Dill Chicken Recipe

Baked and ready in 30 minutes. Learn to make this delicious dill chicken recipe with garlic and lemon. Take an ordinary chicken and easily transform it into an irresistible, flavorful dish with only five ingredients. This is a simple one-pan baked recipe for you all to try and fall in love with!

I had been craving this recipe for days and finally got my hands into a bunch of fresh dills and immediately got into the kitchen and baked it for dinner. Just a mouthwatering and delicious, easy dinner, as always! Baked and ready in 30 minutes.

Adding aromatic herbs such as dill to this recipe is a great way to boost the dish’s flavor without adding more calories. Removing the fat and skin is another way to cut calories without sacrificing too much taste.

Dill adds a grassy, sweet fennel-like taste and complements it with garlic and herbs such as mint, which I have used in the pasta salad to accompany this dish. And it does not take more than one bite to realize how great of a taste this dish has to offer.

Ingredients

• Chicken. I used whole chicken with bone. I removed most of the skin and fat and cut it into small pieces, about the size of a lemon. You can use chicken breast and/or thighs. Leftovers can go into a delicious chicken salad croissant, bone-in chicken breast recipe, or chicken quesadilla recipe like that from Chef Dennis.
• Fresh dill with the stem. Try to find fresh dill since dried dill has way less aroma and flavour.
• Fresh onions and garlic add a lot of flavour to the dish. If you do not have fresh ones, you can use onion and garlic powder.
• Lemon juice adds a delicious citrus flavour to the dish. Add lemon zest for more lemon flavour.
• Seasonings. Salt & pepper as needed to taste.
• Oil. Such as avocado oil. Olive oil is a good alternative.

How to Make Dill Chicken

Follow along with my easy instructions to see how to make the dill chicken recipe at home.

Step 1. Gather the ingredients and preheat the oven to 400 °F/200 °C

Step 2. Saute onion and sear the chicken. Add 2 tbsp. of oil to a hot skillet over medium-high heat and saute the chopped onion. Set it aside.

In the same skillet, add 2 tablespoons of oil, sear the chicken cuts, and season them with salt and pepper to taste. Then add the sauteed onion to the seared chicken and stir around.

Step 3. Add dill & garlic, and bake. Add chopped fresh dill and garlic.

Bring it to a gentle simmer. There is no need to add water. Then pop the skillet into the oven and bake it uncovered for 20 minutes or till tender and golden brown.

Step 4. Add lemon juice and serve. Add the lemon juice while the chicken is hot out of the oven. Stir around and serve it with your favorite side dishes such as this farfalle pasta salad with fresh vegetables. ENJOY!

Tips

• Use bone-in chicken cuts. They add more flavor to the dish. Bone-in cuts take longer to cook.
• Cut the chicken small, so they cook faster.
• Double the dill. If you like to boost the dill flavour in the recipe, double the amount of the dill.
• Use the dill stem. Do not leave out the dill stem; finely chop them; they add more flavor to the dish.
• Use fresh dill. If possible since dry dill does not have enough flavor and aroma.
• Saute onion and chicken. A great way to make the dish flavorful.
• Serve it with your favorite side dishes. I served it with a delicious pasta salad with fresh veggies.
• Baked covered. Baking the chicken cuts uncovered will result in a crispier result. However, if you wish to have a soft cooked texture, cover the skillet with aluminum foil and bake it.
• Adjust for baking time. If you cut the chicken into smaller pieces or bigger chunks than mine, make sure to adjust for baking time. Also, chicken cuts with no bones, especially breast meat, cook faster.
• Use high heat. Regardless of the size or the chicken parts you use, cook them at a high oven temperature of 400°F and do not overbake them.

