Lemon-Dill Chicken with Crispy Potatoes

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

Juicy herb-roasted chicken breasts with golden, crispy potatoes and a bright lemon-dill pan sauce for a perfect Sunday dinner. This american-inspired chicken ready in about 55 minutes pairs (6 oz each) chicken breasts, peeled and cubed russet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 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: 20 min Cook: 35 min Serves 4 American cuisine 590 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and cubed russet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crisp.
  2. Step 2: Season 4 (6 oz) chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side until golden brown, then transfer skillet to oven and bake for 12-15 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken bakes, whisk together 2 tbsp chopped fresh dill, 1 minced garlic clove, 1 tbsp all-purpose flour, 1/2 cup chicken broth, and 1 juiced lemon in a small bowl. Pour into skillet after removing chicken, scraping up browned bits.
  4. Step 4: Simmer sauce for 3 minutes until thickened, then stir in 2 tbsp unsalted butter until melted. Slice chicken, arrange with potatoes on plates, and drizzle generously with lemon-dill sauce. Garnish with extra dill.

Frequently asked questions

How long does Lemon-Dill Chicken with Crispy Potatoes take to make?

Total time is about 55 minutes (20 min prep + 35 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-Dill Chicken with Crispy Potatoes?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Lemon-Dill Chicken with Crispy Potatoes?

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-Dill Chicken with Crispy Potatoes 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-Dill Chicken with Crispy Potatoes?

American chicken 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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