Chicken Saute with Lemon Dill and Feta
Brighten up your dinner table with this vibrant and flavor-packed Chicken Sauté with Lemon Dill and Feta. This quick and easy skillet recipe combines juicy, golden-brown chicken breasts with a tangy lemon-broth sauce infused with the fresh, herbaceous notes of dill and a touch of garlic. The dish is finished with crumbled feta cheese, adding a creamy, salty contrast that elevates every bite. Perfect for weeknight dinners or a crowd-pleasing centerpiece, this recipe takes just 35 minutes from prep to plate. With optional parsley for a garnish and a hint of zesty lemon to tie it all together, this low-carb, Mediterranean-inspired chicken dish is as beautiful as it is delicious. Pair it with a side of roasted vegetables or a light couscous salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces garlic cloves, minced
- 0.5 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 0.5 cup feta cheese, crumbled
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Pour the chicken broth into the skillet, scraping the bottom of the pan to release any browned bits. Stir in the lemon juice and bring the mixture to a simmer.
Return the chicken breasts to the skillet. Cover and let the chicken cook in the lemon-broth mixture for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once the chicken is cooked through, remove it from the skillet and place it on a serving platter.
Stir the chopped dill and lemon zest into the sauce in the skillet, allowing it to warm through for 1-2 minutes.
Spoon the sauce over the chicken breasts, then sprinkle the crumbled feta cheese on top.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