Substitutes

• Substitute chicken. Use beef or fish. I particularly like dill with fish.
• Make it vegan. Substitute chicken with cooked beans, chickpeas, lentils, or soaked chopped nuts such as walnut, cashew, or peanut.
• Replace onion. Leeks, chives, garlic, or shallot are great options.
• Substitute avocado oil. Instead, use butter, ghee, coconut, avocado, or olive oil.
• Add your favorite spices and herbs. This is an easy way to boost the dish’s flavor without adding more calories. Spices: cumin, ginger, cayenne pepper, or turmeric. Herbs: Replace dill with your favorite herbs such as cilantro, chives, oregano, mint, parsley, basil, and rosemary.
• Use dry dill. If you are going to use dry dill, use 1/3 of a cup of dry dill for the recipe.

Variations

• Use the dill chicken in other dishes. Toss chopped cooked dill chicken into green or vegetable salads for a boost of protein. Add the dill chicken to your favourite soup recipe. Make a quick dill chicken sandwich with it.
• Add cream. Add sour cream to the chicken to make creamy dill chicken. Plain whole-milk yogurt, Greek yogurt, hard cheese, cottage cheese, cream cheese, or heavy cream are other great alternatives to sour cream.
• Alter cooking method. Cook it in a slow cooker, instant pot, or stovetop instead of baking it in the oven.
• Make a dill chicken and rice casserole.
• Turn it into herb stew. Add more sauteed aromatic herbs such as parsley, cilantro, and chives to make chicken stew with herbs.

Equipment

Use a 10-inch cast-iron skillet to make the recipe.

Storage and Reheat

Store in an airtight container in the fridge for up to 3 days. Whenever ready to serve, let it heat up slowly on a stovetop.

You can freeze this dish in a freezer-safe bag for up to 3 months. Let it thaw in the fridge the night before, then heat on the stovetop.

What to Serve with Lemon Dill Chicken

This baked dill chicken recipe goes well with almond milk mashed potatoes or grains such as my pasta e piselli recipe or Risotto allo Zafferano (Saffron risotto recipe) or quinoa. Any sauteed or baked vegetables, such as this recipe for Ultimate Teriyaki Cabbage , fermented vegetables, or fresh salads work fine. I served it with Farfalle pasta salad made with freshly chopped vegetables.

Want more side dish ideas? Check out these delicious, nutritious side dishes:

• Garlic sesame green beans
• Biscuit recipe no milk
• Easy sourdough discard flatbread
• Vegetarian broccoli cheddar soup
• Easy sourdough discard naans

I hope you get to try this scrumptious one-skillet baked dill chicken recipe that is so simple and easy to make. This lemon dill flavor-infused tender and juicy chicken will sure to please your entire family!

Let me know how you liked it. I love to hear from you!

Please rate, comment, and share this recipe on Pinterest. Thank you!

FAQ

Want more chicken recipes? Check out these simple healthy chicken recipes:

• Gluten free sweet and sour chicken
• Oven baked chicken with parmesan
• Chicken and yellow rice casserole

If you tried making this recipe or any other recipe on my website, please leave a star rating and let me know how you go in the comments below. I love hearing from you!

Dill Chicken Recipe

A simple baked garlic dill chicken with lemon transforms an ordinary chicken into an irresistible, delicious dish full of flavour.

4.65 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Chicken recipes

Cuisine American, British

Servings 6 Servings

Calories 534 kcal

Equipment

• 1 10-inch cast-iron skillet pan or similar.

Ingredients

  

1x2x3x

• 4 tbsp. Oil. Such as Avocado Oil. Divided.
• 1 medium-sized onion chopped
• 3 lb of chicken; I used whole chicken with bone. I removed the chicken skin and fat and cut it into small pieces. about the size of a lemon
• salt and Pepper to taste
• 2 oz of fresh dill with stem about 1 cup of finely chopped fresh dill
• 3 cloves of garlic chopped
• 2 tbsp. lemon juice

Instructions

 

• Gather the ingredients and preheat the oven to 400 °F/ 200C
• Saute onion and sear the chicken.

  Add 2 tbsp. oil to a hot skillet over medium-high heat and saute chopped onion. Set it aside.

