Can I use dried dill instead of fresh dill in this recipe?

While you technically can use dried dill, fresh dill is highly recommended for this Creamy Lemon Dill Chicken and Potato Bake. Fresh dill provides a much brighter, more vibrant, and aromatic flavor that is central to the dish's appeal. If you must use dried, use about 1/3 of the fresh dill amount (e.g., 1 tablespoon dried dill for 1/4 cup fresh) and add it earlier in the cooking process to allow the flavors to rehydrate.

Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breasts for thighs. However, chicken breasts are leaner and can dry out more easily. To prevent this, you might want to cut them into larger, thicker pieces or consider a quick brine before seasoning. The cooking time might also need slight adjustment; ensure the internal temperature reaches 165u00b0F (74u00b0C).

How do I store leftovers of this Creamy Lemon Dill Chicken and Potato Bake?

Leftovers store beautifully! Allow the dish to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. When reheating, you might want to add a splash of milk or chicken broth to the sauce to restore its creamy consistency, as it can thicken in the fridge. Reheat gently in the oven or microwave.

What other vegetables can I add to this one-pan dill recipe?

This recipe is very versatile for adding other vegetables. Good options include asparagus spears, green beans, broccoli florets, or sliced zucchini. Add these during the last 15-20 minutes of baking so they cook through but don't become mushy. They will absorb the delicious creamy dill sauce and enhance the meal.

Dill Recipes: 7 Irresistible Ways to Use Fresh Dill in Your Cooking

Name: Creamy Lemon Dill Chicken and Potato Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1.5 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces 2 tablespoons olive oil, divide; 1.5 teaspoons salt, divided 1 teaspoon black pepper, divided 3 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/4 cup fresh dill, finely chopped (divided)

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1.5 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
2 tablespoons olive oil, divided
1.5 teaspoons salt, divided
1 teaspoon black pepper, divided
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup fresh dill, finely chopped (divided)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish (9x13 inch).
Step 2: In a large bowl, toss the chopped potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them in an even layer in the prepared baking dish.
Step 3: Pat the chicken thighs dry. In a separate bowl, combine the chicken thighs with the remaining 1 tablespoon of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and the minced garlic. Rub the seasonings evenly over the chicken.
Step 4: In a medium bowl, whisk together the heavy cream, chicken broth, lemon juice, lemon zest, and half of the fresh chopped dill (reserve the rest for garnish).
Step 5: Arrange the seasoned chicken thighs over the potatoes in the baking dish. Pour the creamy dill sauce evenly over the chicken and potatoes.
Step 6: Bake for 30 minutes, uncovered. Gently stir the potatoes, then continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender and lightly browned. The sauce should be bubbly and slightly thickened.
Step 7: Once out of the oven, let the dish rest for 5-10 minutes. Garnish generously with the remaining fresh dill before serving.

Notes

For best results, use fresh dill as its flavor is superior to dried dill in this recipe. Adjust the amount of dill to your personal preference. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 3g
Sodium: 650mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 160mg

Ingredients

Instructions

Notes

Nutrition

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