Lemon Dill Chicken with Zucchini Noodles
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $23.00
- Nutrition
- 580 cal · 52g protein
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
Lemon Dill Chicken with Zucchini Noodles is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $23 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 4 count zucchini
- 1 package baby spinach
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 4 tbsp butter
- 2 cloves garlic
- 1 count lemon
- 1 bunch fresh dill
- 1 pinch salt
- 1 pinch black pepper
Steps
- Slice each chicken breast in half horizontally into thin cutlets and season well with salt and pepper. Mince the garlic, zest and juice the lemon, and chop 3 tablespoons of dill.
- Melt 2 tablespoons butter in a large skillet over medium-high. Cook the chicken in batches so the pan isn't crowded, 4 to 5 minutes per side until golden and 165°F inside. Move to a plate and cover loosely with foil.
- In the same skillet, melt 1 tablespoon butter and cook the garlic 30 seconds. Pour in the broth and cream and simmer 4 to 5 minutes until slightly thickened.
- Stir in the spinach a handful at a time until wilted, then add the lemon zest, 2 tablespoons lemon juice, the dill, and salt and pepper to taste. Turn the heat to low.
- Spiralize the zucchini (or buy pre-cut zucchini noodles). Melt the last tablespoon butter in a second skillet over high heat and toss the noodles 2 to 3 minutes until just tender but not soggy. Season with salt.
- Divide the zucchini noodles among plates, top with the chicken, and spoon the creamy lemon-dill spinach over everything.
- Picky eater tip: Serve a plain chicken cutlet and zucchini noodles tossed with just butter, with the sauce on the side.
- Make ahead: Slice the chicken, mince the garlic, and chop the dill up to a day ahead and refrigerate. Spiralize and cook the zucchini fresh so it stays firm.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 52 g
- Carbohydrates
- 8 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 36 g
- Saturated fat
- 18 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop