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Have you ever made my Whole30 Skillet Chicken Piccata? It’s a personal favorite of mine and also a total fan-favorite here on the blog. With good reason because woah, it’s yum!!! If you like that, you’ll love this Skillet Lemon and Dill Chicken.
After the Easter weekend, I had ample amounts of dill leftover and wanted a simple, healthy meal after the long weekend. I decided to make a twist on my skillet chicken piccata and do a lemon and dill variation. It was absolutely delicious! In fact, I wasn’t planning on making it a blog post (mainly because it’s so similar to the piccata recipe) but my husband said to me, “You’re making this a blog post, right?” So here we are.
This Skillet Lemon and Dill Chicken recipe is absolutely delicious and easy weeknight meal packed with clean, fresh flavors of spring that I know you’ll just love!
Enjoy!
- 1.5 lbs. Chicken Cutlets*
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/3 cup arrowroot starch
- 3 tbsp almond flour
- 3 tbsp + 1 tsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (or 1 large lemon)
- 2 tbsp finely chopped fresh dill
- Season the chicken cutlets generously on both sides with kosher salt and pepper.
- In a wide bowl or plate, combine the arrowroot and almond flour.
- Individually dredge each of the chicken cutlets by rolling it into the arrowroot flour mixture until well coated. Shake off excess and set aside on a clean plate and continue until all the chicken is coated.
- Heat 3 tbsp of the oil in a large non-stick skillet over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer cooked chicken to a clean plate and set aside. You will likely need to do this in two batches. Continue until all chicken is cooked through.
- Reduce heat to medium-low and add the remaining teaspoon of olive oil to the same skillet. Add the garlic and gently cook, stirring and being careful not to burn, for 30 seconds.
- Pour in the broth, lemon, and dill and stir to combine. Nestle the browned chicken back into the sauce and let simmer until the sauce has thickened and coated the chicken, 3 to 5 more minutes.
- Serve and enjoy.
- *How to make a Chicken Cutlet: Using one boneless, skinless chicken breast- Place one hand on top the chicken. Slice meat horizontally, cutting almost to the other side. Open it like a book. Place meat inside a plastic bag or between two sheets of plastic wrap. Working from the center out, pound with the smooth side of a mallet until meat is 1/4 inch thick.
This was absolutely delicious and super easy to make! A great work week meal! Thanks for another amazing recipe, Alex!
Loved this!
Hi Alex! Interested in making this! What would you use for a substitution if you can’t have almond flour (tree nut allergy)?
Id go with cassava flour!
LOVED THIS
Do you have any of the nutritional information anywhere? Like calories and fat, etc.
Is there a way to make this in the oven for a large gathering instead of on the stove top?
Hi Sarah,
I have a similar recipe here that you could follow… (remove the capers) and just wait to add the dill until the oven time is complete.
https://thedefineddish.com/oven-baked-creamy-lemon-caper-chicken/
This was SO good! Love the flavorful seared chicken. Paired with the simple lemon dill sauce it’s absolute perfection! – fresh and savory. Can’t wait to make again 🙂