Pan-Roasted Chicken 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 drafted and published.

Juicy chicken breasts seared in olive oil and finished with a vibrant lemon-dill sauce, ready in under 30 minutes. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken breasts, extra-virgin olive oil, salt 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: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 boneless chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering; add chicken and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken from skillet, then add 1 minced lemon zest, 2 tbsp lemon juice, 2 tbsp fresh dill, and 1 tbsp unsalted butter to the skillet; stir over medium heat until butter melts and sauce thickens slightly, about 2 minutes.
  4. Step 4: Return chicken to skillet, coating with sauce, and cook for 1 minute more to reheat before serving.

Related recipes