Pan-Fried Chicken Breast with Lemon and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts with a bright lemon-dill sauce, perfect for a quick weeknight meal. This american-inspired chicken (low-carb) ready in about 25 minutes pairs Chicken breast, Olive oil, zested and juiced 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 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: 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.

Frequently asked questions

How long does Pan-Fried Chicken Breast with Lemon and Dill take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken Breast with Lemon and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Pan-Fried Chicken Breast with Lemon and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken Breast with Lemon and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Chicken Breast with Lemon and Dill low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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