Pan-Seared Lemon Dill Chicken with Bright Sauce
Quick-seared chicken breasts finished in a silky lemon-dill pan sauce that's ready in under 20 minutes. The chicken gets a golden crust from high-heat searing, then simmers gently in a broth-based sauce thickened with just flour, brightened by fresh lemon and fragrant dill. The result is tender, juicy chicken with a light, restaurant-quality sauce that tastes elegant but requires minimal technique. Perfect for weeknight dinners when you want something that feels special without the fuss. The fresh dill and lemon juice provide clean, herbaceous notes that cut through the richness of the seared chicken. This version uses fresh dill rather than dried, delivering a brighter flavor profile than many traditional preparations. Serve alongside rice, pasta, or roasted vegetables to soak up the sauce.
Ingredients
- 4 chicken breast, boneless, skinless
- salt, to taste
- ground pepper, to taste
- 3 tsp olive oil
- ¼ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tsp all-purpose flourcornstarch1.5 tsp for 2 tsp flourthickenergluten-free
creates glossier sauce, use less
- 2 tbsp fresh dill, plus 1 tbsp for garnish
- 1 tbsp lemon juice
Instructions
- 1
Season chicken breasts generously with salt and pepper on all sides.
- 2
Heat oil in a large heavy skillet over medium-high heat. Add chicken and sear for about 3 minutes per side until well browned. Transfer to a plate and tent with foil.
- 3
Return skillet to medium heat and add more oil. Cook onion and garlic, stirring, for about 1 minute until fragrant.
- 4
Whisk together chicken broth, flour, dill, and lemon juice in a measuring cup.
- 5
Pour sauce into skillet and whisk for about 3 minutes until slightly thickened.
- 6
Reduce heat to low and return chicken with any accumulated juices to the skillet. Simmer for about 4 minutes until cooked through.
- 7
Transfer chicken to a serving plate. Season sauce with salt and pepper to taste and pour over chicken.
- 8
Garnish with fresh chopped dill before serving.
Tips
Don't move chicken while searing. Let it sit undisturbed for the full 3 minutes to develop a golden crust that seals in juices and adds depth of flavor.
Whisk the sauce ingredients before adding to the pan to prevent lumps from the flour. Constant whisking while cooking ensures a smooth, silky sauce.
Fresh dill wilts and darkens quickly when cooked. Add it to the sauce at the end and reserve some for garnish to preserve its bright color and herbaceous punch.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat with a splash of broth to restore sauce consistency.
Sear chicken and prepare aromatics and sauce mixture up to 4 hours ahead. Combine just before cooking to finish meal in 10 minutes.
Serve with rice, egg noodles, mashed potatoes, or roasted vegetables. Pairs well with a crisp white wine like Sauvignon Blanc.
Common Mistakes
Skip the searing step to avoid pale, steamed chicken that lacks flavor and texture contrast.
Don't reduce heat before returning chicken to avoid overcooking the exterior or curdling the delicate pan sauce.
Don't crowd the pan during searing to avoid steam buildup that prevents browning and creates a pale surface.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts for this recipe?
Thaw frozen chicken completely before cooking. Partially frozen chicken won't sear properly and will cook unevenly. Plan ahead by thawing overnight in the refrigerator for best results.
What if I don't have fresh dill on hand?
Dried dill works at one-third the quantity, though you lose the bright fresh flavor. Add dried dill to the sauce rather than as garnish. Alternatively, substitute tarragon or parsley for a different but complementary herbaceous note.
How can I thicken the sauce more if it's too thin?
Make a slurry with equal parts cornstarch and cold water, whisk it into the simmering sauce, and cook for 1-2 minutes. Or remove the chicken and simmer the sauce uncovered until it reaches desired thickness.