Chicken With Dill

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This recipe for chicken with dill has become a staple in our household. Of course, where I come from, we simply call it: dill chicken. No matter which name you prefer, it’s tender and juicy so you’ll want to add this recipe to your collection as soon as possible!

Lemon & Dill Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

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Read the full recipe after the video.

Recipe Summary

Total:

30 mins

Servings:

4

Ingredients

Ingredient Checklist

  • 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

Instructions Checklist

  • Step 1Season 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.
  • Step 2Reduce 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.
  • Step 3Return 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.

SKILLET LEMON DILL CHICKEN THIGHS

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Skillet Lemon Dill Chicken Thighs - A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

I present to you the speediest chicken dinner. Aka, a stress-free weeknight meal made in 30 min from start to finish.

I’m dead serious. I have no tricks up my sleeve on this one. It really is the quickest chicken dinner anyone can ask for.

All you need is some boneless, skinless chicken thighs (chicken breasts will also work just fine here). Give them a good sear until they are fully cooked through. From there, you’ll use all the pan drippings with some flour, chicken stock, lemon juice and fresh dill to create the creamiest gravy ever.

This gravy/cream sauce makes this dish SO SO BOMB.

Serve with some rice, serve with a salad, serve with some potatoes, serve alone. You do you. I personally eat it straight out of the skillet. #weddingdiet

Skillet Lemon Dill Chicken Thighs - A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

SKILLET LEMON DILL CHICKEN THIGHS

yield:4 SERVINGS

prep time:15 MINUTES

cook time:15 MINUTES

total time:30 MINUTES

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

INGREDIENTS:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill

DIRECTIONS:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
  6. Serve immediately.

Lemon Dill Chicken

Lemon Dill Chicken

  • PREP TIME 30 minutes
  • TOTAL TIME 30 minutes

RECIPE HIGHLIGHTS

  • Low Sodium
  • Low Saturated Fat
  • Low Carb/Low GI
  • Low Calorie

NUTRITIONAL INFORMATION

Makes: 4 servings

  • Calories173
  • Fat6 g
  • Saturated fat1 g
  • Mono Fat4 g
  • Cholesterol64 mg
  • Carbohydrates3 g
  • Dietary fiber0 g
  • Protein24 g
  • Sodium236 mg
  • Sugars1 g
  • Potassium219 mg

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

INGREDIENTS

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • 1/4 cup onions, finely chopped
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons dill, chopped fresh, divided
  • 1 tablespoon lemon juice
  • freshly ground pepper, to taste
  • salt, to taste

INSTRUCTIONS

  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.
  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. 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.

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