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I just realized that it’s been awhile since I’ve posted an entrée recipe, so I thought it was high time to change that! Part of the reason for this discrepancy is that I’ve been either gone or working on projects for much of the summer, so I haven’t been doing quite as much cooking for the family. (Since I’m still living at home, this task conveniently falls to my mom’s more-than-capable hands, but I do like to be able to help her out.) Also, desserts tend to make a bigger splash in the blogosphere, so it’s tempting to post those to the blog and file away the simple entrée recipes for my next cookbook. There’s a teaser for ya. 😉
This chicken in creamy dill sauce is actually another THM Fuel Pull entrée, but if you serve it with brown rice it becomes an excellent THM:E meal. I’ve given ideas for Fuel Pull accoutrements in the recipe below, so check those out if you feel the need to pull back the calories (but not the flavor!) in your dinners once in awhile.
The first time I worked on this recipe, I tried baking the chicken and sauce in the oven, but that was a gigantic fail because I added way too much extra liquid, the chicken itself released more juice than I expected, and the sauce broke because it got too hot. Lesson learned. The second time I made a revised version in an electric skillet (you could do this on the stovetop as well) and it worked perfectly. I served the chicken over brown rice with a side of green peas, and I actually stirred the peas into the chicken and rice to make a casserole-on-a-plate. The flavors all blended really well (the sweetness of the peas helps balance the slight tang of the Greek yogurt in the sauce) and I felt like a little kid again.
Don’t have dill? Don’t like dill? (Who are you??) Feel free to try substituting another fresh herb of your choice. I’ve also given a suggestion in the Notes section of the recipe below for using dried herbs in place of the fresh dill. We grow fresh dill in our garden in the summer, and it adds amazing flavor unparalleled by anything some measly dried herbs could ever produce.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my Fuel Pull recipes
- my Entree recipes
- Sweet Onion Teriyaki Stir-Fry
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 1 T. salted butter
- 3 garlic cloves, minced
- 3 lb. chicken breasts, chunked
- ½ c. fresh dill, chopped
- ½ tsp. black pepper
- 1½ c. low-fat Greek yogurt
- ⅓ c. grated Parmesan cheese (the green can kind)
- Salt, if needed
- Brown the butter in an electric skillet, then add the garlic and sauté for a minute or two. Add the chicken, dill, and pepper and cook (uncovered) until done, stirring occasionally.
- When the chicken is done and the juices run clear, turn the skillet down to Simmer and add the Greek yogurt and Parmesan cheese. Stir to combine everything and let the sauce heat to your desired temperature (do not boil after adding the yogurt or the sauce will break).
- Serve the chicken over brown rice (seasoned with garlic salt and pepper) for a THM:E meal. I make 2 cups of dry rice for our family of 6, but if you have big eaters you can do a little more. Serve the chicken and rice with green peas for a complete meal; I actually like to stir the peas into my chicken and rice because the sweetness of the peas helps balance the slight tanginess of the Greek yogurt in the sauce.
- Since the chicken and sauce itself is a THM Fuel Pull, you can serve it over cabbage or broccoli for a THM Fuel Pull meal! I'm going to try my hand at making some Fuel Pull caulitoes sometime too; I bet that would go well with this chicken.
Feel free to substitute another fresh herb of your choice for the dill. You could also try using dried dill, but the flavor just isn't the same. As a general rule of thumb, use ⅓ as much dried herbs as fresh herbs called for in a recipe (but to be safe, I'd start with less than you think you'll need, then taste and adjust so you don't get too much).