Pan-Seared Chicken with Dill and Lemon Zest

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 thighs cooked in a fragrant dill-herb butter sauce, finished with bright lemon zest for a simple yet elegant dinner. This American-inspired keto recipe (high-protein, low-carb), ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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: 15 min Cook: 20 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin-side down in the skillet. Cook for 10-12 minutes without moving until golden brown and skin is crisp, then flip and cook for 5-7 minutes more until internal temperature reaches 165°F.
  3. Step 3: Remove chicken from skillet. Add 1 minced garlic clove and 2 tbsp fresh dill to the skillet, sautéing for 30 seconds until fragrant. Stir in 2 tbsp unsalted butter and 1 tsp lemon zest, swirling until butter melts and mixture is aromatic.
  4. Step 4: Return chicken to the skillet, coating evenly with the herb butter. Simmer for 2 minutes to let flavors meld, then serve immediately.

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