I’m telling you, my Lemon Dill Chicken makes a boring weeknight dinner the meal your family actually fights over.
I’m obsessed with this Skillet Greek Lemon Dill Chicken because it tastes bright and real, not fake-sounding. I love the zing from Lemon And Feta Chicken vibes, but it’s the Lemon Dill Chicken that hooks me.
The herbaceous bite of fresh dill and the chew of boneless, skinless chicken breasts soaked in garlicky, tangy sauce. And that creamy hit that makes me go back for a second piece.
It’s fast, messy, and actually feeds my family without pretending to be fancy. Simple.
Honest. Worth getting my hands a little saucy.
I eat it straight from the pan. No plates needed.
Ingredients
- Chicken breasts: the hearty protein, keeps it filling and not boring.
- Extra virgin olive oil: slicks the pan, adds mellow fruitiness.
- Unsalted butter: Basically makes the sauce richer and silkier.
- All purpose flour: Light dredge for a gentle, slightly thickened coating.
- Garlic cloves: Bright, garlicky punch that wakes everything up.
- Chicken broth: Adds savory depth without being heavy.
- Greek yogurt: Creamy tang that keeps it lighter than cream.
- Lemon juice: Sharp citrus zip, brightens the whole dish.
- Lemon zest: Intense lemon scent, small punch of freshness.
- Fresh dill: Herbal, slightly grassy lift that pairs with lemon.
- Dijon mustard: A little punch, adds subtle tangy backbone.
- Dried oregano: Earthy, Mediterranean note; keeps it familiar.
- Paprika: Mild smokiness and color, nothing overpowering.
- Kosher salt: Brings out the flavors, don’t skip it.
- Black pepper: Fresh heat and bite, simple seasoning boost.
- Cherry tomatoes: Plus they pop with sweet, juicy bursts.
- Baby spinach: Basically adds green, wilted softness and extra nutrients.
- Baby arugula: Peppery finish if you want a sharper bite.
Ingredient Quantities
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (optional, for richer sauce)
- 2 tablespoons all purpose flour (for light dredge)
- 3 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1/4 cup fresh dill, chopped (packed)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved (optional but nice)
- 2 cups baby spinach or baby arugula (optional, for finishing)
How to Make this
1. Pat chicken dry and season both sides with salt, pepper, paprika and dried oregano, then lightly dredge in flour, shaking off excess.
2. Heat a large skillet over medium-high heat, add olive oil and butter if using. When hot, add chicken and cook 4 to 5 minutes per side until golden and just cooked through; remove chicken to a plate and tent with foil.
3. Reduce heat to medium, add a bit more oil if the pan is dry, then sauté minced garlic about 30 seconds until fragrant but not browned.
4. Pour in chicken broth to deglaze the pan, scraping up browned bits, and let it simmer 1 to 2 minutes to reduce slightly.
5. In a small bowl whisk together Greek yogurt, lemon juice, lemon zest, Dijon mustard and a pinch of salt and pepper. Temper the yogurt by stirring in a few spoonfuls of the warm broth first, then add that mixture back to the skillet.
6. Stir in chopped fresh dill and simmer the sauce gently 1 to 2 minutes until slightly thickened. Taste and adjust salt, pepper or lemon if needed.
7. Return chicken to the skillet, spoon sauce over the top and simmer 1 to 2 minutes to rewarm and meld flavors. If using cherry tomatoes, add them now so they soften but keep shape.
8. Toss in baby spinach or arugula just before serving and stir until wilted into the sauce.
9. Plate chicken with plenty of sauce and herbs, sprinkle extra fresh dill or lemon zest if you like, and serve with rice, orzo or crusty bread to soak up the sauce.
10. Leftovers keep well refrigerated up to 3 days; reheat gently so the yogurt sauce does not split.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Measuring cups and spoons
3. Small mixing bowl and a whisk
4. Chef knife and cutting board
5. Tongs or a sturdy spatula for flipping chicken
6. Shallow plate for dredging and tenting with foil
7. Microplane or fine zester for the lemon
8. Wooden spoon or heatproof silicone spatula for stirring
FAQ
Skillet Greek Lemon Dill Chicken Recipe Substitutions and Variations
- Chicken breasts → boneless skinless turkey cutlets or thighs, or firm tofu: use same weight for turkey, for tofu press extra water and cube, cook a few minutes less for cutlets, a bit longer for thighs or tofu to brown.
- Plain Greek yogurt → plain sour cream or crème fraîche, or regular plain yogurt thinned with a splash of milk: use a 1:1 swap, sour cream gives same tang but richer, thin yogurt if sauce feels too thick.
- Fresh dill → chopped flat leaf parsley or chives, or a mix of parsley + a small pinch of tarragon: use same volume, add a touch more lemon if you miss dill’s brightness.
- All purpose flour (for dredge) → cornstarch or almond flour: use about 1 tablespoon cornstarch mixed with 1 tablespoon water for a light coating, or 2 tablespoons almond flour for a nutty crust; keep an eye so it browns not burns.
Pro Tips
1. Don’t overcook the chicken — aim for about 160 to 165 F and then let it rest a few minutes; it will finish cooking from carryover and stay juicy instead of drying out.
2. Temper the yogurt slowly and keep the sauce on low heat — if you add cold yogurt straight to a hot pan it can split. Stir in a few spoonfuls of warm broth first, then mix gently back into the pan.
3. Use the fond in the pan — scrape up those browned bits when you deglaze with the broth, they add big flavor to the sauce. If the pan looks dry add a splash more oil before the garlic so it won’t burn.
4. If you want brighter lemon flavor without extra tartness, add most of the lemon juice to the sauce while it cooks but save a little to drizzle over the finished dish. A little extra fresh dill at the end lifts everything.
Skillet Greek Lemon Dill Chicken Recipe
I'm telling you, my Lemon Dill Chicken makes a boring weeknight dinner the meal your family actually fights over.
4
servings
423
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Measuring cups and spoons
3. Small mixing bowl and a whisk
4. Chef knife and cutting board
5. Tongs or a sturdy spatula for flipping chicken
6. Shallow plate for dredging and tenting with foil
7. Microplane or fine zester for the lemon
8. Wooden spoon or heatproof silicone spatula for stirring
Ingredients
-
1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts)
-
2 tablespoons extra virgin olive oil
-
1 tablespoon unsalted butter (optional, for richer sauce)
-
2 tablespoons all purpose flour (for light dredge)
-
3 garlic cloves, minced
-
1/2 cup low sodium chicken broth
-
1/2 cup plain Greek yogurt
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
1 teaspoon lemon zest
-
1/4 cup fresh dill, chopped (packed)
-
1 teaspoon Dijon mustard
-
1 teaspoon dried oregano
-
1/2 teaspoon paprika
-
1 teaspoon kosher salt, more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 cup cherry tomatoes, halved (optional but nice)
-
2 cups baby spinach or baby arugula (optional, for finishing)
Directions
- Pat chicken dry and season both sides with salt, pepper, paprika and dried oregano, then lightly dredge in flour, shaking off excess.
- Heat a large skillet over medium-high heat, add olive oil and butter if using. When hot, add chicken and cook 4 to 5 minutes per side until golden and just cooked through; remove chicken to a plate and tent with foil.
- Reduce heat to medium, add a bit more oil if the pan is dry, then sauté minced garlic about 30 seconds until fragrant but not browned.
- Pour in chicken broth to deglaze the pan, scraping up browned bits, and let it simmer 1 to 2 minutes to reduce slightly.
- In a small bowl whisk together Greek yogurt, lemon juice, lemon zest, Dijon mustard and a pinch of salt and pepper. Temper the yogurt by stirring in a few spoonfuls of the warm broth first, then add that mixture back to the skillet.
- Stir in chopped fresh dill and simmer the sauce gently 1 to 2 minutes until slightly thickened. Taste and adjust salt, pepper or lemon if needed.
- Return chicken to the skillet, spoon sauce over the top and simmer 1 to 2 minutes to rewarm and meld flavors. If using cherry tomatoes, add them now so they soften but keep shape.
- Toss in baby spinach or arugula just before serving and stir until wilted into the sauce.
- Plate chicken with plenty of sauce and herbs, sprinkle extra fresh dill or lemon zest if you like, and serve with rice, orzo or crusty bread to soak up the sauce.
- Leftovers keep well refrigerated up to 3 days; reheat gently so the yogurt sauce does not split.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 302g
- Total number of serves: 4
- Calories: 423kcal
- Fat: 16.8g
- Saturated Fat: 5g
- Trans Fat: 0.08g
- Polyunsaturated: 1.6g
- Monounsaturated: 8.4g
- Cholesterol: 158.5mg
- Sodium: 548mg
- Potassium: 687mg
- Carbohydrates: 7.5g
- Fiber: 1.05g
- Sugar: 2.4g
- Protein: 56.8g
- Vitamin A: 997IU
- Vitamin C: 11.8mg
- Calcium: 56mg
- Iron: 2.1mg
