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This easy lemon dill chicken is ready in 20 minutes and packed with flavor! It’s perfect served over sautéed cauliflower rice to keep it low carb or with a side of roasted potatoes and your favorite veggies for a delicious Whole30 meal.
I have a new quick easy dinner recipe for you here that you’re going to love!
I’m assuming if you stumbled on this recipe that you’re already a fan of easy, quick, no fuss healthy dinner recipes, just like I am!
Since right now we’re in September and there’s lots of back to school craziness around dinner time, I’m all about quick dinners that are still packed with flavor plus healthy.
For this recipe, I decided on my favorite, go-to boneless skinless chicken thighs because they have loads of flavor and are so juicy.
They’re a lot tastier than breasts, in my opinion because they don’t dry out!
With this quick lemon dill gravy the flavors all pop and it’s perfect to serve with simple sides like cauliflower rice and a green salad.
Let’s get into all the recipe details so you can make it ASAP!
What You Need to Make This Lemon Dill Chicken
For most of my one skillet meals, I use a large Staub cast iron skillet. Here is the one shown in the photos.
Here are all the ingredients you’ll need to make the chicken:
boneless, skinless chicken thighsSea salt and freshly ground black peppergarlic powder onion powdergheearrowroot or tapioca flourchicken bone brothlemonfresh dill
How to Make Easy One Skillet Lemon Dill Chicken
Season the chicken thighs all over with sea salt and black pepper, garlic and onion powder.
Heat one tablespoon of ghee in a medium skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Reduce heat to medium low and add the second tablespoon of ghee, then whisk in the arrowroot or tapioca flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and lemon juice. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill and season with salt and pepper, to taste.
Return chicken to the skillet. Garnish with additional dill and lemon slices, and serve right away.
What To Serve with Lemon Dill Chicken
This flavor packed chicken is perfect with roasted potatoes, cauliflower rice or any of your favorite veggie sides.
You can also go simple and low carb with a green salad and simple vinaigrette. I know you’ll love it however to serve it!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Lemon Dill Chicken {Paleo, Whole30, Keto}
Lemon Dill Chicken {Paleo, Whole30, Keto}
This easy lemon dill chicken is ready in 20 minutes and packed with flavor! It’s perfect served over sautéed cauliflower rice to keep it low carb or with a side of roasted potatoes and your favorite veggies for a delicious Whole30 meal. Prep Time: 5 minutesCook Time: 18 minutesCourse:DinnerCuisine:keto, Paleo, Whole30Keyword:chicken, dill, keto, lemon, paleo, whole30Servings: 6 servings
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Ingredients
1 1/2poundsboneless skinless chicken thighsSea salt and freshly ground black pepper3/4teaspoongarlic powder3/4teaspoononion powder2Tablespoonsgheedivided1 1/2tablespoonsarrowroot or tapioca flour1 1/2cupschicken bone brothJuice of one medium lemon2tablespoonschopped fresh dillplus more for garnishlemon slicesfor garnish (optional)
Instructions
Season the chicken thighs all over with sea salt and black pepper, garlic and onion powder.Heat one tablespoon of ghee in a medium skillet over medium heat.Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low and add the second tablespoon of ghee, then whisk in the arrowroot or tapioca flour until lightly browned, about 1 minute.Gradually whisk in chicken stock and lemon juice. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill and season with salt and pepper, to taste. Return chicken to the skillet.Garnish with additional dill and lemon slices, and serve right away, with roasted potatoes, cauliflower rice or any of your favorite veggie sides. Enjoy!
Nutrition
Calories: 196kcalCarbohydrates: 2gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 121mgSodium: 124mgPotassium: 286mgFiber: 0.1gSugar: 0.03gVitamin A: 38IUVitamin C: 0.2mgCalcium: 13mgIron: 1mg
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Want More Easy One Skillet Whole30 and Keto Meals? Try One of These!
One Skillet Greek Chicken
Spinach Artichoke Salmon
Creamy Tuscan Chicken
Lemon Chicken Piccata
Beef and Broccoli Stir Fry
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