Oven-Baked Chicken with Dill and Carrots

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

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 developed and reviewed.

A comforting one-dish meal featuring tender chicken breasts baked with fresh dill and sweet carrots, perfect for weeknight dinners. This American-inspired one-pot recipe, ready in about 50 minutes, pairs chicken breasts, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 boneless, skinless (about 6 oz each) chicken breasts
1 cup diced carrots
2 tbsp olive oil
1 tbsp finely chopped fresh dill
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth

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Instructions

Step 1: Preheat oven to 400°F. Place chicken breasts in a baking dish and season with 1/2 tsp salt and 1/4 tsp black pepper. Drizzle with 1 tbsp olive oil and top with 1 cup diced carrots.
Step 2: Bake for 20 minutes, then remove the dish and sprinkle with 1 tbsp fresh dill and 1/4 cup chicken broth. Return to oven and bake for 10-15 minutes more until chicken reaches 165°F and carrots are tender.
Step 3: Let rest for 5 minutes before serving to allow juices to redistribute.