Lemon Dill Chicken

  • Facebook
  • Twitter
  • Add to favorites
  • Email
  • Google Plus
  • LinkedIn
  • RSS
  • Tumblr
  • StumbleUpon

Lemon & Dill Chicken

photo-2Serve with roasted broccoli and whole-wheat orzo.

4 servings

Active Time: 30 minutes

Total Time: 35-40 minutes


  • 2 split chicken breasts or 4 boneless chicken breasts
  • Salt & freshly ground pepper, to taste
  • 2 TBS butter (KariGold) or 3 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium Chicken Broth (preferably your own if you make it) 
  • 2 teaspoons unbleached flour
  • 2 tablespoons chopped fresh dill, divided (We had to use dried)
  • 1 tablespoon lemon juice


Preheat oven to 350 Degrees

  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.  NOTE: If you are using split chicken breasts Place chicken  IN FOIL in the oven for 35 minutes or until done
  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. If you are using breasts WITH OUT the bone 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.

There it is! Pretty easy overall and very delicious!

Live Satisfied!

Share and Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *