Pan-Seared Chicken with Lemon-Dill Cream

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

Juicy chicken thighs simmered in a bright lemon-dill sauce with a velvety cream finish, perfect for a quick weeknight dinner. This american-inspired chicken (low-carb) ready in about 30 minutes pairs boneless, skin-on chicken thighs, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 5-6 minutes until golden brown, then flip and cook 4 minutes more.
  3. Step 3: Reduce heat to medium, add 2 minced garlic cloves, and cook for 30 seconds until fragrant. Pour in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tbsp lemon zest, then stir in 2 tbsp chopped dill. Simmer gently for 4-5 minutes until sauce thickens slightly and coats the chicken.

Frequently asked questions

How long does Pan-Seared Chicken with Lemon-Dill Cream take to make?

Total time is about 30 minutes (15 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 Lemon-Dill Cream?

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 olive oil from drying out.

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

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 Lemon-Dill Cream 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.

Is Pan-Seared Chicken with Lemon-Dill Cream low-carb?

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

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