Healthy, flavorful, and ready in 30 minutes, this lemon dill chicken is about to become your new favorite weeknight wonder. Pair with your go-to side for an effortlessly delicious chicken dinner recipe.
I find myself always coming back to this lemon dill chicken. It’s one of the most impressive yet easiest main entrees in my recipe book. It comes together in half an hour, and the results will blow you away.
Expect an ultra-tender chicken perfectly seasoned with fresh dill, Dijon, and lemon. The creamy Greek yogurt sauce slathered on top really seals the deal.
Marinating the chicken is the secret behind this recipe’s deliciousness, infusing so much extra flavor into each bite.
So if you’re looking for a healthy entrée to whip up, you really can’t beat this lemon dill chicken. Just pair it with some roasted veggies and rice for an effortless weeknight meal.
Why You’ll Love This Recipe
- Easy to Prepare. After marinating for a couple of hours, you only need 30 minutes to prepare this chicken. It doesn’t require any fancy equipment aside from two skillets.
- Healthy and Protein-Packed. The combination of chicken and Greek yogurt packs so much protein into this recipe. You also season with healthy, all-natural ingredients like olive oil, lemon, and dill.
- Versatile. You can serve this chicken with rice, salad, quinoa, mashed potatoes, basically any side imaginable, and it will taste just as good.
- Rich in Flavor. This chicken is bursting with flavor thanks to the blend of garlic, lemon, Dijon, paprika, and dill.
- Keto-Friendly. This recipe is low in carbs, making it ideal for keto diets.
How to Make Lemon Dill Chicken
As mentioned before, making this lemon dill chicken is a breeze. Let’s walk you through what you’ll need first.
- Chicken Thighs. This cut of meat is known for retaining a succulent tenderness after cooking.
- Dill. Fresh dill imparts a unique brightness to the dish and enhances the overall aroma.
- Lemon. Fresh lemon juice adds a tart note to the dish and complements the dill flavor.
- Dijon Mustard. A little bit of Dijon mustard imparts a subtle tang and bite.
- Honey. The honey adds a touch of sweetness to this recipe and blends beautifully with the Dijon mustard.
1. Marinate the Chicken. Place the chicken thighs in a shallow dish and add salt and pepper to taste.
Mix up the marinade in a bowl.
Pour the marinade over the chicken and let it rest (covered and refrigerated) for at least 2 hours.
2. Sear Chicken. Sauté the chicken until it’s golden brown, then reduce the temp until it’s cooked throughout.
3. Prepare the Sauce. Heat up the leftover marinade in a skillet and add Dijon and yogurt.
4. Serve. Garnish with extra dill and black pepper.
Recipe Tips, Variations, and Substitutions
- Add heavy cream or butter to the sauce. Greek yogurt creates a creamy consistency without adding a ton of fat, but if you want extra decadence, stir a tablespoon or two of heavy cream or butter into the sauce.
- Dredge chicken for a crispy exterior. After marinating your chicken thighs, try dredging them in flour before frying to create a crispy finish.
- Swap in your favorite herb. If you’re not a fan of dill, you can replace it with other herbs like cilantro, oregano, rosemary, or thyme for a different flavor profile.
- Replace with chicken breasts. If you prefer white meat, you can swap chicken thighs with chicken breasts. Keep in mind that chicken breasts may require less cooking time.
Store this lemon dill chicken in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or let it sizzle on a stovetop skillet until it’s warm enough.
Frequently Asked Questions
While you can’t beat the taste of fresh herbs, you can definitely get away with using dried dill. Just keep in mind that dried herbs are more potent than fresh ones, so you’ll need to use less. A general rule of thumb is to use one-third of the amount of fresh herbs.
Absolutely. Let it cool completely before transferring it to a freezer-safe container. You can freeze it for up to 3 months. To serve, thaw overnight in the refrigerator and reheat thoroughly.
This lemon dill chicken boasts incredible versatility. You can serve it with rice, mashed potatoes, pasta, salad, or roasted veggies, for equally delicious results.
Try These Other Savory Chicken Recipes
- Chicken Soup with Collard Greens and Coconut Milk – A rich, aromatic chicken soup perfect for thawing you out on a chilly winter day.
- Thai Chicken Curry – A hearty, flavor-packed main you can whip up in under 30 minutes.
- Chicken, Endive, and Root Vegetable Soup with Parsley Pesto – A comforting winter stew brightened by fresh parsley pesto.
Lemon Dill Chicken
- 4 chicken thighs boneless and skinless
- salt and pepper to taste
- 5 tbsp olive oil divided
- 2 garlic cloves minced
- 2 lemons juiced and zested
- 1/4 cup fresh dill fine chopped, divided
- 3 tbsp honey or maple syrup
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 2 tbsp Greek yogurt
- Season the chicken thighs with salt and pepper.
- In a bowl, combine 4 tbsp. olive oil, garlic cloves, lemons (zest and juice), dill (reserve some for decorating), honey, cumin powder, and paprika.
- Pour half of the marinade over the chicken and let them marinade for at least 2 hours.
- When ready to cook, heat 1 tbsp. olive oil in a non-stick skillet to medium-high. Remove the chicken thighs from the marinade, shaking the liquid off and sear until golden brown on both sides (around 5 minutes per side).
- Lower the temperature to medium and continue cooking the chicken for 10-20 more minutes, or until it’s well done.
- While the chicken is cooking, bring another skillet to medium heat and add the rest of the marinade. Once it starts to get hot, turn the temperature off and add the Dijon Mustard and Greek Yogurt and mix well, until you get a creamy consistency.
- Slice the chicken and serve with the sauce and some extra dill.