Recipe Image

Lemon & Dill Chicken

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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