Lemon & Dill Chicken

This Greek-inspired meal comes together easily with a few fresh ingredients. Pairs well with rice or potatoes.
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Time 30 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CHICKEN

  • 1 ½ lbs Chicken breast , boneless and skinless
  • To taste Black pepper, freshly ground
  • To taste Salt
  • 3 tbsp Olive oil , extra virgin
  • ¼ cup Yellow onion , finely chopped
  • 3 cloves Garlic , minced

LEMON DILL SAUCE

  • 1 cup Stock , chicken or vegetable
  • 2 tsp Flour
  • 1 tbsp Dill , finely chopped
  • 1 tbsp Lemon juice

METHOD

  • Season chicken breasts on both sides with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 min per side. Transfer chicken to a plate and tent with foil.
  • Reduce heat to medium. Add remaining olive oil to the pan. Add onion and garlic and cook, stirring, for 1 min. In a small bowl, whisk broth, flour, dill and lemon juice then add to pan. Cook, whisking, until slightly thickened, about 3 min.
  • Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 min. Transfer the chicken to a platter. Season sauce with salt and black pepper and spoon over the chicken. Garnish with fresh dill.

NOTES

  • Chicken is fully cooked when an internal temperature reads 75°C/165°F