Lemon Chicken in Dill Cream Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
323 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken in Dill Cream Sauce
Description
This recipe involves first seasoning the boneless, skinless chicken pieces with salt, pepper, garlic powder, oregano, and basil, then browning them briefly in butter and oil mixed with honey. After browning, the chicken is set aside while garlic butter is sautéed and combined with chicken broth, heavy cream, and lemon juice to form a creamy sauce. The chicken is returned to the pan, which is then transferred to the oven to bake until cooked through. The final dish is topped with chopped fresh dill and freshly cracked black pepper, contributing a fresh flavor that contrasts the rich, lemon-accented cream sauce.
The use of an oven-safe skillet simplifies the process, but if unavailable, the chicken and sauce can be transferred to a baking dish before finishing in the oven. The sauce balances richness and acidity, and the chicken remains tender through the baking method.
Ingredients
- 4 chicken breast OR 4-6 chicken thighs, boneless skinless
- salt to taste
- black pepper to taste
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoons butter
- 1 tablespoon honey
- ½ teaspoon oregano each dried
- ½ teaspoon basil
- ½ teaspoon garlic powder
Creamy Dill Sauce
- 1 tablespoon butter
- 2 teaspoons garlic minced
- ½ cup chicken broth I used low sodium
- ⅔ cup heavy cream OR half & half plus 1 tablespoon corn starch
- lemon about 2 tablespoons, juice of ½ lemon
- 1 tablespoon dill chopped, fresh
- black pepper to taste, cracked
Instructions
- 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.
Notes
- If your pan isn't oven-safe, sear and make the sauce in a skillet, then transfer to a baking dish for oven cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 266mg | 11% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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