Tantalize your taste buds with a culinary journey to Eastern Europe with this delectable Chicken and Dill extravaganza! Embark on a flavorful adventure with three distinct recipes that celebrate the harmonious blend of tender chicken and aromatic dill. Indulge in the classic allure of Chicken Kiev, where succulent chicken breasts envelop a rich, herb-infused butter, creating a symphony of flavors. Experience the simplicity yet elegance of Chicken and Dill Soup, a comforting broth teeming with tender chicken, vibrant dill, and earthy vegetables. Elevate your culinary repertoire with Chicken and Dill Casserole, a hearty and satisfying dish featuring succulent chicken nestled amidst a creamy dill-infused sauce, topped with a golden crust. Prepare to be captivated by the vibrant flavors and enticing aromas that define this trio of Chicken and Dill recipes, sure to become favorites in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Potato Dill Asparagus Watercress Lemon Quick & Easy Quick and Healthy Dinner Spring Mint
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
- Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
- Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
- Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.
SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN, LEMON, AND DILL WITH ORZO
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g
CHICKEN, LEMON AND DILL WITH ORZO
From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.
Provided by lecole54
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
- In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
- Pour broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
SKILLET CHICKEN WITH ORZO, DILL AND FETA
Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.
Provided by Sarah Copeland
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
- Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams
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
GREEK YOGURT-AND-DILL-MARINATED CHICKEN
A simple family favorite! Love dill and Greek yogurt? Crave chicken? This easy recipe is sure to please any picky eater!
Provided by tofanic88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
- Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
- Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
- Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
- Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 6.5 g, Cholesterol 110.3 mg, Fat 24 g, Fiber 1 g, Protein 39.6 g, SaturatedFat 7.4 g, Sodium 140.7 mg, Sugar 4.2 g
CHICKEN SCHNITZEL WITH DILL AND SESAME
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture, not just the meat, and add sesame seeds for a nuttier crunch. Serve the dish with Watercress-Apple Relish for a bright, peppery counterpoint.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
- Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
- Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.
CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES
Steps:
- Make the shortcake biscuits
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
- Make the fricassee
- In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
- Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.
CHICKEN SOUP WITH ASPARAGUS, PEAS, AND DILL
Steps:
- Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.
DIJON-DILL CHICKEN AND NOODLES
Make a complete chicken dinner for two in one skillet and in less than 30 minutes, using Progresso™ Light soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
- Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
- Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 7 g, TransFat 0 g
LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE
Steps:
- Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.)
- Preheat oven to 375°F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend. Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.
- Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.
- Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.
- Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.
- Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper.
- Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.
MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS
Steps:
- Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
- Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
- Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
- Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
- Preheat oven to 350°F.
- Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
- Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
- Preheat broiler.
- Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter - or maybe cilantro
Provided by Lorane Abari
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
- Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.
- *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
- Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts : Calories 331.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 73.8, Sodium 1109.1, Carbohydrate 37.8, Fiber 7.3, Sugar 9.4, Protein 36.8
CHICKEN SAUTE WITH LEMON DILL AND FETA
Another recipe from my church's recipe book, submitted by Nancy O. I really like the combination of the flavors.
Provided by ckambic
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat.
- Sprinkle chicken with lemon pepper.
- Put chicken into skillet and cook for 7 minutes each side or until cooked through.
- Take chicken out of skillet and set aside; keep warm.
- Add onion to the same skillet.
- Stir while cooking for 2-3 minutes or until tender.
- Stir in broth, dill, and cup of cheese.
- Stir until cheese is melted.
- Pour sauce over chicken.
- Top with remaining 1/4 cup of cheese.
- Sprinkle with parsley.
Nutrition Facts : Calories 265.4, Fat 11.6, SaturatedFat 5.5, Cholesterol 95.2, Sodium 604.2, Carbohydrate 5.5, Fiber 0.6, Sugar 3.1, Protein 33.1
SPICY CHICKEN WITH YOGURT AND DILL
Steps:
- Place chicken in medium bowl; sprinkle chicken with salt and pepper. Stir in plain yogurt. Refrigerate at least 30 minutes and up to 2 hours.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add shallots, chilies, ginger and cumin; sauté until shallots are tender, about 2 minutes. Add chicken with yogurt and sauté until chicken begins to brown, about 3 minutes. Reduce heat to low, cover and simmer until chicken is cooked through, about 3 minutes. Uncover skillet. Stir in dill. Increase heat to medium-high and simmer until sauce thickens slightly, about 1 minute. Season to taste with salt and pepper and serve.
CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE
Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
- In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.
Nutrition Facts : Calories 499.5, Fat 12.3, SaturatedFat 2.4, Cholesterol 174.2, Sodium 180.2, Carbohydrate 54.8, Fiber 3.8, Sugar 4.4, Protein 40.8
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check the internal temperature. The chicken is safe to consume when it reaches an internal temperature of 165°F (74°C).
- To save marinating time, use store-bought or homemade rotisserie chicken. Shred the chicken and add it to the sauce.
- For a thicker sauce, use less chicken broth. Alternatively, add more cornstarch or flour to thicken the sauce.
- Serve the chicken and dill with your favorite sides. Some popular options include mashed potatoes, rice, pasta, or roasted vegetables.
- To make ahead, prepare the chicken and dill up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat the chicken and dill over medium heat until warmed.
Conclusion:
Chicken and dill is a classic dish that is easy to make and can be enjoyed by people of all ages. The combination of tender chicken, creamy sauce, and flavorful dill makes this dish a winner. Whether you are looking for a quick and easy weeknight meal or a special dish to serve for a party, chicken and dill is a great option.
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