Lemon & Dill Chicken


Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Ted and I both adored this recipe.  The tastes of all the fresh dill and garlic made into a very light and tasty glaze for the chicken.   It was amazing!

Serves 4       Ready in 30 minutes


    • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
    • Salt & freshly ground pepper, to taste
    • 3 teaspoons extra-virgin olive oil, or canola oil, divided
    • 1/4 cup finely chopped onion
    • 3 cloves garlic, minced
    • 1 cup reduced-sodium chicken broth
    • 2 teaspoons flour
    • 2 tablespoons chopped fresh dill, divided
    • 1 tablespoon lemon juice


  • 1   Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  • 2   Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
  •  Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

Nutrition information

  • Per serving: 170 calories; 6 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 24 g protein; 12 mcg folate; 63 mg cholesterol; 1 g sugars; 0 g added sugars; 28 IU vitamin A; 3 mg vitamin C; 19 mg calcium; 1 mg iron; 339 mg sodium; 272 mg potassium

Original Recipe from Eating Well


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