Lemon and Dill Pan-Seared Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts with bright lemon-dill seasoning served alongside caramelized seasonal vegetables. This american-inspired one pot ready in about 40 minutes pairs chicken breasts, lemon juice, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless chicken breasts (about 6 oz each) with 2 tbsp lemon juice, 1 tbsp fresh dill (chopped), 1/2 tsp salt, and 1/4 tsp black pepper. Let rest for 10 minutes.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken and set aside. Add 1 cup broccoli florets, 1 cup zucchini (sliced into 1/2-inch rounds), 1 cup cherry tomatoes, and 1/2 cup red onion (sliced) to the skillet. Toss to coat in oil and cook for 5 minutes.
  4. Step 4: Return chicken to skillet, nestling into vegetables. Cover and bake at 400°F for 10 minutes until vegetables are tender and chicken is fully cooked.

Frequently asked questions

How long does Lemon and Dill Pan-Seared Chicken with Roasted Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 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 Lemon and Dill Pan-Seared Chicken with Roasted Vegetables?

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 chicken breasts from drying out.

Can I substitute ingredients in Lemon and Dill Pan-Seared Chicken with Roasted Vegetables?

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 Lemon and Dill Pan-Seared Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Lemon and Dill Pan-Seared Chicken with Roasted Vegetables?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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