Lemon Dill Chicken Skillet

$- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 1/4 cup low-sodium chicken broth - 1/4 cup fresh dill, chopped - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 tablespoon butter Using these ingredients, you create a dish that shines with fresh flavors. The chicken breasts are the star, tender and juicy. Olive oil helps to sear them to a perfect golden brown. The minced garlic adds a wonderful aroma and depth to the dish. The lemon zest and juice bring bright acidity. They cut through the richness of the chicken. Fresh dill adds a unique flavor that pairs well with lemon. It gives this dish a fresh twist. Cherry tomatoes add color and sweetness. When cooked, they become soft and juicy, enhancing the overall taste. Baby spinach wilts quickly and adds a lovely green note. - Other herbs (e.g., parsley, thyme) - Additional vegetables (e.g., bell peppers, zucchini) Feel free to mix in other herbs or veggies. Parsley or thyme can add more flavor. Bell peppers or zucchini can bring more texture. These options allow you to customize the dish to your liking. - Skillet - Wooden spoon - Measuring cups and spoons A good skillet is key for cooking this dish evenly. A wooden spoon helps to scrape up the tasty bits from the bottom. Measuring cups and spoons ensure you use the right amounts of each ingredient. This simple list sets you up for success. With these items, you create a meal that impresses family and friends. {{ingredient_image_1}} - Seasoning the chicken breasts Start by getting your chicken breasts ready. Sprinkle salt and pepper on both sides. This simple step adds great flavor. - Preparing garlic and vegetables Next, chop your garlic and halve the cherry tomatoes. Set the garlic and tomatoes aside. You will need them soon. - Searing the chicken in the skillet Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the skillet. Cook them for 5-7 minutes on each side. You want them golden brown and fully cooked. - Making the lemon sauce Remove the chicken and set it on a plate. In the same skillet, add the minced garlic. Sauté for about 30 seconds. Then pour in chicken broth, lemon juice, and lemon zest. Scrape the bottom to mix in any tasty bits. - Adding toppings and finishing the dish Bring the mix to a simmer and return the chicken to the skillet. Cook for 2-3 minutes. This lets the chicken soak up lemon flavor. Now, add the chopped dill, halved tomatoes, and baby spinach. Stir gently for another 2-3 minutes. The spinach should wilt, and the tomatoes will soften. Finally, add butter to create a rich sauce. Stir well to coat the chicken. - Plating the chicken with sauce and garnish Use a plate to show off your chicken. Top it with the colorful tomato and spinach mix. For a nice touch, sprinkle extra dill and add lemon wedges. - Pairing ideas with sides or salads Serve with rice, mashed potatoes, or a fresh salad. The bright flavors shine with simple sides. To ensure your chicken is cooked through, use a meat thermometer. Check the thickest part of the chicken breasts; they should reach 165°F (75°C). This keeps the meat juicy and safe to eat. To achieve a golden sear, make sure your skillet is hot before adding the chicken. Use medium-high heat with olive oil. Sear each side for 5-7 minutes. This gives a nice crust. Do not overcrowd the pan, or the chicken will steam instead of sear. For adjusting seasoning, taste the sauce before serving. You can add more salt or pepper to enhance the flavors. A pinch of red pepper flakes can bring a nice kick. To incorporate additional flavors, try adding fresh herbs like parsley or thyme. You can also use lemon zest for more zing. If you like a bit of sweetness, add a touch of honey or maple syrup. For visual appeal, plate the chicken with the vibrant tomato and spinach mixture on top. This adds color and freshness. Use attractive dishes for serving. White plates make the colors pop. Garnish with extra fresh dill and lemon wedges. This adds a nice touch and makes your dish look restaurant-quality. Pro Tips Use Fresh Ingredients: Fresh dill and ripe cherry tomatoes enhance the flavor of your dish significantly. Opt for the freshest produce you can find for the best results. Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety. Use a meat thermometer for accuracy. Customize Your Vegetables: Feel free to add other veggies like zucchini or bell peppers to the skillet for added color and nutrition. Serve with a Side: This dish pairs wonderfully with a side of rice or quinoa to soak up the delicious lemon-dill sauce. {{image_2}} You can make this Lemon Dill Chicken Skillet fit your diet. For a low-carb or keto version, skip the cherry tomatoes and spinach. Use extra herbs for flavor instead. You can also use cauliflower rice as a side. For gluten-free options, this recipe is already gluten-free! Just check your chicken broth to ensure it has no gluten. Want to switch it up? Try using different citrus flavors. Lime adds a fresh twist. Orange can give it a sweet touch. You can also swap the dill. Try fresh parsley or tarragon for a new taste. Each herb brings its unique flavor profile, making the dish exciting. If you prefer, bake the chicken in the oven. Preheat it to 400°F (200°C). Place the seasoned chicken in a baking dish. Pour the lemon sauce over it. Bake for about 25-30 minutes until fully cooked. Alternatively, you can grill the chicken. Heat your grill and cook the chicken for 6-8 minutes per side. This gives a lovely smoky flavor. To keep your Lemon Dill Chicken fresh, store leftovers in an airtight container. Place it in the fridge right away. It stays good for up to three days. For best taste, eat it within this time. When reheating, use a skillet for the best results. Heat on low to avoid drying it out. You can also use a microwave. Set it on medium power and heat for about one minute. Check and stir halfway through to warm evenly. To freeze, let the chicken cool completely. Place it in a freezer-safe bag or container. Squeeze out as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it using the skillet method for best flavor. Yes, you can use frozen chicken breasts. Just remember to thaw them first. Thawing helps the chicken cook evenly. You can thaw them in the fridge overnight or use the microwave. Make sure they are fully thawed before cooking for best results. If you don’t have fresh dill, you can use dried dill instead. Use one-third of the amount since dried herbs are stronger. You can also try other herbs like parsley or thyme. They will give a different taste but still work well. To add heat, you can use red pepper flakes or hot sauce. Sprinkle red pepper flakes into the sauce while it simmers. If you like hot sauce, drizzle some over the chicken before serving. Adjust the amount to fit your spice level. Lemon dill chicken pairs well with rice or quinoa. You can also serve it with a fresh salad or roasted vegetables. Garlic bread is another tasty option. These sides balance the flavors of the chicken well. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, and the juices should run clear. This post covered a tasty lemon dill chicken recipe. You learned about essential ingredients, plus optional add-ins. I shared tips for cooking and plating the dish perfectly. You also found variations for different dietary needs. Cooking can be fun and simple. Don't hesitate to experiment with flavors and methods. Enjoy every bite as you explore this dish!$

A flavorful chicken dish cooked in a lemony broth with fresh dill, cherry tomatoes, and spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 whole lemon (zested and juiced)
0.25 cup chicken broth (low-sodium)
0.25 cup fresh dill, chopped
to taste salt and pepper
1 cup cherry tomatoes, halved
1 cup baby spinach
1 tablespoon butter

Instructions

Begin by seasoning the chicken breasts on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest. Scrape up any brown bits from the bottom of the skillet with a wooden spoon to add flavor to your sauce.
Bring the mixture to a simmer and return the chicken to the skillet. Cook for an additional 2-3 minutes, allowing the chicken to soak up the lemony goodness.
Add the chopped dill, cherry tomatoes, and baby spinach to the skillet. Stir gently and cook for another 2-3 minutes until the spinach is wilted and the tomatoes are tender.
Finish by adding the tablespoon of butter, allowing it to melt and create a rich sauce while stirring to coat the chicken. Adjust seasoning with salt and pepper to your taste.
Remove the skillet from heat, and let it sit for a minute before serving.

Notes

Plate the chicken breasts topped with the vibrant tomato and spinach mixture, and garnish with extra fresh dill and lemon wedges for an eye-catching finish.

Keyword chicken, dill, healthy, lemon, skillet