Herb-Crusted Chicken with Lemon-Dill Cream
Juicy chicken breasts coated in a crisp herb crust, served with a silky lemon-dill sauce that pairs perfectly with roasted asparagus. This mediterranean-inspired keto (high-protein, keto) ready in about 35 minutes pairs (2 pieces) 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 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Chicken with Lemon-Dill Cream 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 Herb-Crusted Chicken with Lemon-Dill Cream?
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 avocado oil from drying out.
Can I substitute ingredients in Herb-Crusted Chicken with Lemon-Dill Cream?
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 Herb-Crusted Chicken with Lemon-Dill Cream for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Herb-Crusted Chicken with Lemon-Dill Cream high-protein?
Yes — this recipe is tagged high-protein, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
