Pan-seared chicken with garlic sauce

Total Time
24 min
7 min
17 min
Baking the garlic cloves brings out their sweet, buttery flavor and provides a rich, flavorful sauce for the chicken. You'll get lots of earthy notes from the paprika, thyme, and rosemary spice mixture that you rub onto the chicken before giving it a quick pan-fry. Letting it roast in the oven in chicken broth infuses the chicken with moisture and also helps soften the garlic so you can mash it more easily. Use the same pan you cooked the chicken in to make the garlic sauce for a simple one-pan meal with minimal cleanup. It really doesn't get more convenient or more delicious for all you garlic lovers out there.



1 tsp

Dried thyme

1 tsp

Dried rosemary

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Olive oil

1 tsp


12 medium clove(s), halved

Fat free chicken broth

1 cup(s), reduced-sodium, divided


  1. Preheat oven to 450°.
  2. Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
  3. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
  4. Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce).