A lemon dill chicken recipe that makes a great main dish. It’s very simple to make and a great way to enjoy the first signs of Spring.
I had a huge bunch of dill as I was making a cauliflower “potato” salad and wanted to do something different with the remaining dill. Dill is a herb that I love the smell of and the easy option is to make a fish dish with it. However, I wanted to do something different and thought about trying it with chicken.
When searching for inspiration with dill and chicken, many lemon dishes came up so I thought that I would have make a lemon dill chicken recipe. I added turmeric to give it an added colour of yellow and turmeric goes well with chicken too. As well as being good for you.
I used chicken breasts for this recipe but you could use thighs instead. Perhaps a dash of white wine along with the chicken stock would be great too. If you have any spare wine in your kitchen. Ah, spare wine. Rather like spare change. Not something that is a regular occurrence in our house.
The Chief Taster enjoyed this and was subject to my usual quizzing of the taste of a chicken dish. When I have a new chicken recipe, I rarely tell him what is in it. Then the barrage of questions is fired at him to see if he can pick out the flavourings. This dish was a challenge and if my game of “guess the spices” was a game show, we would not have been going home with the main prize. His guess was that it was my Moroccan chicken dish. Once I found the power of speech after being told this, I gathered my composure and assumed that the turmeric colouring had led him down a different path and his memory recalled a favourite dish.
As the ingredients were revealed, the Chief Taster suddenly regained the power of his taste buds and then could pick out the flavours. He said that he would eat this dish again though and it’s on the request list next time I have both dill and chicken in the fridge. Although he may have been repeating what the mediation lawyer was whispering to him down the phone.
The simplicity of this dish means that I will make it again. Serve with a leafy salad or perhaps some cauliflower rice.
- 2 Chicken breasts boneless & skinless
- 1/2 onion peeled & chopped
- 2 tablespoons olive oil
- 1 clove garlic chopped
- 1/2 cup chicken broth
- 2 tablespoons fresh dill chopped
- 1 teaspoon Dijon mustard
- 1 Lemon Juice
- 2 tablespoons cream
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Season the chicken breasts on both sides with salt and pepper.
Heat the in a large saucepan on a medium heat. Add the chicken and sear on both sides for about 3 minutes each side.
Remove the chicken and keep warm.
Add the onions and garlic to the saucepan and cook for 5 minutes until soft.
Place the chicken breasts on top of the onion mixture.
Add the chicken stock, dill, turmeric, lemon juice and mustard.
Bring the sauce to the boil, then cover and simmer for about 15-20 minutes until the chicken is cooked (the juices should run clear when poked)
Add the cream, stir then serve.
Nutritional Info per serving (half the recipe) – 475 Calories, 23g Fat, 57g Protein, 8g Total Carbs, 1g Fibre, 7g Net Carbs