How would you like to learn how to cook a simple yet delicious Chicken With Dill Recipe? If so, you’re in the right place. Below you’ll find an easy to follow guide to creating this delicious dish — all you’ll need are a few simple ingredients, some pots and pans, a cutting board and some knives.
Chicken with Dill is a very popular recipe and here is my twist on it. It’s simple, easy to make, and delicious to eat.
Baked Lemon-Dill Chicken Breasts
Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.
How to Make Baked Lemon Dill Chicken Breasts
Watch this video, and learn how to make simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. It’s best served over a bed of rice.
Read the full recipe after the video.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Yield: 4 servings
Original recipe yields 4 servingsIngredient Checklist
- 4 (5 ounce) boneless chicken breasts
- 4 tablespoons honey
- 5 lemons
- 4 teaspoons dried dill weed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 4 tablespoons butter
- Step 1Preheat the oven to 425 degrees F (220 degrees C).
- Step 2Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
- Step 3Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
- Step 4Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Lemon Chicken in Dill Cream Sauce
Total Time:35 MINUTES
Lemon Chicken in Dill Cream Sauce is a 30 minute meal you’ll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make – you will want to lick the pan clean!
So there it was, just staring at me. I sighed and picked it up, turned it around in my hands, gave it one last, long stare, and set it down again. “Boneless, skinless chicken breasts,” I said to the chicken (we’ve all talked to the chicken, admit it). “What do you want to be tonight?”
Unfortunately, the chicken didn’t answer (as I’m sure you’re probably relieved to hear). It never does, but that doesn’t stop me from asking. Although I know a package of chicken is no more a forecaster of future dinners than, say, a box of pasta is, sometimes conferring with it causes a lightbulb to go off in the recipe-making part of my brain. Sometimes I look at the chicken and it says “Grill me,” or “I’d love to be on a salad,” or even, “You know you don’t want to deal with me, just order pizza.”
But at that moment, I was getting zero feedback. So, I took matters into my own hands, and turned my attention to the ingredients in my fridge and pantry. Luckily, they were much more forthcoming. (This is a judgement-free blog, people.)
The lemon and dill declared their undying friendship, and really that’s all I needed to hear to decide to make this Lemon Chicken in Dill Cream Sauce out of that noncommittal pack of chicken. And, I must say, you can tell from the photos how happy it is. I mean, it was practically smiling as I dished it up. Then, I was smiling and my husband and my kids were all smiling as we hungrily ate it up. And that, my friends, is the true story of how this dinner came to be.
How do you Make Lemon Chicken on the Stove?
If you don’t have an oven-safe dish (see note, below), or don’t want to transfer this to a baking dish, or your stove is broken, or any other reason why the stovetop is what you have to work with at the moment, don’t fret. You can make this recipe through step 2. Then, return the chicken to the skillet, and add a lid. Turn the heat down to medium-low and continue to cook everything all together for another 15 minutes or so, or until juices run clear when the chicken is poked with a knife.
Do Chicken Thighs Taste Different than Chicken Breasts?
Yes, they do taste slightly different. The reason I my ingredients lists often call for either is to account for a matter of preference. While both parts of the chicken are flavorful, chicken breasts are made of white meat and chicken thighs are dark meat. That means that chicken thighs have more fat in the meat. Also, chicken thighs are generally sold with the skin on, and that adds to their fat content (but that’s easy enough to remove if you don’t like it).
Although there is more fat on chicken thighs, it’s the “good” kind of fat, so it’s nothing to get too concerned with. However, it’s this additional fat content that changes the flavor of the chicken. Chicken thighs tend to be more “meatier” tasting, for lack of a better word. They possess a richer, more robust chicken flavor, whereas the breasts, while delicious, tend to take on more of the flavor of whatever spices, marinades, or rubs you happen to be cooking them with.
Best Side Dishes for Lemon Chicken
Honestly, I like to keep the sides simple since this dish is so flavorful on its own. I tend to spoon this over rice or wide egg noodles. Or, you could toss just about any kind of pasta with the sauce, portion it out onto plates or shallow bowls, then top each little pasta nest with a chicken breast. You could even add a sprig or two of dill and a thin slice of lemon to “fancy” it up when plating for dinner guests. Just add a yummy side salad—they’ll never know this only took you 30 minutes!
CREAMY DILL CHICKEN
Creamy Dill Chicken | This simple chicken dinner is a One-Pan dish and comes together in less than 30-minutes. This recipe goes perfectly with a side of rice or mashed potatoes and some greens or carrots. Make the chicken and the creamy dill sauce in the same pan for an easy, flavorful dinner with simple ingredients like chicken, onion, broth, butter, cream, and fresh dill.
If your garden is growing like mine then come dinner time, you pop out there and you’re like “hello fresh dill! hello basil, ilysm! thyme, you’re looking beautiful!“
I’m not the only one who compliments and encourages their plants, herbs included, right?
Spread love. It never hurts. And while you’re at it, make and share this creamy dill chicken with someone you love. It’s creamy and dilly and lovely. My favorite way to have this is with mashed potatoes, so I can scoop up all the extra sauce – you don’t want to leave that sitting on the plate, trust me!
INGREDIENTS YOU NEED
- chicken breast fillets (or slice your chicken breast into strips)
- butter – unsalted
- half of an onion
- cream – 18%
- chicken broth
- salt and pepper and a bit of oil for cooking
- fresh dill! (sub in dried if you like, but fresh is SO GOOD)
- The onion – you could sub in a shallot instead if you like, or a red onion.
- The cream – I use 18% but you could definitely use heavy cream, like 35% whipping cream if you prefer – very helpful for a keto/low carb meal plan.
- The fresh dill – you can use dried dill if you like and it will taste great, BUT I think fresh herbs take things up a notch and the fresh dill here really is lovely, but use whatever is available to you – we’re not fussy here.
HOW TO MAKE CHICKEN WITH A CREAMY PAN SAUCE
Start off with a medium nonstick frying pan (I LOVE this “rock” style one from Starfrit, I use it all the time) over medium-high heat. Add the oil and then season the chicken breast fillets (simply slice large chicken breasts into ½ inch wide strips.)
Next, add the chicken to the hot pan and cook for about 2-3 minutes or so on each side, or until nicely browned on the outside and almost fully cooked.
Add the diced or sliced onion and cook that for a few minutes. You can add another splash of oil if you need it.
Once the chicken is cooked through and the onion is browned, remove the chicken to a plate temporarily and add the broth. Cook it, uncovered, for about 10 minutes or so, until it reduces in volume by about half.
Now add the chicken back in and add the cream and heat it through. Once everything is hot, add the butter. Stir just until the butter melts and has incorporated and then take the pan off the heat (so the sauce doesn’t split apart) and add the dill. If you find your sauce has split a bit, put it back over low heat and whisk in a bit more cream. It should come back together.
Serve with more fresh dill lightly sprinkled over top and the sides of your choice.
TIPS AND TRICKS
- To get a creamy sauce that isn’t thin, make sure you cook the broth down well so that it reduces by about half.
- Add the cream and don’t overheat it – that will thin it out as well.
- Do not add a lid – that also thins sauce out because it catches everything that steams off and puts that moisture right back into your sauce.
- Remove from the heat as soon as the butter melts in and incorporates – otherwise the sauce can separate.
* In my photos, the sauce was starting to separate by the time I finished my photos.
My sauce separated and looks oily, what do I do?
Try heating over low and add a splash of cream then whisk together – heating very gently.
What vegetables go well with dill?
Carrots and cucumbers are my favorites with dill! And mashed potatoes 🙂