Lemon-Herb Pan-Seared Chicken Breast with Creamy Dill Sauce
A protein-packed keto dinner featuring juicy chicken breasts coated in fresh herbs and served with a velvety dill-infused cream sauce. This American-inspired chicken recipe (high protein, keto), ready in about 22 minutes, pairs chicken breast, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 2 (6 oz) boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 medium, zested and juiced lemon
- 2 tbsp finely chopped fresh dill
- 2 tbsp heavy cream
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp dried thyme
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp dried thyme.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook undisturbed for 5-6 minutes until golden brown on the bottom.
- Step 3: Flip chicken, add 1 minced garlic clove to the skillet, and cook for 3-4 minutes more until internal temperature reaches 165°F and chicken is cooked through.
- Step 4: Remove chicken to a plate, leaving drippings in skillet. Add 2 tbsp heavy cream, 2 tbsp fresh dill, 1 tbsp lemon zest, and 1 tbsp lemon juice to the skillet, stirring constantly until sauce thickens slightly and coats the back of a spoon (about 2 minutes).
- Step 5: Pour sauce over chicken breasts and serve immediately.








