If you enjoyed my Whole30 Skillet Chicken Piccata, you’ll likely love this Skillet Lemon and Dill Chicken. It’s a simple, bright, and satisfying weeknight meal that highlights fresh lemon and fragrant dill for a lighter take on classic skillet chicken. I first made this after a holiday weekend when I had lots of fresh dill on hand, and it quickly became a new favorite for its clean flavors and quick prep.
This recipe is designed to be straightforward: thin chicken cutlets are seasoned, lightly coated with arrowroot and almond flour, seared until golden, and finished in a simple lemon, chicken-broth, and dill sauce. The result is tender, flavorful chicken with a bright citrus finish and a hint of herbaceous freshness from the dill. It’s naturally gluten-free and easy to adapt to different dietary needs.
Serve this over cauliflower rice, roasted vegetables, or a bed of wilted greens for a light, balanced plate. It comes together in about 20–25 minutes, making it ideal for busy weeknights or for when you want something elegant without a lot of fuss.
Skillet Lemon and Dill Chicken
Ingredients
- 1.5 lbs chicken cutlets*
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/3 cup arrowroot starch
- 3 tbsp almond flour
- 3 tbsp extra virgin olive oil, plus 1 tsp
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 2 tbsp finely chopped fresh dill
Instructions
- Season the chicken cutlets generously on both sides with kosher salt and freshly cracked black pepper.
- In a wide bowl or on a plate, combine the arrowroot starch and almond flour, mixing well.
- One at a time, dredge each cutlet in the arrowroot-almond flour mixture, pressing gently so the coating sticks. Shake off any excess and set the cutlets aside on a clean plate. Continue until all pieces are coated.
- Heat 3 tablespoons of olive oil in a large nonstick or well-seasoned skillet over medium-high heat. When the oil is hot but not smoking, add the chicken and sear until golden and cooked through, about 4 minutes per side, depending on thickness. Work in batches as needed so the pan isn’t crowded. Transfer cooked cutlets to a clean plate and set aside.
- Reduce the heat to medium-low and add the remaining 1 teaspoon of olive oil to the skillet. Add the minced garlic and sauté briefly—about 30 seconds—stirring constantly so it softens without burning.
- Pour in the chicken broth, lemon juice, and add the chopped dill. Stir to combine and scrape any browned bits from the bottom of the pan. Nestle the browned chicken back into the sauce and simmer gently for 3 to 5 minutes, until the sauce has reduced slightly and thickened enough to coat the chicken.
- Taste the sauce and adjust seasoning with a pinch of salt or a grind more black pepper if desired. Serve hot and enjoy.
Notes
How to make a chicken cutlet: Using one boneless, skinless chicken breast, place one hand on top and slice the breast horizontally almost to the other edge. Open it like a book. Place the meat between two sheets of plastic wrap (or inside a plastic bag) and, working from the center outward, gently pound with the smooth side of a meat mallet until about 1/4 inch thick.
Substitutions and tips: Arrowroot and almond flour create a light, gluten-free coating; you can substitute tapioca starch or regular flour if preferred. For a richer sauce, stir in a tablespoon of butter or a splash of cream at the end. Fresh dill is highly recommended for its bright flavor, but if you only have dried dill, use about 1 teaspoon and add it earlier in the cooking so it rehydrates.
Serving suggestions: This chicken pairs well with roasted asparagus, steamed green beans, cauliflower rice, or a simple mixed greens salad. Spoon extra sauce over the sides for more flavor.
Storage & reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed.
Additional Info
Author: Alex Snodgrass
Servings: 4
Like this recipe? Leave a comment below and tell me how you served it or what variations you tried!