Chicken With Dill Sauce Recipes

CHICKEN AND BROCCOLI WITH DILL SAUCE

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

LEMON CHICKEN IN DILL CREAM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
• Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
• Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE

Steps:

• Dredge chicken breasts in flour and season with salt and pepper
• Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
• Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
• Plate chicken breasts and spoon sauce on top.

CHICKEN WITH DILL SAUCE

Steps:

• Trim excess fat from chicken.
• Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
• Place chicken in 13x9x2" baking dish.
• Combine next 5 ingredients in a small bowl; pour over chicken.
• Cover and refrigerate 2 hours.
• Remove chicken from marinade, discarding marinade.
• Coat a grill with cooking spray.
• Grill chicken 6" over med coals 8 minutes, turning once.
• Arrange chicken on a serving platter; garnish with lime wedges.
• Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.

BAKED LEMON-DILL CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
• Zest 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.
• Bake 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).

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

DILL CHICKEN WITH CREAM SAUCE

Steps:

• Melt butter in 10 inch skillet until sizzling.
• Halve and pound thin the chicken breasts.
• Add the salt, dill, pepper and garlic to skillet with butter.
• Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
• Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
• Serve on top of chicken.
• Can also be served on rolls with lettuce and tomato.

DILLY CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
• Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.