Name: Lemon & Dill Chicken
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts, (1-1 1/4 pounds); Salt & freshly ground pepper, to taste; 3 teaspoons extra-virgin olive oil, or canola oil, divided; 0.25 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

Lemon & Dill Chicken

4.6

(45)

38 Reviews

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts.

Learn more about our food philosophy and nutrition parameters.

" tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen

Updated on April 22, 2024

Tested by

Learn more about our food philosophy and nutrition parameters.

" tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Active Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Low Added Sugar Soy-Free Heart-Healthy High-Protein Egg-Free Low-Calorie

Jump to Nutrition Facts

Nutrition Notes

Is Chicken Breast Healthy?

Chicken breast is a great source of lean protein with a 3-ounce portion of skinless chicken breast coming in at just 3 grams of fat and providing a whopping 26 grams of protein. Chicken breast also provides several micronutrients, including choline, vitamin B6 and pantothenic acid (vitamin B5). So, yes, chicken breast is definitely a healthy choice.

Tips from the Test Kitchen

Can I Use Boneless Skinless Chicken Thighs Instead?

Yes, you can, but please note that using boneless skinless chicken thighs will alter the nutritional profile of the recipe. If you're breaking down bone-in, skin-on chicken thighs for the recipe, be sure to trim off excess fat along with discarding the skin and bone. Cook them until an instant-read thermometer inserted into the thickest part of the thighs registers 165°F.

What Can I Serve with Lemon & Dill Chicken?

These saucy lemon & dill chicken breasts can be served with just about anything. For a low-carb meal, serve them over zucchini noodles or cauliflower rice. Make them with a side of roasted potatoes, roasted broccoli or roasted root vegetables. The lemon & dill chicken is also delicious with whole-wheat spaghetti, orzo or brown rice, along with a side salad to round out the meal.

What Else Can I Make With Fresh Dill?

You'll need 2 tablespoons of chopped fresh dill for this recipe, but you'll probably have extra on hand for other recipes. To use up your fresh dill, you can make Smashed Artichokes with Lemon-Dill Aioli, Spinach-Feta Dip with Dill, Beet Salad with Feta & Dill, Lemon-Dill Green Beans, Tomato-Cucumber Salad with Dill or Crispy Smashed Potatoes with Feta & Dill during the week.

Frequently Asked Questions

Can I Make Lemon & Dill Chicken Ahead?

Yes, you make the chicken ahead, cool it completely and refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High until warmed through.

Additional reporting by Jan Valdez and Carrie Myers

Ingredients

4 boneless, skinless chicken breasts, (1-1 1/4 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

Directions

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.

Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell
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.

Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell
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.

Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell

Equipment

Large heavy skillet

Originally appeared: EatingWell Magazine, March 1998

Nutrition Facts (per serving)

170	Calories
6g	Fat
3g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 170
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 24g	48%
Total Fat 6g	8%
Saturated Fat 1g	7%
Cholesterol 63mg	21%
Vitamin A 28IU	1%
Vitamin C 3mg	4%
Folate 12mcg	3%
Sodium 340mg	15%
Calcium 19mg	1%
Iron 1mg	6%
Magnesium 24mg	6%
Potassium 272mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.