This lemon and dill chicken is making a regular appearance on my menu because it is a quick, easy, and flavorful meal that’s perfect for a weeknight dinner. And because my husband and son love it! I also like the fact that this is a skillet meal, which becomes important when the weather is hot and I don’t want to turn on my oven.
Feel free to substitute chicken broth for the wine, but if you do use white wine, then drinking the same wine with the meal will be a perfect match.
- Cut large chicken breast pieces in half. If any parts are especially thick, pound them out.
- Using a skillet with a lid, heat the coconut oil or butter on medium-high heat. Add the chicken breasts and cook about 3 minutes on each side to brown them (they won't be cooked through). Remove to a plate.
- Add the onion and garlic to the skillet and sauté for about 1 minute (add more oil if needed).
- Return the chicken to the skillet and add the wine and lemon juice. Sprinkle the dill weed over the chicken pieces. Cover and cook about 10 minutes or until chicken is done.