Light & Lemony Dill Chicken Recipe
The real deal is soft, well-seasoned chicken breasts that have been browned to absolute perfection in a skillet. It’s one of my favorite weeknight meal scenarios because it’s delicious, healthful, and versatile.
It’s widely known. Skillet chicken done well is the one dependable dish that can be relied upon all year long.
INGREDIENTS
1/2 cup of olive oil
3 cloves of garlic, minced
1/4 cup of fresh dill, chopped
1/4 teaspoon of salt
1/4 teaspoon of pepper
LEMON DILL CHICKEN
The worst mistake is overcooking the chicken. Without overcooking to the point that the chicken breasts lose their softness, the objective is to brown the chicken on all sides. Chicken breasts are readily overcooked; the temperature shouldn’t rise over 165F in the thickest part.
I typically cook my chicken breasts in a pan for 3–4 minutes on each side while maintaining a medium-high heat and covering approximately 3/4 of the pan with a lid that is slightly ajar to let steam escape. The thickness and temperature of your chicken will impact how long it takes to cook.
Mix together lemon juice, olive oil, salt and pepper. Add in garlic, thyme and bay leaf. Place chicken breasts in a baking dish and pour the mixture over the top of each piece of chicken. Bake for 20 minutes at 350 degrees F or until cooked through (165 internal temperature). Add butter to pan juices before serving if desired!
Chicken parts should always be completely dried. Please carry out this action, even if it requires using multiple paper towels. Raw chicken frequently fails to develop the desirable golden-brown surface because of the extra moisture present on it. Therefore, be sure to begin with towel-dried chicken pieces.
Season the chicken well on both sides. Sometimes, home chefs are reluctant to season their food heavily before they start cooking, but a generous sprinkle of kosher salt, freshly ground black pepper, and garlic powder will transform pan-cooked chicken.
PREP TIME
This recipe is short on prep time, with just 10 minutes of work before you can put your feet up and relax.
10 minutes
Prepare the chicken. In a large bowl, combine the chopped dill and half of a cup each olive oil and lemon juice. Add the chicken pieces (no need to cut them into smaller pieces beforehand) and toss to coat thoroughly.
Once your oven has preheated (and/or you’ve set out your cast iron skillet or other heavy pan), add 1 tablespoon butter to the pan or skillet and place it in the oven until melted. Remove from oven and carefully add 2 tablespoons olive oil; place pan back into oven until oil is hot but not smoking (about 3 minutes). Remove from oven once again, then add lemony-dill coated chicken pieces one by one—you may need more than one batch depending on how many pieces you have—and cook for 10–12 minutes per side until browned on all sides.
DILL LEMON DRY SAUCE, A HEALTHY CONDITION (WITHOUT CREAM)
Despite how simple it is, lemon dill sauce seems really complicated. The assembly just takes a few minutes and is actually very simple. The components for the sauce are easily combined, then we let it simmer until it has reduced by half. There you go. really, I mean that The chicken must now be covered with the delicious sauce, which you can do in several ways. When combined with the 20-Minute Lemon Spinach Orzo Salad and Instant Pot Parmesan Lemon Risotto, the whole thing is wonderful.
This recipe is easy, simple and lightweight
You can use a good quality olive oil, fresh dill, fresh lemon juice, fresh garlic and parsley (or chives). This will make it taste delicious! We hope you enjoy this recipe. It’s easy, simple and lightweight.
