Featured Recipe Lemon Dill Chicken

 

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Healthy Dinner: Lemon and Dill Chicken Recipe

Video taken from the channel: EatingWell


Ingredients. 4 boneless, skinless chicken breasts, (1-1 1/4 pounds) 3 teaspoons extra-virgin olive oil, or canola oil, divided. 1/4 cup onions, finely.

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.

Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown. 2 Mix wine, dill weed, lemon juice and salt. 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.

Shining example: this Healthy Creamy Lemon Dill Chicken recipe is an incredibly easy, quick way to add intense yumminess to your skillet chicken. This creamy yet healthy lemon dill sauce is perfect for spring/summer months, but since we can get both lemon and dill. 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.

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. Ingredients: 1 1/2 pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 5 1/2 tablespoons all purpose flour, divided 1 tablespoon canola oil 1 tablespoon unsalted butter 1 cup chicken stock 2 tablespoons freshly squeezed lemon juice.

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. Heat oil in a large skillet over medium-high heat.

Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes. Step 2 Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.

List of related literature:

Place the remaining lemon-dill butter in a small saucepan, bring to a simmer, and keep at a simmer over low heat.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

For the Citrus Garlic Striped Bass: In a small saucepan at mid-low heat, add the butter, lemon juice and zest, chili powder, garlic, cilantro and dill, until the butter has melted.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Return chicken to pot and stir in garlic mixture, lemon juice, and cilantro; season with salt and pepper to taste.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

COOK the garlic and ginger in the oil in a large saucepan over medium heat until fragrant, 1 to 2 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the chicken, onions, ginger, garlic, and red pepper flakes and cook, stirring occasionally, for 5 minutes, or until fragrant.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

Whisk remaining 3 tablespoons oil, remaining 1 teaspoon lemon zest and 1 tablespoon juice, and remaining 1 tablespoon mint together in separate bowl and season with salt and pepper to taste.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Make the lemon cream sauce: In a small bowl, combine the yogurt, mayonnaise, lemon juice, garlic, thyme, oregano, and dill; season with salt and pepper to taste.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Whisk together: /, cup LEMON JUICE, 3 minced CLOVES GARLIC, a 1-inch piece GINGER, shredded, 1 tsp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Add the parsley, Directions 1 bunch parsley, finely chopped 8 eggs 1/4 teaspoon salt Ingredients Prep time: 10 min • Cook time: 5 min • Yield: 4 servings

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

2 In a small mixing bowl or glass measuring cup, combine the olive oil, honey, mint and parsley, lemon juice, lemon peel, garlic, ginger, cumin, red pepper flakes, cayenne pepper, and salt and black pepper.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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24 comments

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  • Hay Jeff! Got my IP this week and I’m a fan of yours! You’re funny, explain the pot & recipes easy and without the poohaa so many youtubers do. On top of all that, your recipes are DELICIOUS! This recipe is my second of yours (made the beef bourguignon twice:-D) and, what can I say, my boys and hubby love it! Thanks & keep up the good work!

  • Making this today, have made it several times before and it tastes simply great. The sauce is like the one we get at the greek restaurant with stuffed wine leaves…always loved that. It’s also easy and quick, what do you want more?

  • This is my husband favorite dish ❤️Thank you so much for all your great recipes ❣️❣️I just ordered your cookbook & I can’t wait till it comes!!

  • Just got an instant pot when Amazon prime had a sale, have made your recipe for brown rice and it came out beautifully, look forward to trying more of your recipes, and will definitely pass this channel on to my friends thank you.

  • Tried this last night my first pressure cooker recipe! I went off piste a little by using chicken breasts (I browned them first with the saute function). I also grated some of the lemon zest and chucked that in, along with the juice, and I used tarragon instead of dill. It worked pretty well, but the lemon was a bit overpowering, so I’ll leave out the zest next time. Also, Jeff, are you sure the quantity of mustard is right? It was strong! Thanks for the video, Rob.

  • I made this and it was delicious! I had alot of the sauce leftover afterwards, so I have been adding a couple of tablespoons of it to four eggs, beating them and making scamble. It’s so good! Keep up the good work!

  • Made this today in my foodi, used 2 tablespoons of butta and a whole (little)lemon. Yeah this was great! Plus, leftovers so I don’t have to buy lunch at work! Score! Thank you for a great channel, from a new foodi user. Shalom!

