Chicken with lemon, dill and capers

This article has not been rated yet.


5 min


4 servings

* PLUS Cooking time: 16 minutes


  • 2 tsp butter
  • 4 skinless, boneless chicken breasts
  • 2 tsp capers
  • finely grated lemon zest , of 1/2 lemon
  • 1/2 cup chicken broth , or bouillon
  • 2 tbsp chopped dill , or 1/4 tsp dried dill


  • Melt butter in a large frying pan set over medium-high heat. Add chicken and cook until golden brown, from 2 to 3 minutes per side. Finely chop capers. Once chicken has browned, add capers, peel and broth to pan. Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10 to 12 minutes. Remove chicken to a platter. Stir dill into pan juices. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.

Nutrition (per serving)

  • Calories
  • 172,
  • Protein
  • 31 g,
  • Carbohydrates
  • 0.3 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 215 mg.

We often associate lemon, capers and dill with fish–here they team up in a time-saving chicken dinner.