Pan-Seared Chicken with White Wine and Dill
Juicy chicken breasts pan-seared with aromatic white wine and fresh dill for a restaurant-quality dinner in under 20 minutes. This french-inspired chicken ready in about 30 minutes pairs salt, black pepper, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 boneless, skinless, about 1.5 lbs chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup white wine
- 2 tbsp, chopped dill
- 1 tbsp lemon juice
Instructions
- Step 1: Pat chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper, then lightly coat in 2 tbsp all-purpose flour, shaking off excess.
- Step 2: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Step 3: Remove chicken to a plate and cover with foil. Add 1/2 cup white wine to the skillet, scraping up browned bits, and simmer for 2 minutes until slightly reduced. Stir in 2 tbsp chopped fresh dill and 1 tbsp lemon juice, then return chicken to skillet to heat through for 1 minute.
Frequently asked questions
How long does Pan-Seared Chicken with White Wine and Dill 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 White Wine and Dill?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with White Wine and Dill?
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 White Wine and Dill 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.
What goes well with Pan-Seared Chicken with White Wine and Dill?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple technique, stunning results. Served with roasted veggies—elegant and easy!
- ★★★★★
My family asked for seconds—this is now our go-to weeknight meal.
- ★★★★★
Perfect for date night! The dill and white wine made it taste restaurant-quality.
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