  • Hmmm…? How would mushrooms go with this (after the chicken is cooked?) Also…how would you think this sauce (minus the dill but add fresh garlic) go with shrimp?
    But… definitely going to try this recipe tomorrow!:)

  • You absolutely ROCK! My wife and I cook a different one of your recipes every Saturday! Every one has been great. Did you ever consider doing a cook book? I’ve told all my pressure cooker owner friends about you!

  • A couple of weeks ago, I saw an Instant Pot chicken recipe (and I thought it was yours) that used Red Lobster Biscuit Mix. I didn’t think I could get it in Canada, but I have and now I can’t find the recipe. Can you help, please?

  • Are you willing to take recipe requests? I have made 7 or 8 of your recipes now and they are all awesome. Could you come up with a super spicy shrimp with some kind of creamy sauce and pasta pretty please lol. Maybe some veggies added in. I would so grateful!

  • Made this last night for dinner guests plenty of sauce to pour over the white rice I made to go with it. They are still talking about it today everyone loved it! Very easy and delicious. I really love your recipes and find them so easy to follow. I made the beef stroganoff (yum) and did the pot roast. So many things to try! Think I’m going to do mushroom risotto next. Thanks for getting me using this thing. Oh, and Greek yogurt is on the list for next week.

  • Hey Jeffery!! This looks so yummy! We are if I lovers here too! Was wondering what you thought of possibly adding capers to this to make it similar to a piccata taste?? Can’t wait to give it a try

  • I quick released the chicken thighs and noticed they looked undercooked. I used my thermometer and it was rare. I was so sad because I had to put them back in for 8 more minutes. Do you know why the meat was undercooked? Maybe better to wait for the valve to go down? (which I hate ;))

  • I made this for dinner today. This recipe was so easy. I used chicken broth and added some roasted garlic cloves. And the rest of the ingredients as directed. I used chicken tenderloins. I served with brown rice and sauteed asparagus. The only problem was that it was so good I had two helpings…….. There is some sauce left over and I think it would be just wonderful heated up and put over poached eggs on English muffins. YUM……..TY Jeffery. Another winner.

  • This recipe is wonderful and easy! I used thin frozen chicken breast because that’s what I had on hand. Upped the time to 12 minutes. Chicken was perfect and the sauce is to die for.

  • I’m new to IP and am glad someone told me about this channel. Thanks for making it fun to learn. How do I adjust the ingredients and time if I have 4 pounds of drumsticks?

  • Why is it I am not able to print you recipes, I go to the link and press the print button and all I get is a blank page. This happened both on the I pad and on my iPhone 7

  • Another hit!!! Made this tonight…whole chicken in the Instant Pot with 2x the sauce. Delisious??? My husband SAI’s, “Damn, Babe this is so good! Taste like fine dining. I served it with riced garlic and herb cauliflower and sautéed zucchini. Yummy! THANK YOU!!!
    Blessings to you and your family.

  • Now dont forget to add some lemon zest to give it some sparkle! Once spring comes I have to figure out what to do with all my Meyer lemons.

  • Oh I LOVE dill, what a great, quick recipe that I can’t wait to make! Jeff, you ‘ve got me using Better Than Bouillon now for your recipes, but also has me using bone in thighs for broth. Once I got the hang of it, easy peasy to cut the bone out, toss ’em in a ziplock in the freezer. Then throw a bagful in the Instant Pot with a cup or two of Better Than Bouillion (enough to cover the bones), add seasonings (garlic, onions, etc), high pressure 30 minutes, natural release. Strain, defat, freeze in ½ cup cubes to use in all your recipes that call for BTB. Yum!

  • HEY!!! ANNIE!!!!!!! You said Fish sause You Forgot lemon juice!!!. Before Milk Add juice from 1 lemon ‘let it for few seconds to start Boiling and then the other staff’.. And less Pepper!!!. Thank Me Later!!!!!!!

  • Thank You so much for this recipe. Love from India. Btw, can we use dry dill instead of fresh Dill, we don’t really get dill here. Or is there any other herb we can use?

  • This looks so good I was wondering how you record over head shots and equipment you use as I want to do a art channel? Love your recipes I’ve tried a few:)