Lemon-Dill Baked Chicken Breasts

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

With bright lemon and dill flavor, finished with a golden crust and herb butter sauce. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 large chicken breasts
2 lemon
3 tbsp fresh dill
2 tbsp olive oil
1 tsp garlic powder
3 tbsp all-purpose flour
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels and season with 1 tsp garlic powder and 1/2 tsp salt.
Step 2: Zest 1 lemon and thinly slice the other into rounds. Mince 2 tbsp fresh dill.
Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook for 3 minutes per side until golden brown.
Step 4: Remove chicken from skillet, leaving oil behind. Sprinkle 3 tbsp all-purpose flour over the pan drippings and cook for 1 minute, stirring constantly.
Step 5: Add 1/2 cup chicken broth, lemon zest, lemon slices, and remaining dill to the pan, scraping up browned bits. Simmer for 2 minutes until slightly thickened.
Step 6: Return chicken to skillet, spooning sauce over the top. Bake for 15-18 minutes until chicken reaches 165°F (74°C) internally.
Step 7: Remove chicken, tent with foil, and let rest for 5 minutes. Whisk 2 tbsp unsalted butter into the pan sauce until melted and glossy, then pour over chicken.