Pan-Seared Chicken with Lemon-Dill Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts bathed in a tangy sauce made with fresh lemon, dill, and a whisper of cream, perfect for a simple yet elegant weeknight dinner. This american-inspired chicken (low carb) ready in about 35 minutes blends (6 ounces each) chicken breasts, tablespoons olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 460 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 chicken breasts (6 ounces each) with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on both sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
  4. Step 4: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
  5. Step 5: Stir in 1/2 cup heavy cream, 1 tablespoon fresh dill, and zest/juice of 1 lemon, then simmer for 3-4 minutes until sauce thickens slightly.
  6. Step 6: Return chicken to skillet, coating evenly, and cook for 1 minute to heat through.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Lemon-Dill Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Lemon-Dill Cream Sauce 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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