Sautéed Chicken with Lemon-Dill Cream Sauce
Bathed in a tangy lemon-dill cream sauce, served over roasted broccoli for a perfectly balanced keto dinner. This American-inspired keto recipe (high-protein), ready in about 40 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 12 oz chicken breasts
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 2 tbsp, chopped fresh dill
- 12 oz broccoli florets
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 12 oz broccoli florets with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes until tender-crisp.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 12 oz chicken breasts with salt and pepper, then sear for 5 minutes per side until golden brown. Remove chicken and set aside.
- Step 3: Add 4 minced garlic cloves to the skillet and sauté for 1 minute until fragrant. Stir in 1/2 cup heavy cream, 2 tbsp lemon juice, and 2 tbsp chopped dill. Simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon.
