Lemon & Dill Chicken

March 1998, The Simple Art of EatingWell

Your rating: None Average: 3.8 (637 votes)

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.

"Very easy and quick. I usually don't measure my ingredients (unless baking) so I'm thinking I was a little shy on the dill. I will add more next time because I would like more dill flavor in the dish. Definitely a keeper! "

30 Reviews for Lemon & Dill Chicken

Try Oregano instead of Dill!

I prefer oregano to dill for taste. Also added lemon zest, but my kids don't like lemon, so split into 2 pans! I find sauting the garlic and onions to a more brown/camelized color enhances the flavor of the dish.

Substitue Oregano for Dill!

I used fresh oregano instead of dill. My kids prefer much less lemon, so I usually do 2 pans - one with and one without lemon; I also like the added lemon zest.
I prefer to saute garlic and onions until carmel/darker brown color; enhances the flavor of the whole dish!

easy, healthy, and delicious!
Quick and Delicious

Easy, relatively healthy, and tastes like spring. We took a cue from the photo and served with asparagus, which went really well (especially with a bit of the sauce drizzled over). A great way to prepare chicken quickly, and I have a feeling the leftovers will make great sandwiches.

See title
Awesome dish

I had a ton of fresh dill left over from when I made my sour cream and dill potatoes and didn't want it to go bad. This was a recipe I came across just googling dill+chicken and it seemed good. Like most times when I cook, I barely ever follow directions for how much to add so as far as the onion, garlic, lemon, and dill I added the amount I wanted and this dish came out awesome! It tastes so rich but fresh at the same time. This was my first time ever using this website as well and I think I might be coming back often now.

fast, fresh, healthy
Excellant Weeknight Dinner

I did follow other users' suggestions and doubled the lemon juice. I also used dried dill, so 2 teaspoons, rather than the 2 tablespoons of fresh, just because I didn't have any fresh. I also used a little white wine after the garlic and onion and softened and before I added the broth-dill-lemon-flour mixture. We thought it was great. Is definitely going into the regular rotation.

Flavorful and fast

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