Amazing Chicken with Lemon Butter Dill Sauce Recipe

Name: Amazing Chicken with Lemon Butter Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup (240 ml) chicken broth; Juice of 1 fresh lemon (about 2 tablespoons); 1 teaspoon lemon zest; 3 tablespoons unsalted butter; 1/2 cup (120 ml) heavy cream; 2 tablespoons fresh dill, chopped

Posted on July 22, 2025

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If you’re craving a bright and flavorful dish that’s both comforting and elegant, this Amazing Chicken with Lemon Butter Dill Sauce is calling your name. Imagine tender, juicy chicken bathed in a creamy, buttery sauce infused with zesty lemon and fragrant dill—sounds divine, doesn’t it? This recipe is perfect for weeknight dinners or when you want to impress guests without spending hours in the kitchen.

I first discovered the magic of lemon butter dill sauce during a summer dinner party. The combination of tangy citrus and fresh dill was a showstopper, and I knew I had to recreate it with chicken. It’s now one of my go-to recipes for its simplicity and wow factor. Trust me, once you try it, you’ll be hooked!

The Story Behind the Recipe

Chicken paired with lemon and dill is a classic combination in European cuisine, especially in Mediterranean and Eastern European dishes. Lemon brings brightness, dill adds herbaceous depth, and butter ties it all together in creamy decadence. This dish feels fancy yet approachable, making it a staple for family dinners and celebrations alike.

Growing up, my mom often made lemon-dill fish, but I wanted to adapt those flavors to chicken for a heartier meal. After experimenting with different techniques, I landed on this recipe that balances richness and freshness perfectly. It’s a dish that feels like summer but works year-round.

This recipe also adapts well to seasonal ingredients. In the warmer months, I garnish it with fresh garden dill and serve it alongside grilled veggies. In colder months, mashed potatoes or roasted root vegetables make wonderful sides, turning it into a cozy comfort meal.

Let’s Talk Ingredients

To make this Amazing Chicken with Lemon Butter Dill Sauce, you’ll need a handful of simple, fresh ingredients. Here’s what makes this recipe shine:

Chicken breasts: Opt for boneless, skinless chicken breasts for easy prep. If you prefer dark meat, chicken thighs work just as well.
Lemon: Fresh lemons are a must! The juice adds tanginess, while the zest packs a punch of citrus flavor.
Butter: Use unsalted butter to control the saltiness of the dish. Butter gives the sauce its rich, velvety texture.
Dill: Fresh dill is ideal for its bright and aromatic flavor. Dried dill can be used in a pinch, but the taste won’t be as vibrant.
Chicken broth: A good-quality chicken broth enhances the depth of the sauce. If you’re vegetarian, vegetable broth can be substituted.
Garlic: Fresh garlic brings a subtle warmth and pairs beautifully with lemon and dill.
Heavy cream: This adds body to the sauce, making it creamy and indulgent.
Salt and pepper: Simple seasonings that let the other ingredients shine.

When sourcing ingredients, look for organic chicken if possible—it’s often more tender and flavorful. Fresh lemons and dill are key, so avoid bottled lemon juice and dried dill unless absolutely necessary. For butter, I love European-style brands for their higher fat content, which makes the sauce extra luscious.

Equipment Needed

The beauty of this recipe is that you don’t need fancy tools to make it. Here’s what you’ll need:

A heavy-bottomed skillet or sauté pan: This ensures even cooking and prevents the sauce from burning.
Tongs: Perfect for flipping the chicken without tearing the meat.
Microplane or zester: Essential for getting fine lemon zest without the bitter pith.
Whisk: Helps incorporate the butter and cream smoothly into the sauce.
Knife and cutting board: For prepping the chicken and chopping fresh dill.

Don’t have a microplane? A small grater works just fine for zesting lemons. If you’re using a regular skillet, just keep an eye on the heat to avoid scorching the sauce. I’ve made this recipe with both expensive pans and thrift-store finds—it’s forgiving no matter your kitchen setup!

