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Lemon & Dill Chicken

Lemon & Dill Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Try this dish with asparagus and simple mashed potatoes.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


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

Per serving (recipe makes 4 servings)

Calories 170kcal
Carbohydrate Total 3g
Total Sugars 1g
Added Sugars 0g
Fiber 0g
Total Fat 6g
Saturated Fat 1g
Mono Saturated Fat 4g
Cholesterol 63mg
Sodium 339mg
Protein 24g
Potassium 272mg
Calcium 19mg
Folate 12mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 11mg

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