Lemon-Dill Chicken with Dilled Potato Salad
Juicy pan-seared chicken with a bright lemon-dill sauce over a cool potato salad. This american-inspired chicken ready in about 40 minutes pairs chicken breasts, lemon, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 4 (6 oz each), pounded to 1/2-inch thickness chicken breasts
- 1, zested and juiced lemon
- 2 tbsp fresh, chopped dill
- 2 tbsp olive oil
- 1 lb red potatoes, diced into 1/2-inch cubes potatoes
- 1/4 cup, finely diced red onion
- 1/4 cup mayonnaise
- 1 tbsp fresh, chopped dill
- 1/2 tsp salt
- pinch black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season chicken breasts with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and let rest.
- Step 2: While chicken cooks, place potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook for 12 minutes until tender. Drain and cool completely.
- Step 3: Whisk together lemon zest, lemon juice, remaining 1 tbsp olive oil, 2 tbsp dill, mayonnaise, salt, and pepper to make sauce. Toss cooled potatoes, red onion, and 1 tbsp dill into sauce until combined.
- Step 4: Slice rested chicken and serve with potato salad, drizzling with extra sauce from the bowl.
Frequently asked questions
How long does Lemon-Dill Chicken with Dilled Potato Salad take to make?
Total time is about 40 minutes (20 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 Lemon-Dill Chicken with Dilled Potato Salad?
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-Dill Chicken with Dilled Potato Salad?
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 Dilled Potato Salad 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 Dilled Potato Salad?
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.
What others are saying
- ★★★★★
Loved the bright lemon flavor in the chicken, and the potato salad was creamy without being heavy. Made it for a dinner party and everyone raved.
- ★★★★★
This lemon-dill chicken was perfectly moist and the dill potato salad was a fantastic complement. My family loved it!
- ★★★★☆
The chicken was delicious, but the potato salad was a bit too dill-heavy for my taste. Still, 4 stars for the chicken.
