Lemon & Dill Chicken

© Dotdash Meredith. All rights reserved. Used with permission.

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Try this dish with asparagus and simple mashed potatoes.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (1-1¼ pounds)
• Salt & 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

1. Season 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.
2. Reduce heat to medium. Add the remaining 1½ 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. 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.

Nutritional Information

Per Serving: 170 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 63 mg, Carbohydrates: 3 g, Fiber: 0 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 24 g, Sodium: 339 mg, Potassium: 272 mg, Folate: 12 mcg, Calcium: 19 mg