Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a fragrant herb crust, served over zucchini noodles bathed in a tangy lemon-dill sauce for a satisfying keto meal. This american-inspired keto (low carb, high protein) ready in about 35 minutes pairs Boneless chicken breasts, Olive oil, Garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 3.7 (9 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz boneless chicken breasts dry with paper towels, then rub evenly with 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then add the seasoned chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent loosely with foil.
  3. Step 3: While chicken cooks, spiralize 2 medium zucchinis into noodles and set aside. Melt 1 tablespoon butter in the same skillet over medium heat, add zucchini noodles, and cook for 2-3 minutes until just tender but still firm, stirring occasionally.
  4. Step 4: Reduce heat to medium-low, stir in 1/4 cup heavy cream, 1 tablespoon lemon juice, 1 tablespoon fresh dill, and 2 tablespoons grated Parmesan cheese, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Slice rested chicken and serve immediately over zucchini noodles, garnished with extra dill if desired.

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Frequently asked questions

How long does Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles take to make?

Total time is about 35 minutes (15 min prep + 20 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 Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles?

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 Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crispy Herb-Crusted Chicken with Lemon-Dill Zoodles low carb?

Yes — this recipe is tagged low carb, high protein, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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