Lemon & Dill Chicken
A light and flavorful dish with fresh lemon and dill, creating a quick, Greek-inspired pan sauce.
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Servings: 4
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
Carbohydrates: 3g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 342mg | Potassium: 273mg | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg