Lemon Dill Chicken Food

HEALTHY CREAMY LEMON DILL CHICKEN RECIPE

Steps:

• Use paper towels to thoroughly dry chicken pieces, ensuring all excess moisture is removed. Set aside.
• In a small bowl, combine kosher salt, garlic powder, onion powder, and black pepper to form seasoning mixture. Evenly sprinkle seasoning over both sides of each chicken breast, pressing in to adhere mixture.
• Heat olive oil in a large skillet over medium high heat. When oil is hot, add chicken, taking care not to overcrowd. Cover skillet, leaving about a quarter of pan uncovered, to allow steam to escape. Cook until chicken is browned on both sides and center is no longer pink, no more than 165F internal temp for thickest center portions (approx 3-4 min per side, depending on thickness and starting temp of your chicken) Transfer cooked chicken to separate plate and keep warm.
• In a bowl, gently whisk together the lemon dill sauce ingredients until well incorporated. Pour sauce into same skillet (now empty) and constantly stir over medium-high heat, uncovered, until reduced by half (about 5 min.) You should end up with about 1 cup of sauce.
• Pour sauce over chicken and serve with garnish, if desired.

LEMON DILL CHICKEN

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.

LEMON & DILL CHICKEN

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.

SKILLET LEMON DILL CHICKEN THIGHS

Steps:

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.

SKILLET LEMON AND DILL CHICKEN

Steps:

• Season the chicken cutlets generously on both sides with kosher salt and pepper. In a wide bowl or plate, combine the arrowroot and almond flour. Individually dredge each of the chicken cutlets by rolling it into the arrowroot flour mixture until well coated. Shake off excess and set aside on a clean plate and continue until all the chicken is coated. Heat 3 tbsp of the oil in a large non-stick skillet over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer cooked chicken to a clean plate and set aside. You will likely need to do this in two batches. Continue until all chicken is cooked through. Reduce heat to medium-low and add the remaining teaspoon of olive oil to the same skillet. Add the garlic and gently cook, stirring and being careful not to burn, for 30 seconds. Pour in the broth, lemon, and dill and stir to combine. Nestle the browned chicken back into the sauce and let simmer until the sauce has thickened and coated the chicken, 3 to 5 more minutes. Serve and enjoy.

LEMON AND DILL CHICKEN

Steps:

• Generously season 4 boneless and skinless chicken breasts with salt and pepper all over.
• In a large, heavy skillet over medium-high heat, heat 1½ teaspoons of oil and add the seasoned chicken breasts. Cook for about 3 minutes per side until sear and well browned. Set aside on a plate and cover with aluminum foil.
• Return the skillet to the heat and reduce to medium. Heat 1½ teaspoons of oil and add ¼ cup of finely chopped onion and 3 cloves of minced garlic. 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.
• Reduce the heat to low and return the seared chicken, along with any juices, to the skillet. Simmer for about 4 minutes until the chicken is cooked through. Transfer chicken to a serving plate.
• Season the sauce with salt and pepper to taste and pour over the chicken.
• Garnish with 1 tablespoon of freshly chopped dill for serving.

LEMON DILL CHICKEN

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.

LEMON-DILL CHICKEN

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.

EASY LEMON DILL CHICKEN

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.

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.

EASY LEMON & DILL CHICKEN BREASTS

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.

DELICIOUS LEMON-DILL CHICKEN

Steps:

• Mix together 2-tbsp flour, salt and pepper. Coat chicken with mixture.
• Heat oil in large non-stick skillet. Add breasts and cook over medium-high heat until golden brown, turning once and cooked through.
• Remove chicken to a plate.
• Add chicken broth flour mix, lemon juice and garlic to skillet. Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened.
• Remove skillet from heat and add butter and fresh dill.
• Return chicken to skillet and coat with sauce.

SLOW-ROASTED LEMON DILL CHICKEN

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.

LEMON DILL CHICKEN

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.

CHICKEN IN LEMON-DILL BUTTER

Steps:

• Melt butter in large skillet over medium high heat. Arrange chicken pieces skin side down and fry about 5 minutes or until golden. Turn pieces over, briefly brown the other side; then remove from pan and set aside.
• Add garlic to skillet; sauté until lightly brown (1 minute). Stir in salt, pepper lemon juice and lemon zest.
• Return chicken pieces, skin side up, to skillet and bring just to a boil. Turn down heat immediately, cover, and simmer over low heat for 15 to 20 minutes or until chicken is tender and the thickest parts are 170˚F.
• Stir in chopped dill weed and simmer an additional minute.
• Arrange chicken pieces over bed of rice and spoon lemon-dill butter sauce over top.
• Garnish with dill weed or parsley and lemon wedges.

LEMON-DILL CHICKEN CAKES

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.

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).

LEMON, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES

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.