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5 from 1 vote

Baked Chicken in Lemon Dill Sauce

Yields 2 breasts + extra sauce
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American, French
Keyword: baking, cast iron, chicken, dill, lemon
Servings: 2 people
Calories: 533kcal

Equipment

  • Cast Iron Pan

Ingredients

  • 2 breasts chicken
  • 3 tbsp butter, salted
  • 1 tbsp honey
  • 1 tbsp Italian seasoning
  • 2 cloves garlic, minced or shredded into a paste
  • 1/3 cup chicken broth, low sodium preferred
  • 1 tbsp corn starch
  • 1 cup 1/2 & 1/2, whole milk can be used as a substitute
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 tsp black pepper
  • 1 tsp thyme, chopped
  • 1/4 tsp salt

Instructions

  • Preheat oven to 375°.
  • In a large cast iron pan heat the butter, honey, and Italian seasoning.
  • Once melted, turn the heat up slightly and place chicken breasts in the pan to brown. After a few minutes browning on one side, turn over to brown the other.
  • Remove chicken from the pan and set aside.
  • Add all the remaining ingredients to the cast iron pan and heat through, stirring.
  • Once the sauce is hot and mixed well, place the chicken back in the pan, cover with foil, and bake 15-20 minutes in the pan.

Notes

  1. Macronutrients: 19g carb, 35.5g fat, 30g protein.
  2. To bring the fat content down on this meal, go for milk instead of 1/2 & 1/2.
  3. If you don't have a cast iron, do your cooking in your best frying pan and then transfer to to bake in a 9x9 casserole dish.
  4. Browning chicken adds texture and visual appeal, but be careful not to cook it too long.