Lemon & Dill Chicken

Lemon & Dill Chicken

35 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


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  • 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 35

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.
April 26, 2017
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By: toyotagearhead62
I made this a couple of weeks ago for my wife and now request it once a week. Its easy to make and inexpensive. I also serve with asparagus except I cook mine in a frying pan on low heat with olive oil and salt and pepper. This is a great meal, easy to prepare and done in no time
April 18, 2017
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By: Michelle G
This was great! I added some extra flour to thicken up the sauce. I will definitely make this again! Thank you!!
March 06, 2017
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By: Aygun
Made this meal for my friends last night...It was absolutely delicious.!!! Anyone thinking of trying this recipe I would recommend marinating the chicken with garlic,zest and juice of 1 lemon dill and salt and pepper. I left it to marinade for a few hours than I cooked the chicken in a little oil and followed the recipe as stated I used the marinade juices and cooked that in the sauce with the chicken. I served my dish with roast potatoes..rice and pan fried the asparagus with mangetout in a little oil which I seasoned with salt and pepper.
February 16, 2017
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By: Lisa Denis
Delicious! it was simple yet flavorful. great week night dinner.
February 03, 2017
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By: Ryan Kyle
Tasty weeknight dinner for my wife and I with a few leftovers. Paired with orzo and carrots. Lightly caramelized the onions before adding the sauce mixture. Next time I will double the sauce, as both of us kept going back for more.
September 27, 2016
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By: coffla
I made this last night- my husband loved it and so did I, will definitely make again and check out more recipes from this site!!
September 27, 2016
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By: LinaCollier
I'll be coming back to this soon. I love the taste of dill, although I will hold back a little on the next prep because it can add a coating that isn't always pleasant. The taste didn't seem to transfer well to the chicken breast, however, even when reapplied to the sauce. Caramelize your onions for sure. Served with: brown rice, cauliflower florets Pros: Easy to make, taste is great. Cons: Chicken seemed a little bland.
March 22, 2016
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By: EatingWell User
Easy and Delicious! I made this but added two tablespoons lemon juice and cooked the onion and garlic until just about caramelized as one reviewer stated, which added more flavor. I aslo cut up some fresh mushrooms(about 3/4 C when I added the broth. This was outstanding and we actually were fighting over the leftover sauce! I did make it with the asparagus also. Perfect pairing! A+++++