04.23.19

Skillet Lemon and Dill Chicken

Have you ever made my Whole30 Skillet Chicken Picatta? 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!!!

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 picatta recipe) but my husband said to me, “You’re making this a blog post, right?” So here we are. 

It’s an absolutely delicious and easy weeknight meal packed with clean, fresh flavors of spring that I know you’ll just love! 

Enjoy!

Skillet Lemon and Dill Chicken
Serves 4
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1.5 lbs. Chicken Cutlets*
  2. 1 tsp kosher salt
  3. 1/2 tsp freshly cracked black pepper
  4. 1/3 cup arrowroot starch
  5. 3 tbsp almond flour
  6. 3 tbsp + 1 tsp extra virgin olive oil
  7. 2 cloves garlic, minced
  8. 1/2 cup chicken broth
  9. 1/4 cup freshly squeezed lemon juice (or 1 large lemon)
  10. 2 tbsp finely chopped fresh dill
Instructions
  1. Season the chicken cutlets generously on both sides with kosher salt and pepper.
  2. In a wide bowl or plate, combine the arrowroot and almond flour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve and enjoy.
Notes
  1. *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.
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