Lemon & Dill Chicken
This Lemon & Dill Chicken is the weeknight hero you didn’t know you needed!
Juicy, golden-seared chicken breasts bathe in a bright, garlicky lemon-dill sauce that’s light yet irresistibly flavorful.
Ready in just 30 minutes with simple, fresh ingredients, it’s the perfect balance of zesty, herby, and downright delicious.
Bonus? It’s healthy, low-carb, and dairy-free—but you’d never guess from the taste!
One bite, and you’ll be making this on repeat.
Let’s get cooking!
For Lemon & Dill Chicken
- Chicken – Use boneless, skinless chicken breasts for a lean and juicy option.
- Salt & Ground Black Pepper – Enhances the natural flavor of the chicken.
- Olive Oil or Canola Oil – For searing the chicken to golden perfection.
- Onion – Adds a subtle sweetness and depth to the sauce.
- Garlic – Brings a rich, aromatic kick to the dish.
- Chicken Broth – Forms the base of the light, flavorful sauce.
- Flour – Helps thicken the sauce slightly for a smooth texture.
- Fresh Dill – The star ingredient, adding a bright, herby freshness.
- Lemon Juice – Provides a zesty, tangy balance to the sauce.
Lemon & Dill Chicken
Ingredients
- 4 boneless, skinless chicken breasts (1 to 1¼ pounds)
- Salt, to taste
- Ground black pepper, to taste
- 3 tsp extra-virgin olive oil or canola oil, divided
- ¼ cup finely chopped onion
- 3 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 2 tsp all-purpose flour
- 2 tsp fresh dill, chopped, divided
- 1 tsp lemon juice
Instructions
Season & Sear the Chicken
- Sprinkle both sides of the chicken breasts with salt and pepper.
- Heat 1½ teaspoons of oil in a large heavy skillet over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 3 minutes per side.
- Transfer to a plate and cover with foil to keep warm.
Make the Sauce
- Reduce the heat to medium and add the remaining 1½ teaspoons of oil to the skillet.
- Sauté the onion and garlic for about 1 minute, stirring frequently.
- In a small bowl, whisk together the broth, flour, 1 tablespoon of dill, and lemon juice.
- Pour the mixture into the skillet, whisking constantly until slightly thickened, about 3 minutes.
Finish Cooking
- Return the chicken (along with any juices) to the skillet.
- Reduce the heat to low and simmer until the chicken is cooked through, about 4 minutes.
Serve & Garnish
- Transfer the chicken to a serving plate.
- Season the sauce with additional salt and pepper if needed, then spoon it over the chicken.
- Sprinkle with the remaining tablespoon of fresh dill before serving.
Nutrition
Common Questions & Answers for Making Lemon & Dill Chicken Easier
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work just as well and are often juicier. Just adjust the cooking time slightly, as they may take a little longer to cook through.
2. What if I don’t have fresh dill?
No worries! Dried dill works too—just use one-third the amount since it’s more concentrated. If you don’t have dill at all, parsley or thyme can give a different but delicious twist.
3. Can I make this ahead of time?
Definitely! Cook the chicken and sauce, then store them separately in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
4. What should I serve with it?
This dish pairs beautifully with steamed veggies, roasted potatoes, rice, or a crisp salad. It’s light yet satisfying, so feel free to mix and match your favorite sides!
5. How do I thicken the sauce if it’s too thin?
Easy fix! Whisk ½ teaspoon of cornstarch with a splash of cold water, then stir it into the sauce while simmering. It’ll thicken up in no time!