How to Make Amazing Chicken with Lemon Butter Dill Sauce

Follow these step-by-step instructions to whip up this delicious dish:

Prep the chicken: Pat 4 boneless, skinless chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown. Remove chicken and set aside.
Sauté the garlic: Lower the heat to medium, and add 2 cloves of minced garlic to the skillet. Cook for 30 seconds, stirring constantly to prevent burning.
Deglaze the pan: Pour in 1 cup (240 ml) of chicken broth and scrape up any browned bits from the bottom of the pan. This adds incredible flavor to the sauce.
Add the lemon: Stir in the juice of 1 fresh lemon (about 2 tablespoons) and 1 teaspoon of lemon zest.
Make the sauce: Reduce the heat to low and whisk in 3 tablespoons of unsalted butter, one tablespoon at a time. Then, slowly stir in 1/2 cup (120 ml) of heavy cream until smooth.
Add the dill: Toss in 2 tablespoons of chopped fresh dill and mix well.
Return the chicken: Place the seared chicken back into the skillet, spoon the sauce over the top, and simmer for 5-7 minutes, or until the chicken is fully cooked (165°F/74°C internal temperature).
Serve: Transfer the chicken to plates and drizzle with extra sauce. Garnish with fresh dill sprigs if desired.

Pro tip: If your sauce looks too thin, let it simmer for an extra minute or two to thicken. If it’s too thick, add a splash of chicken broth to loosen it up. The key is finding that perfect creamy consistency!

Cooking Tips & Techniques

Here are some tips to make sure your chicken with lemon butter dill sauce turns out perfectly:

Don’t overcrowd the skillet: Cook the chicken in batches if your pan isn’t large enough to hold all the pieces without overlapping.
Use room-temperature ingredients: Let your butter and cream sit out for a few minutes before using. Cold ingredients can cause the sauce to split.
Taste as you go: Adjust the seasoning to suit your palate. Lemon can vary in tartness, so feel free to add more or less depending on your preference.
Keep an eye on the heat: High heat can scorch the sauce, so stick to medium or low heat when simmering.

Once, I made the mistake of skipping the step where you scrape up the browned bits in the pan—and let me tell you, the sauce missed out on so much flavor. Don’t skip that part; it’s worth the effort!

Variations & Adaptations

This recipe is wonderfully versatile. Here are some ways to customize it:

Low-carb adaptation: Serve the chicken over cauliflower rice or steamed zucchini noodles.
Vegetarian option: Swap the chicken for tofu or portobello mushrooms, and use vegetable broth instead of chicken broth.
Seasonal twist: Add chopped asparagus or green beans to the skillet during the last few minutes of cooking.
Spicy kick: Stir in a pinch of red pepper flakes for some heat.

Personally, I’ve tried adding capers to the sauce for a briny twist—it pairs beautifully with the lemon and dill!

Serving & Storage Suggestions

For the best presentation, serve this dish warm, plated with a generous drizzle of sauce. It pairs wonderfully with:

Mashed potatoes
Steamed rice
Roasted vegetables
A crisp green salad

Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm the chicken and sauce gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. This dish also freezes well—just store in individual portions and thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 4 servings):

Calories: 380
Protein: 26g
Fat: 28g
Carbohydrates: 4g

The chicken provides lean protein, while lemon and dill offer antioxidants and vitamins. Heavy cream and butter add richness, so enjoy this dish in moderation if you’re watching your calorie intake. For a lighter version, you can reduce the butter slightly or use half-and-half instead of heavy cream.

Conclusion

This Amazing Chicken with Lemon Butter Dill Sauce is one of those recipes that’s easy enough for a weeknight but impressive enough for a special occasion. The vibrant flavors and creamy sauce make it a winner every time. I love how customizable it is—you can tweak it to suit your taste or the season.

If you give this recipe a try, let me know how it turns out! Drop a comment below or share your variations. I hope this dish becomes a favorite in your home, just like it is in mine. Happy cooking!

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work wonderfully in this recipe. Just adjust the cooking time as they may take slightly longer to cook through.

Can I make this dish dairy-free?

Absolutely. Substitute the butter with vegan butter and the heavy cream with coconut cream or a dairy-free alternative.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest the lemon, being careful to avoid the white pith, which is bitter.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and sauce in individual portions. Thaw overnight in the fridge and reheat gently on the stovetop.

What sides pair well with this recipe?

Mashed potatoes, steamed rice, roasted vegetables, or a simple green salad are great choices to round out the meal.