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Chicken Dilly

Rated as 3.89 out of 5 Stars

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

1 h 30 m servings 330 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
  3. 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.
  4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 330 calories; 17.6 g fat; 10 g carbohydrates; 32.4 g protein; 97 mg cholesterol; 101 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant, then place the lightly sauteed chicken tenders on to...

Most helpful critical review

I made this hoping to use up my surplus of fresh dill, and was encouraged by the good reviews. But, this definitely didn't work for me. I actually couldn't finish it. The combination of dill ...

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This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant, then place the lightly sauteed chicken tenders on to...

Really delicious and easy to prepare. I had to make a few changes...I didn't have fresh tomatoes or dill, so I used 2 cans of diced tomatoes & about 1 tsp of dried chopped dill. I hadn't used tu...

I give this recipe a 4 because after cooking it 30 minutes with foil I opened the oven to remove foil and it looked very dry. I then mixed up one cup of water and a bullion cube and poured it on...

This recipe really is a great lite dinner in the summer. Also takes care of alot of Veggies from the garden.

Good but not perfect. Something misses that will make the taste even better. Also, next time I might substitute dill for oregano, or for basil, as dill was not very complementary to the eggplant...

I made this hoping to use up my surplus of fresh dill, and was encouraged by the good reviews. But, this definitely didn't work for me. I actually couldn't finish it. The combination of dill ...

My husband and I did not care for this recipe. I couldnt find Tumeric so I left it out, it wasnt called for in a giant amount so I thought it would be ok. I have never used turmeric so I dont kn...

This was amazing. I used chicken tenders instead of a whole chicken. Really easy and really delicious.

Very good, but I'll cut back on the amount of turmeric I use next time. Was a little overpowering for me.