Best 14 Dilly Chicken Breasts Recipes

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Indulge in a culinary journey with our tantalizing dilly chicken breasts, a symphony of flavors that will tantalize your taste buds. This delectable dish features juicy, tender chicken breasts lovingly seasoned with a vibrant blend of herbs, spices, and the refreshing zest of dill. Savor the perfect balance of savory and tangy flavors as you bite into the succulent chicken, complemented by a creamy and flavorful sauce that elevates the dish to new heights.

Our collection of dilly chicken breast recipes offers a diverse range of culinary experiences. From the classic and comforting baked dilly chicken breasts to the innovative and flavorful dilly chicken breasts with lemon caper sauce, each recipe promises a unique and unforgettable taste sensation. Whether you prefer the simplicity of pan-fried dilly chicken breasts or the richness of slow-cooker dilly chicken breasts, our recipes cater to every palate and cooking preference.

So, embark on this culinary adventure with us and discover the delightful world of dilly chicken breasts. Prepare to be amazed by the explosion of flavors that await you with every bite. Let your taste buds rejoice as you savor each succulent morsel of this extraordinary dish.

Here are our top 14 tried and tested recipes!

LEMON CHICKEN IN DILL CREAM SAUCE



Lemon Chicken in Dill Cream Sauce image

Lemon Chicken in Dill Cream Sauce is a 30 minute meal you'll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make - you will want to lick the pan clean!

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 13

4 boneless skinless chicken breasts (OR 4-6 chicken thighs)
salt and pepper (to taste)
1 tablespoon oil
2 tablespoons butter
1 tablespoon honey
½ teaspoon each dried oregano, dried basil, garlic powder
1 tablespoon butter
2 teaspoons minced garlic
½ cup chicken broth (I used low sodium )
⅔ cup heavy cream (OR half & half plus 1 tablespoon corn starch)
juice of ½ lemon (about 2 tablespoons)
1 tablespoon chopped fresh dill
cracked black pepper (to taste)

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.

Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 25 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 128 mg, Sodium 266 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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

SOUR CREAM 'N' DILL CHICKEN



Sour Cream 'n' Dill Chicken image

With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

8 chicken drumsticks, skin removed
Pepper to taste
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
1 can (4 ounces) mushroom stems and pieces, drained
Paprika
Cooked wide egg noodles, optional

Steps:

  • Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

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

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE



Chicken Breasts With Creamy Dill Pan Sauce image

Boneless chicken breasts are cooked in butter and olive oil with a creamy dill sauce in this recipe. Use fresh or dried dill for the seasoning.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 40m

Yield 4

Number Of Ingredients 9

4 boneless chicken breast halves (or cutlets, about 1 1/4 to 1 1/2 pounds)
1/2 teaspoon seasoned salt
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chicken broth (low sodium)
1/2 cup half-and-half (or light cream)
1 tablespoon flour
1 teaspoon dried dill weed (or 2 teaspoons freshly chopped dill weed)
Optional: garnish with fresh chopped parsley

Steps:

  • Gather the ingredients.
  • Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
  • In a large skillet over medium-high heat, melt the butter and olive oil.
  • When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
  • Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
  • Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
  • In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
  • Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
  • Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Cholesterol 163 mg, Fiber 0 g, Protein 55 g, SaturatedFat 6 g, Sodium 367 mg, Sugar 1 g, Fat 16 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g

THE REAL "DILL" CHICKEN SANDWICH



The Real

Provided by Sunny Anderson

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

2 large boneless, skinless chicken breasts
1 small bunch fresh dill leaves
1 bunch parsley leaves 1 lemon, zested and juiced
1/4 cup olive oil, plus 2 tablespoons
Salt and freshly ground black pepper
1/2 cup sour cream
1/3 cup mayonnaise
4 pepperoncini peppers, finely chopped
1 large ciabatta loaf, cut into 4 equal pieces
8 ounces baby greens or red leaf lettuce

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.

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.

DILLY BELOVED CHICKEN BAKE



Dilly Beloved Chicken Bake image

Make and share this Dilly Beloved Chicken Bake recipe from Food.com.

Provided by Pamela

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons lemon zest
1 garlic clove, crushed
salt and pepper, to taste
4 boneless skinless chicken breasts

Steps:

  • Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
  • Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve.
  • For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.

Nutrition Facts : Calories 193.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 204.9, Carbohydrate 15.5, Fiber 0.5, Sugar 12.5, Protein 27.8

DILLY CHICKEN



Dilly Chicken image

This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.

Provided by Kim Truba

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h15m

Yield 4

Number Of Ingredients 6

3 pounds bone-in chicken pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup sour cream
1 teaspoon dry onion soup mix
1 teaspoon dried dill weed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
  • Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 10.8 g, Cholesterol 175.9 mg, Fat 43.4 g, Fiber 0.1 g, Protein 51.1 g, SaturatedFat 16.5 g, Sodium 713.2 mg, Sugar 4.1 g

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

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE



Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

LEMON-DILL CHICKEN



Lemon-Dill Chicken image

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

1/4 cup butter or margarine
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup dry white wine or chicken broth
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
2 medium green onions, sliced (2 tablespoons)

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

DILL CHICKEN BREASTS



Dill Chicken Breasts image

This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.

Provided by Irmgard

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
1 pinch salt
1 pinch pepper
1 teaspoon butter
1 teaspoon vegetable oil
1/4 cup white wine or 1/4 cup chicken stock
1/3 cup whipping cream
1 tablespoon fresh dill
2 teaspoons chopped fresh chives or 2 teaspoons green onions
1/2 teaspoon lemon juice
lemon slice (to garnish)
dill sprigs (to garnish)

Steps:

  • Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
  • In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
  • Remove from the pan and keep warm.
  • Pour off all the fat from the pan.
  • Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
  • Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
  • Stir in the dill, chives, lemon juice, and salt and pepper to taste.
  • Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
  • Garnish with lemon slices and dill sprigs.

Nutrition Facts : Calories 346.5, Fat 21.9, SaturatedFat 11.3, Cholesterol 134.8, Sodium 247.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 26.3

DILLY CHICKEN BREASTS



Dilly Chicken Breasts image

I consider this to be one of my "safe" recipes. No matter how many times I make it, the chicken turns out moist and delicious. It's a guaranteed hit with family and friends.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup lemon juice
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon dried minced onion
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and set aside. Place chicken in a large resealable plastic bag. Pour remaining sauce over chicken. Seal and turn to coat. Marinate for 15 minutes. , Drain; discard marinade. Grill chicken, covered, over medium-low heat, for 5-7 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Nutrition Facts :

Tips:

  • Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Use fresh dill: Fresh dill has a more intense flavor than dried dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly. Cook the chicken in batches if necessary.
  • Cook the chicken until it is cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Dilly chicken breasts are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The chicken is tender and juicy, and the dill sauce is flavorful and creamy. This dish is perfect for a weeknight meal or a special occasion. Serve dilly chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or rice. You can also use the dilly sauce to flavor other dishes, such as pasta or fish.

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