Baked Lemon-Dill Chicken Breasts
Juicy chicken breasts baked with fresh lemon and dill, finished with a golden herb crust. This american-inspired chicken (low-carb) ready in about 40 minutes pairs (6 oz each) chicken breasts, lemon, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (6 oz each) chicken breasts
- 1 lemon
- 2 tbsp dill
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
- Step 2: Zest 1 lemon, then thinly slice the lemon into 1/4-inch rounds. Finely chop 1 tbsp dill, reserving 1 tsp for garnish.
- Step 3: Whisk together 2 tbsp olive oil, lemon zest, 1 tbsp chopped dill, and remaining 1/4 tsp salt in a shallow dish.
- Step 4: Dredge each chicken breast in flour, then dip into lemon-dill mixture, coating evenly. Place in a greased baking dish, top with lemon slices, and sprinkle with reserved 1 tsp dill.
- Step 5: Bake for 25-28 minutes until chicken reaches 165°F internally and edges are golden. Let rest 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Dill Chicken Breasts take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Dill Chicken Breasts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Baked Lemon-Dill Chicken Breasts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Dill Chicken Breasts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Lemon-Dill Chicken Breasts low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
