Mass General Herb-Infused Chicken with Lemon-Dill Sauce

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

Tender chicken breasts baked with rosemary and thyme, topped with a bright lemon-dill sauce that complements the herbaceous crust. This Latin American recipe, ready in about 35 minutes, pairs chicken breasts, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large chicken breasts
• 2 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1 tsp lemon zest
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup chopped dill
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Pat chicken breasts dry, then rub with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Mix rosemary, thyme, and lemon zest into remaining 2 tbsp olive oil; brush over chicken breasts and place on a parchment-lined baking sheet.
3. Step 3: Bake for 20-22 minutes until internal temperature reaches 165°F (74°C), then let rest for 5 minutes.
4. Step 4: While chicken bakes, combine lemon juice, dill, and heavy cream in a small saucepan over medium heat; simmer for 3 minutes until slightly thickened.
5. Step 5: Slice rested chicken and drizzle with warm lemon-dill sauce before serving.