Half-Cut Herb Chicken with Lemon-Dill Sauce
A perfectly balanced dish where chicken breasts are halved for even cooking, served with a vibrant sauce made from half the usual amount of cream for lighter richness. This mediterranean-inspired chicken (gluten-free) ready in about 27 minutes blends (6 oz each) boneless chicken breasts, finely chopped fresh dill, (zested and juiced, 2 tbsp juice) lemon 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 380 calories and feeds 2, 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
- 2 (6 oz each) boneless chicken breasts
- 3 tbsp finely chopped fresh dill
- 1 (zested and juiced, 2 tbsp juice) lemon
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice each chicken breast horizontally into two equal 1/2-inch thick pieces, patting them dry with paper towels and seasoning evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, then add chicken and sear for 3 minutes per side until golden brown, transferring to a plate.
- Step 3: Add remaining 1 tbsp olive oil to the skillet, sauté 2 minced garlic cloves for 30 seconds until fragrant, then pour in 1/2 cup heavy cream and 2 tbsp lemon juice, simmering gently for 2 minutes until slightly thickened.
- Step 4: Stir in 3 tbsp chopped dill, return chicken to the skillet, and cook uncovered for 4 minutes until internal temperature reaches 165°F, spooning sauce over top.
- Step 5: Rest for 5 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Half-Cut Herb Chicken with Lemon-Dill Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half-Cut Herb Chicken with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Half-Cut Herb Chicken with Lemon-Dill Sauce?
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 Half-Cut Herb Chicken with Lemon-Dill Sauce 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 Half-Cut Herb Chicken with Lemon-Dill Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
