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One-Pan Lemon Dill Chicken and Okra

I wanted to go down the one-pan meal route for some time now, because I love the ease of prep and having a light, flavorful sauce carry an entire meal.   Finally felt inspired to lock down and develop this one-pan lemon dill chicken and okra dish when I saw the heaps of bright green dill (along with okra) in season at my local farmers’ market. You just can’t go wrong flavoring any protein or vegetables with dill and lemon.

Several notes about this recipe:

  • I strongly recommend using a cast iron skillet since it will produce a better sear (see second step of recipe) than a non-stick one.
  • Use a skillet that is at least 9” to 10” in diameter so it can fit all the chicken and the okra.
  • Be careful to not overcook the chicken in step 5 of the recipe. Start checking whether it is completely cooked at the 3-minute mark.


  • 4 thin-sliced chicken breasts
  • 2 cups diced okra
  • ½ cup chopped dill (tightly packed)
  • 2 tbsp Kasandrinos organic extra virgin olive oil (use discount code SLICEOFPAI for 10% off) (1 tbsp for searing the chicken + 1 tbsp for cooking the entire dish)
  • 2 garlic cloves (minced)
  • A quarter of a small onion (diced)
  • Juice and zest from 2 small lemons
  • 1 cup Bonafide Provisions chicken bone broth
  • 1 tbsp coconut flour
  • Freshly ground salt and pepper as desired


  1. Heat 1 tbsp of olive oil in a heavy skillet over medium high heat.
  2. Salt and pepper both sides of each breast. Place the breasts on the pan and sear on each side until browned, then set aside.
  3. Turn heat down to medium low and add the other tablespoon of olive oil. Sauté onion and garlic in the oil until garlic is fragrant.
  4. Add bone broth, dill, lemon juice and zest, and coconut flour, stirring the mixture until all the ingredients are combined.
  5. Place chicken back in the pan and okra in between the fillets. Cover the pan to allow the chicken and okra to cook in the lemon dill sauce, periodically using a fork to check whether the chicken is completely cooked and adding salt as necessary. This should take about 5 minutes.
  6. Serve chicken with okra with the pan sauce poured over it.