  Then, in the same skillet/pan, add 2 tbsp. Oil and sear the chicken cuts and season them with salt and pepper to taste. Then add the sauteed onion to the seared chicken and stir around.
  3 lb of chicken; I used whole chicken with bone. I removed the chicken skin and fat and cut it into small pieces., 1 medium-sized onion, 4 tbsp. Oil. Such as Avocado Oil.
• Add dill & garlic and bake. Add the chopped fresh dill and garlic. Bring it to a gentle simmer, no need to add water. Then pop the skillet into the oven and bake it uncovered for 20 minutes or till tender and golden brown.
  2 oz of fresh dill with stem, 3 cloves of garlic
• Add lemon juice and serve it. Add the lemon juice while the chicken is hot out of the oven. Stir around and serve it with your favorite side dishes. ENJOY!
  2 tbsp. lemon juice

Notes

• Use bone-in chicken cuts. They add more flavor to the dish. Bone-in chicken cuts take longer to cook.
• Cut chicken small. Make the chicken cuts small, so they cook faster.
• Double the dill. If you like to boost the dill flavor in the recipe, double the amount of the dill.
• Use the dill stems. Do not leave them out; finely chop them, and they will add more flavor to the dish.
• Use fresh dill. If possible, since dry dill does not have enough flavor and aroma.
• Saute onion and chicken. It is a great way to make the dish flavorful.
• Serve it with your favorite side dishes. I served it with a delicious pasta salad with fresh veggies.
• Baked covered. Baking the chicken cuts uncovered will result in a crispier chicken. However, if you wish to have a soft cooked chicken texture, cover the skillet with aluminum foil and bake it.
• Adjust for baking time. Adjust for baking time if you cut the chicken into smaller pieces or bigger chunks than mine. Also, chicken cuts with no bones, especially chicken breast, cook faster.
• Use high heat. Regardless of the size or the chicken parts you use, cook them at a high oven temperature of 400°F /200C and do not overbake them.

Substitutes

• Substitute chicken. Use beef or fish. I particularly like dill with fish.
• Make it vegan. Substitute chicken with cooked beans, chickpeas, lentils, or soaked chopped nuts such as walnuts, cashews, or peanuts.
• Replace onion. Leeks, chives, garlic, or shallot are great options.
• Substitute avocado oil. Instead, use butter, ghee, coconut, avocado, or olive oil.
• Add your favorite spices and herbs. This is an easy way to boost the dish’s flavor without adding more calories. Spices: cumin, ginger, cayenne pepper, or turmeric. Herbs: Replace dill with your favorite herbs, such as cilantro, chives, oregano, mint, parsley, basil, and rosemary.
• Use dry dill.  If you do, use 1/3 cup of dry dill for the recipe.

Variations

• Use the dill chicken in other dishes. For a protein boost, toss chopped cooked dill chicken into green or vegetable salads. Add the dill chicken to your favorite soup recipe. Use it to make a quick dill chicken sandwich.
• Add cream. Add sour cream to the chicken and make a creamy dill chicken. Plain whole milk yoghurt, Greek yoghurt, hard cheese, cottage cheese, cream cheese, or heavy cream are other great alternatives to sour cream.
• Alter cooking method. Cook it in a slow cooker, instant pot, or stovetop instead of baking it in the oven.
• Make a dill chicken and rice casserole.
• Turn it into herb stew. Add more sauteed aromatic herbs such as parsley, cilantro, and chives to make chicken stew with herbs.

Storage and reheat

Store dill chicken in an airtight container in the fridge for up to 3 days. Whenever ready to serve them, let them heat up slowly on a stovetop or microwave them for a few seconds.

You can freeze them in a freezer-safe bag for up to 3 months. Let them thaw in the fridge the night before, then heat them on the stovetop or microwave them.

Nutrition

Serving: 1gCalories: 534kcalCarbohydrates: 3gProtein: 55gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 21gCholesterol: 213mgSodium: 220mgFiber: 1gSugar: 1g

Keyword baked chicken with dill

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