Pan-Seared Chicken with Dill Cream Sauce
Juicy chicken breasts cooked until golden brown and finished with a luxurious dill-infused cream sauce, all under 5 grams of carbs per serving. This American-inspired chicken recipe (low-carb, high-protein), ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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.
Ingredients
- 2 (about 4 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 2 tbsp fresh dill
- 1 tbsp lemon juice
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Instructions
- Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil 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, then transfer to a plate.
- Step 2: Add remaining 1 tbsp olive oil to the same skillet over medium heat. Pour in 1/4 cup heavy cream and 1 tbsp lemon juice, stirring to combine. Simmer for 2-3 minutes until slightly thickened, then stir in 2 tbsp fresh dill. Return chicken to skillet, spooning sauce over the top, and cook for 1 minute to heat through.
