My Amish mother-in-law shared this simple little supper with me not long after I married her son, and it’s been a comfort on many chilly evenings since. It’s just three ingredients—chicken, butter, and dill—baked low and slow until the meat practically melts in your mouth. This is the kind of humble, practical farm recipe that fits right into Midwestern kitchens: no fuss, pantry-friendly, and rich enough to feel like a hug after a long day. You melt the butter, scatter in the dill, and let the oven do the rest, filling the house with that cozy, old-fashioned aroma that makes everyone wander into the kitchen asking when dinner’s ready.
I like to spoon this buttery dill chicken over a bed of fluffy mashed potatoes or buttered egg noodles so every drop of that golden pan juice gets soaked up. Simple sides like steamed green beans, buttered peas, or roasted carrots fit right in with its farmhouse roots. A crisp green salad with a light vinaigrette balances the richness, and a slice of soft dinner roll or a piece of warm homemade bread is perfect for mopping up the extra sauce. For a truly cozy evening, serve it straight from the white casserole dish at the table, family-style, with a pot of hot tea or a cold glass of milk.
Oven-Baked 3-Ingredient Amish Butter Dill ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 cup (2 sticks) unsalted butter, melted
2 tablespoons chopped fresh dill (plus extra for serving, optional)
1 teaspoon kosher salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a white 9x13-inch casserole dish, or choose a similar oven-safe dish that will hold the chicken in a single layer.
Pat the chicken pieces dry with paper towels so they brown and soak up the butter better. Arrange the chicken in a single layer in the casserole dish, leaving just a little space between each piece.
In a small bowl or measuring cup, melt the butter if it isn’t already melted. Stir in the chopped fresh dill until it’s evenly distributed. If using, add the salt and pepper and stir again.
Pour the melted butter and dill mixture evenly over the chicken, making sure every piece is well coated. Use a spoon to scoop butter from the corners of the dish and drizzle it over any bare spots of chicken.
Cover the casserole dish tightly with foil. Bake, covered, for 25 minutes to help the chicken gently poach in the butter and stay very tender.
After 25 minutes, carefully remove the foil, taking care not to burn yourself with the steam. Spoon some of the buttery juices from the bottom of the dish over the top of each piece of chicken.
Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the chicken is very tender and cooked through (the internal temperature should reach 165°F/74°C). The butter around the edges should be bubbly and lightly golden.
If you’d like a richer color on top, you can switch the oven to broil for 2–3 minutes at the end, watching closely so the butter doesn’t scorch. This step is optional but gives a lovely, homey look.
Remove the dish from the oven and let the chicken rest for about 5 minutes so the juices settle. Spoon the melted golden butter and dill from the pan over the chicken once more.
Sprinkle a little extra fresh dill over the top for color, if you like. Serve the chicken hot, straight from the white casserole dish, making sure everyone gets a generous spoonful of the buttery dill juices over their portion.
Variations & Tips
If you prefer dark meat, this recipe works beautifully with bone-in chicken thighs or drumsticks; just add 10–15 minutes to the baking time and check for doneness. For a slightly lighter version, you can reduce the butter to 3/4 cup and add a splash of chicken broth to keep the dish juicy. Dried dill can be used in a pinch—start with 2–3 teaspoons, since dried herbs are stronger than fresh, and taste the sauce before baking to adjust. To lean into more traditional farmhouse flavor, tuck a few thinly sliced onions or a handful of quartered baby potatoes around the chicken before adding the butter (this technically adds ingredients, but they soak up the dill butter wonderfully). If your family likes a little tang, stir a tablespoon of lemon juice into the melted butter and dill before pouring it over the chicken, or serve lemon wedges at the table. Leftovers reheat well in a low oven, covered, with a spoonful of the buttery sauce over the top to keep the meat tender.
