Best Chicken Dilly Recipes

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DILLY CHICKEN SANDWICHES



Dilly Chicken Sandwiches image

A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. -Orien Major, Hinton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
6 tablespoons butter, divided
1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 inch thick)
1/4 cup cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato

Steps:

  • Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

Nutrition Facts : Calories 490 calories, Fat 27g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 591mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

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

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 :

CHICKEN DILLY



Chicken Dilly image

Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.

Provided by Jay Vigil

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (4 pound) chicken, cut into pieces
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes, sliced
1 onion, thinly sliced
2 tablespoons chopped fresh dill weed
2 tablespoons ground turmeric
salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
  • Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 10 g, Cholesterol 97 mg, Fat 17.6 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 4.9 g, Sodium 101 mg, Sugar 4.7 g

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 SANDWICHES



Dilly Chicken Sandwiches image

We're always looking for a better sandwich. When I found this in an issue of Quick Cooking, we knew we had a winner.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
6 tablespoons butter, softened,divided
1 tablespoon minced garlic
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 in thick)
4 tablespoons cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomatoes

Steps:

  • Pound chicken to flatten.
  • In 12 in skillet melt 3 T butter, add garlic and 1/2 t dill.
  • Add chicken, cook until done.
  • Spread both sides of bread with remaining butter.
  • Fry bread in fresh skillet until golden brown on both sides.
  • Mix cream cheese, lemon juice and remaining dill; spread on one side of bread.
  • Place lettuce, chicken, and tomato on top.
  • Top with remaining slices.

DILLY CHICKEN BREASTS



DILLY CHICKEN BREASTS image

Categories     Chicken     Marinate     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 7

1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon dried minced garlic
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

Steps:

  • In a small bowl, combine all ingredients except chicken. Reserve 1/4 cup for basting; cover. Place chicken in a shallow glass baking dish. Pour remaining sauce over chicken. Marinate for 15 minutes. Drain, discarding marinade. Grill chicken, covered, over medium-low coals, turning and basting with reserved marinade, for 10-15 minutes or until juices run clear.

DILLY CHICKEN AND POTATOES



Dilly Chicken and Potatoes image

When our sons were growing up, sitting around the table and enjoying good meals like this was a family pastime. That traditional continues whenever they come to visit.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 pound new potatoes, cut into chunks
2 tablespoons vegetable oil
1 cup half-and-half cream
1 to 1-1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup sliced green onions
1/4 cup snipped fresh dill or 1 tablespoon dill weed
1/2 cup sour cream

Steps:

  • In a large skillet over medium heat, brown chicken and potatoes in oil for 10-15 minutes. Remove chicken and potatoes; set aside., Discard all but 1 tablespoon drippings. To drippings, add cream, salt and pepper; stir to mix. Return chicken and potatoes to skillet. Sprinkle with onions and dill. Cover and simmer for 50-60 minutes or until chicken juices run clear and potatoes are tender. , With a slotted spoon, remove chicken and potatoes to a serving platter; keep warm. Add sour cream to pan; stir to mix and heat through. Serve with chicken and potatoes.

Nutrition Facts : Calories 480 calories, Fat 28g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 518mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

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