Best Ever Herb-Crusted Chicken with Lemon-Dill Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Juicy, golden-brown chicken breasts coated in a crunchy herb crust, served with a bright lemon-dill sauce that cuts through the richness. This is the best chicken you'll ever make for weeknight dinners. This american-inspired chicken ready in about 45 minutes blends large (about 1.5 lbs) chicken breasts, all-purpose flour, finely chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large (about 1.5 lbs) chicken breasts
• 1/2 cup all-purpose flour
• 1/4 cup, finely chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pound chicken breasts to 1/2-inch thickness between parchment paper using a meat mallet. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a shallow dish, mix 1/2 cup all-purpose flour, 1/4 cup chopped parsley, 2 tbsp chopped dill, 1 tsp garlic powder, and 1 tsp paprika. Dredge each chicken breast in the flour mixture, pressing gently to adhere.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
4. Step 4: Add 1 tbsp butter and lemon zest to the skillet, scraping up browned bits. Stir in 1/4 cup chicken broth and 1/4 cup heavy cream, then simmer for 3 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Stir in 2 tbsp lemon juice and remaining 1 tbsp butter until melted and glossy. Return chicken to skillet, spooning sauce over top. Cook for 2 minutes more until heated through and sauce is glossy.