Got this bright and springy weeknight dinner secret from my neighbor and it only requires 3 ingredients

This oven baked 3-ingredients lemon dill chicken is one of those bright, springy weeknight dinners that looks far more polished than the effort it requires. I actually picked up the idea from my next-door neighbor, who swore by this three-ingredient formula for busy evenings: chicken, lemon, and dill. The lemon keeps the chicken juicy and fragrant, while fresh dill brings a soft, herbal note that feels very Scandinavian and a bit Mediterranean at the same time. Everything bakes together in one dish, giving you tender chicken breasts topped with sunny lemon slices and flecks of vibrant green dill—perfect for nights when you want something fresh and homemade without fussing over a long ingredient list.

Serve this lemon dill chicken with something that can soak up the flavorful pan juices. Buttered rice, simple couscous, or roasted baby potatoes all work beautifully. A crisp green salad with a light vinaigrette or steamed green beans keeps the meal feeling bright and balanced. If you enjoy bread with dinner, a warm baguette or crusty sourdough is perfect for mopping up any leftover lemony dill juices from the baking dish.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly oil or spray a medium white ceramic baking dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels. This helps them brown slightly and prevents excess liquid in the dish.

Season both sides of the chicken breasts generously with kosher salt and freshly ground black pepper, then lay them in a single layer in the baking dish.

In a small bowl, combine the juice of 1 lemon with the chopped fresh dill. Stir to make a loose, herb-flecked mixture.

Spoon the lemon-dill mixture evenly over the chicken breasts, making sure each piece gets a good coating. Any extra can be poured around the chicken in the dish.

Arrange the thin lemon slices over the top of the chicken breasts, slightly overlapping them so each piece is well covered. This not only flavors the meat but also keeps it moist as it bakes.

Transfer the baking dish to the preheated oven and bake for 22–28 minutes, or until the chicken is just cooked through and reaches an internal temperature of 165°F (74°C) at the thickest part. Thinner breasts may be done closer to 20 minutes, thicker ones closer to 30.

Once baked, remove the dish from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute and keeps the meat tender.

Taste a bit of the pan juices and add a final pinch of salt or pepper if needed. Garnish with a few extra dill sprigs, if you like, and serve the chicken directly from the white ceramic baking dish with the lemon slices and dill on top.

If you’d like a slightly richer version, whisk 1–2 tablespoons of olive oil into the lemon juice before adding the dill; this will give you a silkier, more rounded pan sauce without adding more core ingredients. For darker meat, swap the breasts for 6 bone-in, skin-on chicken thighs and extend the baking time to 35–40 minutes, or until the skin is crisp and the meat is cooked through. You can also change the flavor profile by replacing half of the dill with another soft herb, such as flat-leaf parsley or tarragon, while still keeping the three-ingredient concept (chicken, lemon, herb) intact. If your chicken breasts are very thick, consider butterflying them or lightly pounding to an even thickness so they cook more evenly. Leftovers are excellent sliced cold over salad greens with any remaining lemony juices whisked into a quick dressing.