Pan-Seared Chicken Breasts with Dill and Lemon
Juicy chicken breasts coated in flour and seared until golden, finished with a bright dill-lemon sauce that complements any side salad. This american-inspired chicken ready in about 35 minutes pairs all-purpose flour, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 boneless, skinless (1 lb) chicken breasts
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1, thinly sliced lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
Instructions
- Step 1: Season 2 boneless, skinless chicken breasts (1 lb) with 1/2 tsp salt and 1/4 tsp black pepper. Dredge in 1/2 cup all-purpose flour, shaking off excess.
- Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F.
- Step 3: Remove chicken to a plate. Add remaining 1 tbsp butter, 1 lemon (thinly sliced), and 2 tbsp fresh dill to the skillet. Sauté for 1 minute until fragrant, then stir in 1 tbsp lemon juice. Return chicken to skillet and cook for 1 minute, spooning sauce over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Breasts with Dill and Lemon take to make?
Total time is about 35 minutes (15 min prep + 20 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-Seared Chicken Breasts with Dill and Lemon?
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 all-purpose flour from drying out.
Can I substitute ingredients in Pan-Seared Chicken Breasts with Dill and Lemon?
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-Seared Chicken Breasts with Dill and Lemon 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.
What goes well with Pan-Seared Chicken Breasts with Dill and Lemon?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved how simple and flavorful this dish turned out. Perfect for a weeknight dinner.
- ★★★★★
This recipe was a hit at my dinner party! The dill and lemon really elevated the chicken.
- ★★★★☆
The chicken was delicious, but I found it slightly bland without the lemon zest. Next time I'll add more.
