I love how this Skillet Greek Lemon Dill Chicken turns simple ingredients into a bright, juicy dinner that feels fresh, healthy, and family approved. One pan, bold lemony flavor, and tender chicken make it hard not to keep scrolling.
I’m obsessed with this Skillet Greek Lemon Dill Chicken because it tastes bright, punchy, and totally doable on a random weeknight. The lemon hits first, then the fresh dill comes in with that sharp, grassy kick I can’t get enough of.
I love how the chicken stays juicy without feeling heavy, and every bite has that salty, tangy, herby thing I always want from Greek-inspired food. And yes, I absolutely go back to the skillet for extra sauce.
No shame. This is the kind of fast dinner I make when I want something healthy-ish that still tastes like I cared.
Ingredients
- Chicken breasts keep it lean, filling, and super weeknight-friendly.
- Kosher salt wakes everything up without making the dish taste salty.
- Black pepper adds a little bite, nothing too bossy.
- Olive oil helps the chicken brown and brings that Greek-style richness.
- Butter makes the sauce feel cozy, silky, and a little indulgent.
- Garlic brings the savory punch you’ll smell before dinner’s ready.
- Chicken broth keeps things juicy and builds a quick pan sauce.
- Lemon juice makes it bright, fresh, and not heavy at all.
- Lemon zest adds big citrus flavor without extra sourness.
- Dill gives that fresh, herby pop that feels very Greek.
- Dried oregano adds earthy flavor and makes the chicken taste deeper.
- Cherry tomatoes bring sweetness, color, and a juicy little burst.
- Parsley finishes it fresh.
Plus, it makes the skillet look pretty.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness or cut into large pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill
- 1 teaspoon dried oregano
- 1/2 cup cherry tomatoes, halved (optional)
- Fresh parsley for garnish, chopped (optional)
How to Make this
1. Pat chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until butter is melted and foaming.
3. Add chicken and cook undisturbed until golden and cooked through, about 4 to 6 minutes per side depending on thickness; remove chicken to a plate and tent loosely with foil.
4. Lower heat to medium and add 4 minced garlic cloves to the skillet; cook, stirring, about 30 seconds until fragrant.
5. Pour in 1/2 cup low sodium chicken broth, scrape up any browned bits, then stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon dried oregano.
6. Add 1/2 cup halved cherry tomatoes if using, then simmer the sauce until slightly reduced, about 3 minutes.
7. Return the chicken to the skillet, spoon sauce over the pieces, and simmer gently for 2 to 3 minutes to meld flavors and finish cooking.
8. Stir in 2 tablespoons chopped fresh dill and a pat of butter if desired to enrich the sauce; taste and adjust seasoning.
9. Garnish with chopped fresh parsley if desired and serve the chicken with the lemon dill sauce spooned over.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Chef knife
3. Cutting board
4. Tongs or turner spatula
5. Measuring spoons and 1/2 cup measuring cup
6. Wooden spoon or heatproof silicone spatula
7. Garlic press or small knife for mincing
8. Plate and aluminum foil for resting chicken
FAQ
Skillet Greek Lemon Dill Chicken Recipe Substitutions and Variations
- Chicken breasts: boneless skinless chicken thighs (juicier, slightly higher fat), turkey cutlets (milder flavor, similar cook time), firm tofu slices (for vegetarian option, press well)
- Olive oil: avocado oil (higher smoke point), grapeseed oil (neutral flavor), light olive oil (milder taste)
- Low sodium chicken broth: vegetable broth (keeps it lighter and vegetarian), dry white wine diluted with a little water (adds acidity and depth), water with a teaspoon of bouillon or stock concentrate
- Fresh dill: fresh parsley (herbaceous, bright), fresh tarragon (anise notes, use sparingly), dried dill (use about one third the amount of fresh)
Pro Tips
1. Bring the chicken to room temperature for 15 to 20 minutes before cooking so it browns evenly and finishes at the same time.
2. When searing, resist the urge to move the pieces too soon; a confident, undisturbed sear gives the best crust and those browned bits make the sauce taste amazing.
3. Reduce the sauce until it just coats the back of a spoon; it concentrates the lemon flavor without making the chicken soggy. If it reduces too much, add a splash more broth.
4. Stir the fresh dill in at the very end and finish with a small pat of butter for a glossy, rounded sauce. Add the cherry tomatoes only in the last few minutes if you want them slightly blistered; add earlier if you prefer them very soft.
Skillet Greek Lemon Dill Chicken Recipe
I love how this Skillet Greek Lemon Dill Chicken turns simple ingredients into a bright, juicy dinner that feels fresh, healthy, and family approved. One pan, bold lemony flavor, and tender chicken make it hard not to keep scrolling.
4
servings
400
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Chef knife
3. Cutting board
4. Tongs or turner spatula
5. Measuring spoons and 1/2 cup measuring cup
6. Wooden spoon or heatproof silicone spatula
7. Garlic press or small knife for mincing
8. Plate and aluminum foil for resting chicken
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness or cut into large pieces
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
4 garlic cloves, minced
-
1/2 cup low sodium chicken broth
-
3 tablespoons fresh lemon juice (about 1 large lemon)
-
1 teaspoon lemon zest
-
2 tablespoons chopped fresh dill
-
1 teaspoon dried oregano
-
1/2 cup cherry tomatoes, halved (optional)
-
Fresh parsley for garnish, chopped (optional)
Directions
- Pat chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until butter is melted and foaming.
- Add chicken and cook undisturbed until golden and cooked through, about 4 to 6 minutes per side depending on thickness; remove chicken to a plate and tent loosely with foil.
- Lower heat to medium and add 4 minced garlic cloves to the skillet; cook, stirring, about 30 seconds until fragrant.
- Pour in 1/2 cup low sodium chicken broth, scrape up any browned bits, then stir in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon dried oregano.
- Add 1/2 cup halved cherry tomatoes if using, then simmer the sauce until slightly reduced, about 3 minutes.
- Return the chicken to the skillet, spoon sauce over the pieces, and simmer gently for 2 to 3 minutes to meld flavors and finish cooking.
- Stir in 2 tablespoons chopped fresh dill and a pat of butter if desired to enrich the sauce; taste and adjust seasoning.
- Garnish with chopped fresh parsley if desired and serve the chicken with the lemon dill sauce spooned over.
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: 247g
- Total number of serves: 4
- Calories: 400kcal
- Fat: 18.9g
- Saturated Fat: 5.4g
- Trans Fat: 0.1g
- Polyunsaturated: 1.95g
- Monounsaturated: 8.6g
- Cholesterol: 160mg
- Sodium: 525mg
- Potassium: 492mg
- Carbohydrates: 3.8g
- Fiber: 0.6g
- Sugar: 1.3g
- Protein: 52.7g
- Vitamin A: 300IU
- Vitamin C: 8.8mg
- Calcium: 15mg
- Iron: 2mg
