Pan-Seared Chicken with Dill Cream Sauce

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 chicken recipe (low-carb, high-protein), ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, and salt for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. 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.
2. 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.