DILL-LEMON CHICKEN
From the fix it and forget it lightly cookbook. Creamy and yummy, but not very guilty. We like this served over brown rice or herbed rice. Please note that the cooktime is for chicken breast halves NOT whole chicken breasts. Adjust accordingly. Also, this is intended for crockpots with heating elements in the sides and bottom not the ones with heating elements on the bottom.
Provided by SarahBeth
Categories < 4 Hours
Time 3h5m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sour cream and all seasonings in a small bowl and whisk until smooth.
- Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
- Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
- Cover and cook on low for 3-4 hours.
Nutrition Facts : Calories 188.3, Fat 2.3, SaturatedFat 0.9, Cholesterol 74.2, Sodium 122.9, Carbohydrate 9.8, Fiber 0.1, Sugar 4.6, Protein 30.3
LEMON DILL CHICKEN
A lowfat marinated broiled chicken. Great with rice! Three hour marinating time not included in prep time. From Betty Crocker's New Choices Cookbook.
Provided by ChipotleChick
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in a dish.
- Add the chicken, and turn to coat with the marinade.
- Cover and refrigerate 3 hours at the least, but no more than 24.
- Set oven on broil.
- Spray a broiler pan with nonstick spray.
- Lift the chicken out of the marinade, reserve the marinade.
- Put the chicken in the pan.
- Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade.
- Cook another 7 minutes or until juices run clear.
Nutrition Facts : Calories 140.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 175, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 27.6
GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
- Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
- Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.
THE REAL "DILL" CHICKEN SANDWICH
Provided by Sunny Anderson
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
- In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
- Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
- Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
- To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
LEMON DILL CHICKEN
Make and share this Lemon Dill Chicken recipe from Food.com.
Provided by CrimsonPhoenix
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.
Nutrition Facts : Calories 211.8, Fat 8.7, SaturatedFat 4.9, Cholesterol 92, Sodium 101.6, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 29
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
LEMON-DILL CHICKEN
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
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
EASY LEMON DILL CHICKEN
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
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, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES
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
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
CHICKEN WITH LEMON, DILL AND CAPERS
Make and share this Chicken With Lemon, Dill and Capers recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
- Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
- Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
- Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.
Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 1.6, Cholesterol 73.5, Sodium 227.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 27.9
DILL AND LEMON MAYO CHICKEN
Make and share this Dill and Lemon Mayo Chicken recipe from Food.com.
Provided by sandithepirate
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
- Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
- (Can use pork chops instead of chicken as well -- turns out delicious!).
Nutrition Facts : Calories 364.2, Fat 14.9, SaturatedFat 2.6, Cholesterol 116.6, Sodium 505.7, Carbohydrate 17.3, Fiber 0.7, Sugar 2.8, Protein 38.3
EASY LEMON & DILL CHICKEN BREASTS
Make and share this Easy Lemon & Dill Chicken Breasts recipe from Food.com.
Provided by Jen T
Categories Chicken Breast
Time 27m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a non stick pan and cook the chicken over medium heat until a nice golden brown on each side.
- Takes about 8mins in total.
- Meanwhile mix wine, dill, lemon rind, juice and lemon pepper seasoning together.
- Pour over browned chicken and heat to boiling, then reduce and simmer for about 15mins.
- Remove chicken from pan and bring sauce back to the boil to reduce to about half.
- Pour over chicken and garnish with the parsley or spring onion.
- Serve over boiled or steamed rice with a salad on the side if liked.
LEMON & DILL CHICKEN
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. Credit to Eating Well.
Provided by hollyberry117
Categories Chicken Breast
Time 30m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Nutrition Facts : Calories 187, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 156, Carbohydrate 3.7, Fiber 0.3, Sugar 0.6, Protein 26.7
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.
Provided by Rhonda Slauenwhite Frank
Categories Baked Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
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
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
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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LEMON & DILL CHICKEN RECIPE - EATINGWELL
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- 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. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
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