Pan-Seared Chicken with Avocado and Dill
Juicy chicken breasts are seared to golden perfection and served with a fresh avocado and dill sauce that complements the savory meat without adding excess carbs. This american-inspired keto ready in about 25 minutes pairs avocado oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) boneless skinless chicken breasts
- 2 tbsp avocado oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1, diced avocado
- 2 tbsp, chopped fresh dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Step 1: Pat the chicken breasts dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F, then remove and let rest for 5 minutes.
- Step 3: While the chicken rests, combine 1 avocado, diced, 2 tbsp fresh dill, chopped, 1 tbsp lemon juice, and 1 tbsp olive oil in a small bowl, mashing with a fork until smooth and well combined.
- Step 4: Slice the rested chicken and serve with the avocado-dill sauce drizzled on top.
Frequently asked questions
How long does Pan-Seared Chicken with Avocado 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-Seared Chicken with Avocado 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 avocado oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Avocado 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-Seared Chicken with Avocado 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.
What goes well with Pan-Seared Chicken with Avocado and Dill?
American keto 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
- ★★★★★
Quick, elegant, and keto-friendly. Served with roasted veggies for a flawless weeknight meal.
- ★★★★★
The avocado cream paired perfectly with the seared chicken—my keto friends devoured it!
- ★★★★☆
Slightly bland without extra seasoning, but the dill and avocado saved it. Will add lemon next time.
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