Herb-Crusted Chicken with Lemon-Dill Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Coated in a golden herb crust, served with a bright lemon-dill sauce that makes this dish the best choice for weeknight dinners. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, all-purpose flour, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 calories and feeds 4, 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 425 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a shallow dish, combine 1/2 cup all-purpose flour, 1 tbsp dried thyme, 1 tsp dried rosemary, and 1 tsp paprika. Dredge each chicken breast in the flour mixture, pressing gently to adhere.
  3. Step 3: Heat 2 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Transfer chicken to a plate and tent with foil. Add remaining 1 tbsp butter, 2 tbsp lemon juice, and 2 tbsp fresh dill to the skillet. Stir in 1/2 cup chicken stock and simmer for 2 minutes until slightly thickened.
  5. Step 5: Return chicken to the skillet and spoon sauce over top. Simmer for 2 minutes more until sauce coats the back of a spoon.

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