A light and flavorful dish with fresh lemon and dill, creating a quick, Greek-inspired pan sauce.
- 4 boneless, skinless chicken breasts (1 to 1¼ pounds)
- Salt, to taste
- Ground black pepper, to taste
- 3 tsp extra-virgin olive oil or canola oil, divided
- ¼ cup finely chopped onion
- 3 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 2 tsp all-purpose flour
- 2 tsp fresh dill, chopped, divided
- 1 tsp lemon juice
Season & Sear the Chicken
Sprinkle both sides of the chicken breasts with salt and pepper.
Heat 1½ teaspoons of oil in a large heavy skillet over medium-high heat.
Add the chicken and sear until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and cover with foil to keep warm.
Make the Sauce
Reduce the heat to medium and add the remaining 1½ teaspoons of oil to the skillet.
Sauté the onion and garlic for about 1 minute, stirring frequently.
In a small bowl, whisk together the broth, flour, 1 tablespoon of dill, and lemon juice.
Pour the mixture into the skillet, whisking constantly until slightly thickened, about 3 minutes.
Finish Cooking
Return the chicken (along with any juices) to the skillet.
Reduce the heat to low and simmer until the chicken is cooked through, about 4 minutes.
Serve & Garnish
Transfer the chicken to a serving plate.
Season the sauce with additional salt and pepper if needed, then spoon it over the chicken.
Sprinkle with the remaining tablespoon of fresh dill before serving.