Lemon-Herb Crispy Chicken with Creamy 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 drafted and published.

Pan-seared to golden perfection and served with a rich, tangy dill sauce made without dairy or added carbs. This American-inspired keto recipe (low-carb, high-protein), ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels, then season evenly with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 1 minute), then add chicken breasts. Sear undisturbed for 5 minutes until golden brown and crisp edges form.
  3. Step 3: Flip chicken, reduce heat to medium, and cook for 7-8 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Remove chicken to a plate, leaving drippings in skillet. Add 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, and 2 tbsp chopped dill to the skillet. Whisk constantly over medium heat for 2 minutes until slightly thickened.
  5. Step 5: Stir in 1/4 cup heavy cream and simmer gently for 3 minutes until sauce coats the back of a spoon and reduces by 1/3.
  6. Step 6: Return chicken to skillet, spooning sauce over top, and cook for 1 minute to reheat and absorb flavors.

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