Herb-Crusted Chicken with Lemon-Dill Cream

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Coated in a crisp herb crust, served with a silky lemon-dill sauce that pairs perfectly with roasted asparagus. This Mediterranean-inspired keto recipe (high-protein), ready in about 35 minutes, pairs boneless chicken breasts, avocado oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 20 min Serves 1 Mediterranean cuisine 480 cal/serving

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Ingredients

6 oz (2 pieces) boneless chicken breasts
2 tbsp avocado oil
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried parsley
2 tbsp unsalted butter
1/4 cup heavy cream
1 tbsp lemon juice
1 tbsp chopped fresh dill
8 oz asparagus
1/4 tsp kosher salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken breasts dry with paper towels; season both sides with 1/4 tsp kosher salt and 1/4 tsp black pepper. In a shallow dish, mix 2 tbsp flour, 1 tsp dried thyme, and 1 tsp dried parsley.
Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Dredge each chicken breast in the flour mixture, pressing gently to adhere, then place in skillet. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: Transfer chicken to a plate and tent loosely with foil. Add 2 tbsp unsalted butter to the skillet, swirling to melt. Pour in 1/4 cup heavy cream and 1 tbsp lemon juice, stirring constantly until sauce thickens slightly, about 2 minutes. Stir in 1 tbsp fresh dill and return chicken to skillet, coating evenly.
Step 4: Meanwhile, toss 8 oz asparagus with 1 tsp avocado oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast on a parchment-lined sheet pan at 400°F for 12-15 minutes until tender-crisp. Serve chicken with sauce and asparagus.