Pan-Fried Chicken Breast with Lemon and Dill

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 developed and reviewed.

With a bright lemon-dill sauce, perfect for a quick weeknight meal. This American-inspired chicken recipe (low-carb), ready in about 25 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 237 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 237 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 12 oz chicken breasts dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering (about 1 minute).
  3. Step 3: Place the chicken breasts in the skillet and cook for 5 minutes without moving, then flip and cook for 5 minutes until golden and internal temperature reaches 165°F.
  4. Step 4: Remove chicken from skillet, leaving pan drippings. Add 1 tbsp lemon juice and 1 tsp chopped dill to the skillet, and cook for 1 minute until slightly reduced.
  5. Step 5: Return chicken to skillet, add 1 tbsp butter, and cook for 1 minute, turning to coat evenly with sauce.

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