Sour Cream & Dill Chicken with Lemon Herb Sauce
Baked with tangy sour cream and fresh dill, finished with a bright lemon herb sauce that cuts through the richness. This american-inspired chicken ready in about 27 minutes blends (6 oz each) boneless chicken breasts, sour cream, fresh dill 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 280 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.
Ingredients
- 4 (6 oz each) boneless chicken breasts
- 1/2 cup sour cream
- 2 tbsp fresh dill
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pat chicken breasts dry, then sprinkle with 1 tbsp all-purpose flour and season with salt and pepper.
- Step 2: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken for 2 minutes per side until golden brown, then transfer skillet to oven and bake for 15 minutes until internal temperature reaches 165°F (74°C).
- Step 3: While chicken bakes, whisk 1/2 cup sour cream, 1 tbsp lemon juice, and 2 tbsp chopped dill in a small bowl until smooth. Remove chicken from oven, drizzle with sauce, and let sit for 3 minutes to thicken.
Frequently asked questions
How long does Sour Cream & Dill Chicken with Lemon Herb Sauce take to make?
Total time is about 27 minutes (10 min prep + 17 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sour Cream & Dill Chicken with Lemon Herb 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 Sour Cream & Dill Chicken with Lemon Herb 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 Sour Cream & Dill Chicken with Lemon Herb 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.
What goes well with Sour Cream & Dill Chicken with Lemon Herb Sauce?
American 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.
