This lemon-dill chicken with cauliflower is a quick, healthy weeknight dinner option that is endlessly versatile.
Lemon and dill is a classic combination and when paired with juicy chicken, sweet cherry tomatoes and sautéed cauliflower, it’s a dinner match made in heaven!
This lemon-dill chicken with cauliflower is so easy and takes less than an hour to put together. It’s perfect for a low-carb meal prep recipe.
What I love about this lemon-dill chicken recipe is just how versatile it is! Replace the cauliflower with anything from potatoes to zucchini or broccoli. You can serve over cooked rice or with mashed potatoes. Feel free to get creative and add asparagus or sugar snap peas during the last few minutes of cooking for a crisp, bright finish. You can also add other herbs, such as fresh parsley to this dish. If you don’t have chicken, you can try this recipe out with a flaky white fish, such as cod. You could even try it with shrimp, too!
You’re going to love this incredibly easy, flavorful dinner recipe! What’s not to love about a simple meal-prep recipe that’s fast, easy, and cheap?
Looking for more chicken recipes? Check the archives!
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Lemon-Dill Chicken with Cauliflower
- 4 boneless skinless chicken breasts
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and diced
- 1 head of cauliflower trimmed and cut into florets
- 1 pint cherry tomatoes
- 3 cups chicken stock
- 2 tablespoons butter optional
- 3 sprigs of thyme or 1 teaspoon dry thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons freshly chopped fresh dill plus more for serving
- 1 lemon divided
- Salt pepper, and crushed red pepper to taste
- Extra virgin olive oil
Prepare the Chicken:
- Pat the chicken dry and season all over with salt and pepper.
- In a wide sauté pan, heat the neutral oil over medium heat. Add the chicken and cook without moving for 4-5 minutes until well-browned. Flip and cook an additional 2-3 minutes. Transfer to a plate.
Cook the Onions:
- If the pan seems dry, add another drizzle of oil. Once hot, add the onions to the pan and cook until golden brown, about 7-8 minutes. Stir the onions regularly to ensure they aren’t sticking.
Sauté the Cauliflower:
- Add the cauliflower florets to the pan and cook for 5 minutes or until they just begin to turn golden brown in spots. Add the tomatoes and cook another minute or two.
Prepare the Broth:
- Pour the chicken stock into the pan and scrape up any browned bits. Bring to a boil and season with salt, pepper, crushed red pepper, paprika, and garlic powder. Add the butter, if desired, and then reduce heat to low and add the thyme sprigs. Once the butter has melted, nestle the chicken into the broth.
Cook the Chicken:
- Cut the ends off the lemon and squeeze the juice from the ends over the chicken. Cut the middle of the lemon into four rounds and place a round on each chicken breast. Sprinkle the chopped dill on top.
- Cover and simmer over low heat for 15-20 minutes or until the chicken reaches 160ºF. If you prefer not to broil the chicken, simply cook until the chicken reaches 165ºF and proceed with serving and skip the next step.
Broil the Chicken (Optional):
- Turn the broiler on to high. Remove the lid from the pan and drizzle the chicken with extra virgin olive oil. Transfer to the broiler for 5 minutes or until the lemon rounds char and the tops of the chicken breasts turn golden brown and the internal temperature of the chicken reaches 165ºF. Remove from the broiler.
- Spoon the cauliflower and tomatoes into shallow bowls and spoon the broth over top. Serve the chicken on top and garnish with more fresh dill. Drizzle each dish with a touch of extra virgin olive oil, if desired. Enjoy!