This lemon dill chicken is so fresh and satisfying
Served with plain couscous and blanched asparagus.
One of my mom’s go-to recipes was lemon chicken, and now I know why. It’s so simple to make! I zhuzhed it up a bit by adding garlic and dill (let’s call it Mom’s Lemon Chicken 2.0), but feel free to keep it simple and skip the additional ingredients.
Happy cooking and eating!
Alexis
The recipe: lemon dill chicken
Ingredients (serves 2–4)
4 chicken breasts, cut into ~1-inch pieces
3 lemons (2 sliced, 1 juiced)
5 garlic cloves, chopped
1 tsp salt
Black pepper, to taste
Fresh dill, to taste (I used roughly 2–3 tbsp chopped)
1 tbsp butter (or more as needed)
1 tbsp water
Optional sides: plain couscous and blanched asparagus (with olive oil and sea salt)
I got distracted and slightly overcooked the asparagus, better luck next time!
Cooking instructions
Sauté garlic. Melt butter in a large pan. Add garlic and cook until fragrant, then remove and set aside.
Brown chicken. Add chicken pieces to the pan and cook until golden on the outside. Side note: I might try this next time with the full chicken breasts instead of cutting them into ~1-inch pieces to avoid the chicken getting too dry.
Add flavor. Return garlic to the pan, then add lemon slices, juice from one lemon, dill, salt, pepper, and 1 tbsp water.
Simmer. Cover and cook on the lowest heat for 10–15 minutes, until chicken is fully cooked through.
Serve. Plate with plain couscous and blanched asparagus drizzled with olive oil and sea salt. Drizzle couscous with Greek yogurt to add some creaminess.
OK, ENJOY!
I share new recipes once a month or so to inspire you (and me) to experiment more in the kitchen, but I also publish personal essays, humor pieces, and writing on wellbeing, travel, and more. I have many interests. 😉 Thanks for reading!