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Lemon Dill Chicken

Course: Main Course
Author: Angela Coleby
Print Recipe


  • 2 Chicken breasts boneless & skinless
  • ½ onion peeled & chopped
  • 2 tablespoons olive oil
  • 1 clove garlic chopped
  • ½ cup chicken broth
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon Dijon mustard
  • 1 Lemon Juice
  • 2 tablespoons cream
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Season the chicken breasts on both sides with salt and pepper. 
  • Heat the in a large saucepan on a medium heat. Add the chicken and sear on both sides for about 3 minutes each side.
  • Remove the chicken and keep warm.
  • Add the onions and garlic to the saucepan and cook for 5 minutes until soft.
  • Place the chicken breasts on top of the onion mixture.
  • Add the chicken stock, dill, turmeric, lemon juice and mustard.  
  • Bring the sauce to the boil, then cover and simmer for about 15-20 minutes until the chicken is cooked (the juices should run clear when poked)
  • Add the cream, stir then serve.


Serves 1-2
Nutritional Info per serving (half the recipe) – 475 Calories, 23g Fat, 57g Protein, 8g Total Carbs, 1g Fibre, 7g Net Carbs