Lemon Dill Chicken Cakes Recipes

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LEMON-DILL CHICKEN



Lemon-Dill Chicken image

Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup dry white wine or chicken broth
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
  • Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg

LEMON, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES



Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies image

An easy, one-pan dinner that's fairly hands-off once everything's in the oven. Make sure to chop your veggies into even pieces, or they won't cook properly.

Provided by Kim

Categories     Baked Chicken Thighs

Time 1h10m

Yield 4

Number Of Ingredients 16

3 small russet potatoes, cut into 1/2-inch wedges
1 large onion, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch chunks
5 large radishes, trimmed and cut into wedges
1 ½ tablespoons vegetable oil
1 teaspoon dried dill weed
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh cracked black pepper, or to taste
½ cup whole-milk plain Greek yogurt
1 small lemon, zested and juiced
1 teaspoon dried dill weed
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
4 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
  • Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.
  • Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.

Nutrition Facts : Calories 449 calories, Carbohydrate 34.2 g, Cholesterol 92.8 mg, Fat 22.5 g, Fiber 6 g, Protein 28.9 g, SaturatedFat 6.2 g, Sodium 619.8 mg, Sugar 5.9 g

EASY LEMON DILL CHICKEN



Easy Lemon Dill Chicken image

I found this on fabulousfoods.com and wanted to post it on here to save it. It's a fast and easy (and healthy!) meal.

Provided by Kiki Freebird

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 cup fat free sour cream
1 tablespoon fresh dill, minced or 1 teaspoon dried dill
1 teaspoon ground pepper
1 teaspoon lemon zest, minced

Steps:

  • Preheat oven to 425 degrees.
  • Combine all ingredients except chicken in a small bowl.
  • Spray a medium casserole dish with nonstick cooking spray.
  • Spread 1/4 of the lemon dill sauce on bottom of pan.
  • Arrange chicken breasts on top of sauce in a single layer.
  • Pour remaining sauce over chicken and spread evenly.
  • Bake uncovered for 30-35 minutes, until chicken is no longer pink in the middle.

Nutrition Facts : Calories 194.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 81.3, Sodium 183.2, Carbohydrate 10.1, Fiber 0.2, Sugar 4.6, Protein 28.1

LEMON-DILL CHICKEN PATTIES WITH ORZO



Lemon-Dill Chicken Patties with Orzo image

This is a simple and elegant dish that starts with ground chicken. Lemon and dill make it light and fresh! This came out of a Woman's Day magazine.

Provided by Sharon123

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 cups uncooked orzo pasta
2 tablespoons snipped dill
2 tablespoons reduced-fat sour cream
1 tablespoon lemon juice
2 teaspoons butter or 2 teaspoons margarine
1/4 teaspoon salt
1 cup fine fresh breadcrumb
1/4 cup sliced scallion
2 tablespoons reduced-fat sour cream
2 tablespoons snipped dill
2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 lb ground chicken
2 teaspoons olive oil

Steps:

  • Cook orzo in lightly salted water as package directs.
  • Drain; return to pot.
  • Add remaining orzo ingredients; toss to mix.
  • Cover to keep warm.
  • While orzo cooks, mix Patties ingredients except chicken.
  • Add chicken; mix well.
  • Form into sixteen 1/2-inch thick patties.
  • Heat oil in large nonstick skillet.
  • Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
  • Serve with orzo.
  • Serves 4.

Nutrition Facts : Calories 525.5, Fat 17.4, SaturatedFat 5.8, Cholesterol 108.4, Sodium 729.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3.4, Protein 30.9

BAKED LEMON-DILL CHICKEN BREASTS



Baked Lemon-Dill Chicken Breasts image

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.

Provided by Rhonda Slauenwhite Frank

Categories     Baked Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 9

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

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).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g

SLOW-ROASTED LEMON DILL CHICKEN



Slow-Roasted Lemon Dill Chicken image

The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. -Lori Lockrey, Pickering, Ontario

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 12

2 medium onions, coarsely chopped
2 tablespoons butter, softened
1/4 teaspoon grated lemon zest
1 broiler/fryer chicken (4 to 5 pounds)
1/4 cup chicken stock
4 sprigs fresh parsley
4 fresh dill sprigs
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill., Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°)., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 429 calories, Fat 26g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 565mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

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Top Asked Questions

What can I do with fresh lemon and dill sauce?
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo. Read the full recipe after the video. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
How do you thicken chicken thighs with dill?
In a measuring cup, whisk 1 cup of chicken broth, 2 teaspoons of flour, 1 tablespoon of dill and 1 tablespoon of lemon juice. Pour the sauce into the skillet and cook, while whisking, for about 3 minutes until slightly thicker. Reduce the heat to low and return the seared chicken, along with any juices, to the skillet.
How long do you cook Dill for in a skillet?
Cook, while tossing, for about 1 minute until fragrant. In a measuring cup, whisk 1 cup of chicken broth, 2 teaspoons of flour, 1 tablespoon of dill and 1 tablespoon of lemon juice. Pour the sauce into the skillet and cook, while whisking, for about 3 minutes until slightly thicker.

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