Easy Lemon Dill Chicken Breasts Recipes

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LEMON & DILL CHICKEN



Lemon & Dill Chicken image

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.

Provided by EatingWell Test Kitchen

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 30m

Number Of Ingredients 9

4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
¼ cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice

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 170.3 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 339.5 mg, Sugar 0.7 g

LEMON AND DILL CHICKEN



Lemon and Dill Chicken image

This Lemon and Dill Chicken Is a Lovely Fresh and Clean Dish Perfect to Add to Your Weekly Meal Prep. I Love the Simplicity of This Recipe ...

Provided by Lilly Mathuse

Categories     30-Minute Chicken Meal Recipes, 30-Minute Meal Recipes, Chicken Dinner Recipes, Citrus Recipes, Dinner Recipes, Easy Chicken Breast Recipes, Easy Chicken Recipes, Easy Chicken Recipes for Dinner for Family, Easy Chicken Recipes for Kids, Healthy Recipes for a Self-Quarantine, Healthy Spring Dinner Recipes, Lunch Recipes, Main Dishes

Time 20m

Yield 4

Number Of Ingredients 10

Chicken Breast 4
Salt
Ground pepper
Olive oil 3 tsp
Onion ¼ cup
Garlic 3 cloves
Chicken broth 1 cup
All-purpose flour 2 tsp
Fresh dill 2 tbsp
Lemon juice 1 tbsp

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.

Nutrition Facts : Calories 170, Fat 6.2g, Cholesterol 63mg, Sodium 339mg, Carbohydrate 3.3g, Protein 24.1g

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE



Stuffed Chicken Breasts with Lemon-Dill Sauce image

This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 5

Number Of Ingredients 13

5 slices bacon
1 shallot, chopped
nonstick cooking spray
5 boneless, skinless chicken breasts
¾ cup ricotta cheese
¾ teaspoon garlic powder
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
¼ cup heavy cream
3 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh dill

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
  • Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
  • Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
  • Cook in the preheated oven for 25 minutes.
  • Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
  • Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g

EASY BAKED LEMON CHICKEN



Easy Baked Lemon Chicken image

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 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

EASY LEMON & DILL CHICKEN BREASTS



Easy Lemon & Dill Chicken Breasts image

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

2 chicken breasts (skinless & boneless)
1 tablespoon oil
1/2 cup white wine or 1/2 cup chicken stock
1/2-1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 grated lemon, juice and rind of
1/2 teaspoon lemon pepper seasoning
chopped parsley or green spring onion (to garnish)

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.

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

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

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