Spring Lemon-Dill Chicken with Pea and Carrot Puree

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light, vibrant dish featuring pan-seared chicken breast with fresh dill, served atop a silky puree of peas and carrots for a perfect spring meal. This american-inspired vegetarian ready in about 35 minutes pairs peeled and chopped carrots, fresh peas, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 20 min Serves 2 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
  3. Step 3: In the same skillet, add 1 cup chopped carrots and 1/2 cup chicken broth. Simmer for 8 minutes until carrots are tender.
  4. Step 4: Add 1 cup fresh peas, 1/2 lemon juice, and 1/4 tsp salt to the skillet. Cook for 2-3 minutes until peas turn bright green and are tender.
  5. Step 5: Remove skillet from heat, stir in 2 tbsp chopped dill, 1 tbsp butter, and 1/2 tsp lemon zest. Use an immersion blender to puree until smooth, or transfer to a blender carefully. Spoon puree onto plates, place chicken on top, and drizzle with any remaining pan sauce.

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Frequently asked questions

How long does Spring Lemon-Dill Chicken with Pea and Carrot Puree take to make?

Total time is about 35 minutes (15 min prep + 20 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 Spring Lemon-Dill Chicken with Pea and Carrot Puree?

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 peeled and chopped carrots from drying out.

Can I substitute ingredients in Spring Lemon-Dill Chicken with Pea and Carrot Puree?

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 Spring Lemon-Dill Chicken with Pea and Carrot Puree 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.

What goes well with Spring Lemon-Dill Chicken with Pea and Carrot Puree?

American vegetarian 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.

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