Chicken Dilly

Chicken Dilly

Jay Vigil 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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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.
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Reviews 14

  1. 17 Ratings


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 top. Mixed the onions with a 15 oz can of petite diced tomatoes and spices and added some chicken stock. Topped the eggplant and chicken with the tomato mixture. Refrigerated for a few hours, then baked (convection) at 375 for about 45 minutes. Served over rice with a green salad of romaine, chick peas, cucumbers and artichoke hearts. Thanks for a great recipe.


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 tumeric before so I just sprinkled on a 1/2 tsp. The dried dill was a little "faint" but everything else worked out well! I'll use fresh dill next time or more dried..


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 top. This helped moisten the turmeric that was on top as well as make a sauce. I then cooked uncovered for 15 more minutes and found it to be pretty good. The chicken broth flavored nicely with the spices and made a good topping for the rice. I will make again. My 2 and 4 year old did eat it all up.