber

1 g

Net carbs

3 g

Protein

25 g

Sat. Fat

6 g

Sodium

287 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.