Pan-Seared Chicken with Dill and Lemon Zest

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

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 (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 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: 15 min Cook: 20 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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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Frequently asked questions

How long does Pan-Seared Chicken with Dill and Lemon Zest 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 with Dill and Lemon Zest?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Dill and Lemon Zest?

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 Dill and Lemon Zest for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Chicken with Dill and Lemon Zest high-protein?

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

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