Lemon Chicken in Dill Cream Sauce
Lemon Chicken in Dill Cream Sauce is a 30 minute meal you'll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make - you will want to lick the pan clean!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts , OR 4-6 chicken thighs
- salt and pepper, to taste
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon honey
- ½ teaspoon each dried oregano, dried basil, garlic powder
Creamy Dill Sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- ½ cup chicken broth, I used low sodium
- ⅔ cup heavy cream , OR half & half plus 1 tablespoon corn starch
- juice of ½ lemon, about 2 tablespoons
- 1 tablespoon chopped fresh dill
- cracked black pepper, to taste
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 you don't have an oven-safe skillet, use a regular pan for steps one and two, then transfer to a baking dish before proceeding with step three.
Nutrition
Calories: 323 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 22 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 128 mg, Sodium: 266 mg, Potassium: 495 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 636 IU, Vitamin C: 4 mg, Calcium: 49 mg, Iron: 1 mg
