Lemon & Dill Chicken

Lemon & Dill Chicken

43 Reviews
From: EatingWell Magazine, March 1998

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

Ingredients 4 servings

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  • 4 boneless, skinless chicken breasts, (1-1¼ pounds)
  • Salt & freshly ground pepper, to taste
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • ¼ 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


  • Active

  • Ready In

  1. Season chicken breasts on both sides with salt and pepper. Heat 1½ 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 1½ 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.
  3. 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
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean meat, 1 fat

Reviews 43

February 16, 2018
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By: Jane C
I think this is a good base for an amazing recipe but it was a little bit bland as is. But I did use no salt added broth so that may be part of it. I added extra onion and dill and garnished with a few capers. The longer the sauce sits, the more flavorful it becomes. I also put a splash of white wine in to deglaze the onions and garlic. This is a very good healthy recipe and I will definitely make it again with a few adjustments. I served it with asparagus and brown rice.
December 15, 2017
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By: Michelle Urben
I've made this a number of times and made it for a wide range of people, ranging from the pickiest of eaters to ones who eat everything. It is simply THE BEST recipe I've ever had and low calories and fat. Tasting it you would never know. It's also an excellent and extremely versatile recipe. Instead of dill, I've done capers and viola its Chicken Picatta! Sometimes I add a tad more flour for a thicker sauce. Sometimes I'm in the mood for more lemon or garlic. I've also added mushrooms. So for whatever your tastes are, it truly is something delicious!!!
July 25, 2017
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By: Anna
I made this today and it was amazing I roasted brocile with mine
July 20, 2017
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By: Faith Pascua
Instead of fresh dill i used 1 Tbsp of dill weed and twice the amount of garlic. I have a house of picky eaters anf not one complaint! I served this with garlic seasonef buttered corn and olive oil garlic pasta.
July 11, 2017
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By: Foodlover20
This dish was easy, quick and tasty. The recipe was easy to follow, I did do more with the lemon and I added one other ingredient such as: fresh squeezed lemon juice, fresh cut lemon and a little rosemary. I will definitely make this recipe again. Thank you! :)
June 20, 2017
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By: Garrett
New to cooking, but i liked this recipe. very easy and quick and it tasted good. Also its healthy!
June 13, 2017
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By: swebermartinek
Very simple and quick to make. I did use more garlic than the recipe called for, and it was delicious. The sauce thickened nicely and was just enough to add flavor to the chicken. I will definitely make this again.
June 05, 2017
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By: Dawn Fekete
Very good. Will add it more dill next time.
April 28, 2017
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By: Stephanie Caldwell
I really did enjoy this recipe but it just needed a bit more salt. I just added it after the fact. It has a nice fresh and light flavor. The dill and lemon are a winning combination.
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