An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

lutzflcat
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Dill Sauce:

Directions

Instructions Checklist
  • Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.

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  • Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.

  • Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

  • Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.

  • Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Nutrition Facts

262 calories; 13.1 g total fat; 75 mg cholesterol; 231 mg sodium. 9.3 g carbohydrates; 26.1 g protein; Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/17/2020
This was fabulous. I used the called for amount of lemon juice and 2 T dried dill. I think the flavors were perfect. I subbed heavy cream for the half and half/cornstarch. Will make again! Read More

Most helpful critical review

Rating: 3 stars
09/23/2019
Sorry but this did not turn out the way I thought it would. The lemon flavor was overwhelming and it spoiled the taste of the cream sauce. I would cut back on the lemon big time. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2020
This was fabulous. I used the called for amount of lemon juice and 2 T dried dill. I think the flavors were perfect. I subbed heavy cream for the half and half/cornstarch. Will make again! Read More
Rating: 5 stars
08/22/2019
Total 5-Star.! My husband said it was worth waiting for. (Had to wait for the rice to finish). He loves it and so do I. A keeper for sure. Unfortunately I forgot to take a pic. Read More
Rating: 5 stars
09/07/2019
Great recipe. I added additional mushrooms. Read More
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Rating: 4 stars
09/25/2019
This recipe is excellent. The reason for my 4 stars is because the amount of lemon juice needs to be reduced and possibly the amount of dill too. Dill used sparingly is really nice, but if used excessively, it defeats the purpose. I would recommend to experiment with no more than 3/4 tsp of dried dill then adjust to taste. I also highly recommend using a bit more mushrooms like someone suggested. My personal touch was precisely when sauteeing the mushrooms. I added a splash of white wine and also sauteed them first before adding the onion and lastly the garlic to prevent burning of it. I served this over penne pasta and the presentation was restaurant worthy. Served with crusty bread and it was excellent for cleaning up remnant sauce. Read More
Rating: 4 stars
09/22/2019
Tasty and relatively easy. My wife loves the sauce. The influence of lemon and dill are strong, following the recipe precisely. Reduce the amounts if you prefer a mellower, more subtle taste. Read More
Rating: 3 stars
09/23/2019
Sorry but this did not turn out the way I thought it would. The lemon flavor was overwhelming and it spoiled the taste of the cream sauce. I would cut back on the lemon big time. Read More
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Rating: 5 stars
09/04/2019
Very easy to make. I will make this a regular on my menu Read More
Rating: 4 stars
09/08/2019
We liked it, but not quite loved it. I didn't have fresh dill so I used dill weed from the spice aisle., which may have impacted the flavor. Also I could taste the cornstarch so next time I'll try arrowroot powder which holds up well to the acid in the lemon juice. Read More
Rating: 5 stars
02/17/2020
This was fabulous. I used the called for amount of lemon juice and 2 T dried dill. I think the flavors were perfect. I subbed heavy cream for the half and half/cornstarch. Will make again! Read More