Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell
Cook Mode(Keep screen awake)Ingredients4boneless, skinless chicken breasts, (1-1¼pounds)Salt to tasteGround pepper to taste3teaspoonsextra-virgin olive oil, or canola oil, divided¼cupfinely chopped onion3clovesgarlic, minced1cupreduced-sodium chicken broth2teaspoonsflour2tablespoonschopped fresh dill, divided1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
4boneless, skinless chicken breasts, (1-1¼pounds)
Salt to taste
Ground pepper to taste
3teaspoonsextra-virgin olive oil, or canola oil, divided
¼cupfinely chopped onion
3clovesgarlic, minced
1cupreduced-sodium chicken broth
2teaspoonsflour
2tablespoonschopped fresh dill, divided
1tablespoonlemon 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.
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.
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.
Equipment
Large heavy skillet
Frequently Asked QuestionsChicken breast is a great source of lean protein with a 3-ounce portion of skinlesschicken breastcoming 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.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-onchicken thighsfor 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.These saucy lemon & dill chicken breasts can be served with just about anything. For a low-carb meal, serve them overzucchini noodlesor cauliflower rice. Make them with a side ofroasted potatoes,roasted broccoliorroasted root vegetables. The lemon & dill chicken is also delicious with whole-wheat spaghetti,orzoorbrown rice, along with a side salad to round out the meal.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 makeSmashed Artichokes with Lemon-Dill Aioli,Spinach-Feta Dip with Dill,Beet Salad with Feta & Dill,Lemon-Dill Green Beans,Tomato-Cucumber Salad with DillorCrispy Smashed Potatoes with Feta & Dillduring the week.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.
Frequently Asked Questions
Chicken breast is a great source of lean protein with a 3-ounce portion of skinlesschicken breastcoming 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.
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-onchicken thighsfor 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.
These saucy lemon & dill chicken breasts can be served with just about anything. For a low-carb meal, serve them overzucchini noodlesor cauliflower rice. Make them with a side ofroasted potatoes,roasted broccoliorroasted root vegetables. The lemon & dill chicken is also delicious with whole-wheat spaghetti,orzoorbrown rice, along with a side salad to round out the meal.
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 makeSmashed Artichokes with Lemon-Dill Aioli,Spinach-Feta Dip with Dill,Beet Salad with Feta & Dill,Lemon-Dill Green Beans,Tomato-Cucumber Salad with DillorCrispy Smashed Potatoes with Feta & Dillduring the week.
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.
Originally appeared: EatingWell Magazine, March 1998
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Nutrition Facts(per serving)170Calories6gFat3gCarbs24gProtein
Nutrition Facts(per serving)
- 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.
