Recipe Library
Lemon & Dill Chicken
Golden seared chicken breasts soak up a bright lemon and dill pan sauce that clings lightly to each slice, delivering tender bites bright with citrus and fresh herbs.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 170
- Protein
- 24g
- Carbs
- 3g
- Fat
- 6g
- Fiber
- 0g
- Sugar
- 1g
- Sodium
- 340mg
Ingredients
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
- Salt & freshly ground pepper, to taste
- ground pepper to taste
- 3 teaspoons extra-virgin olive oil, or canola oil, divided
- 1/4 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
Instructions
- Season 4 chicken breasts on both sides with salt and pepper. Heat 1½ 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.
- Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk 1 cup broth, 2 teaspoons flour, 1 tablespoon dill and 1 tablespoon lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- 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.