This oven baked 3-ingredient Amish dill chicken bake is the kind of recipe that shows up when the first real spring herbs appear and everyone’s ready for something comforting but not fussy. My grandma made a version of this every year when the dill in her little backyard patch started going wild, and it always stole the show on the table despite how simple it was. The beauty here is that you only need chicken, a good creamy base, and plenty of dill—no long grocery list, no complicated steps—just tender, oven-baked chicken nestled in a tangy, herb-flecked sauce that practically makes itself.
Serve this dill chicken with buttered baby potatoes or mashed potatoes to catch all the creamy sauce, plus a simple green vegetable like steamed green beans, asparagus, or a crisp salad with a light vinaigrette to keep things feeling springy. Warm dinner rolls or crusty bread are perfect for swiping the baking sheet clean, and if you want a little brightness, add lemon wedges at the table so people can squeeze a bit over their chicken.
Oven Baked 3-Ingredient Amish Dill ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken thighs (or breasts, about 4–6 pieces)
1 1/2 cups full-fat sour cream
1/2 cup finely chopped fresh dill (lightly packed), plus a little extra for garnish
Directions
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil, shiny side up, and lightly grease the foil with a bit of oil or nonstick spray to help prevent sticking and make cleanup easy.
Pat the chicken pieces dry with paper towels and arrange them in a single layer on the prepared baking sheet, leaving a bit of space between each piece so the sauce can flow around them.
In a medium bowl, stir together the sour cream and chopped fresh dill until the dill is evenly distributed. Taste a tiny bit and, if you like, season lightly with salt and pepper from your pantry, but the recipe works without extra seasoning if you prefer to keep it strictly to three ingredients.
Spoon the dill-sour cream mixture over the chicken, then use the back of the spoon to spread it so each piece is completely smothered in a thick, even layer. Let the sauce drip down and pool slightly around the chicken on the foil; this will create that creamy herb bed you see in the finished dish.
Transfer the baking sheet to the preheated oven and bake for 25–35 minutes, depending on the size and thickness of your chicken pieces. The sour cream will loosen, bubble, and then thicken into a creamy herb sauce, and the tops will look set and just starting to turn lightly golden in spots.
Begin checking for doneness at 25 minutes. The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) at the thickest part, with no pink remaining in the center and juices running clear.
Once done, remove the baking sheet from the oven and let the chicken rest for about 5 minutes so the juices redistribute and the sauce thickens slightly on the hot pan.
To serve, use a spatula to lift each piece of chicken with plenty of the creamy dill sauce from the foil-lined pan. Sprinkle with a little extra fresh dill on top for a fresh, springy look and flavor, and spoon any remaining sauce from the pan over the chicken or your chosen side.
Variations & Tips
If you want to keep the spirit of the three-ingredient recipe but nudge the flavor a bit, you can swap the sour cream for full-fat plain Greek yogurt for a tangier, slightly lighter version; just know that yogurt can separate a touch more in the oven, though a quick stir of the pan juices before serving usually brings it back together. For a richer, more old-fashioned feel, use full-fat sour cream and darker-meat chicken thighs, which stay very tender and forgiving. If fresh dill is hard to find, you can substitute dried dill weed at about 2–3 tablespoons, but the flavor will be more muted and less bright than with fresh. To stretch the sauce, add a splash of milk or cream from your fridge to the sour cream-dill mixture before baking; it will bake down into a slightly looser pan sauce that’s great over potatoes. For make-ahead prep, you can coat the chicken in the dill-sour cream mixture up to 8 hours in advance and keep it covered in the refrigerator; bake straight from the fridge, adding a few extra minutes as needed. Food safety tips: Always start with properly chilled chicken and keep it refrigerated until you’re ready to prep. Use a dedicated cutting board and knife for raw poultry, and wash your hands, tools, and surfaces thoroughly with hot, soapy water before touching other ingredients. Bake until the chicken reaches 165°F (74°C) at the thickest point, verified with an instant-read thermometer, and refrigerate leftovers within 2 hours of cooking; reheat thoroughly before eating.
