Lemon-Dill Chicken Soufflé
Light, fluffy chicken soufflé with citrus and herb notes, baked to perfection. This french-inspired chicken ready in about 65 minutes pairs cooked and shredded chicken breast, large egg whites, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, cooked and shredded chicken breast
- 4 large egg whites
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp, melted butter
- 2 tbsp all-purpose flour
- 1/2 cup milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup, grated Gruyere cheese
Instructions
- Step 1: Preheat oven to 375°F. Grease a 1.5-quart soufflé dish with 1 tbsp melted butter and set aside.
- Step 2: In a small saucepan, melt 1 tbsp butter over medium heat. Add 2 tbsp flour and whisk 1 minute. Gradually whisk in 1/2 cup milk until smooth and thickened (3 minutes). Remove from heat; stir in 1/4 tsp salt, 1/8 tsp black pepper, 1 tsp lemon zest, 2 tbsp dill, and 1/4 cup grated Gruyere. Cool slightly.
- Step 3: Beat 4 large egg whites with 1/4 tsp salt until soft peaks form. Gently fold in cooled cheese sauce and 1 cup shredded chicken. Pour into prepared dish.
- Step 4: Bake 35-40 minutes until puffed and golden. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Chicken Soufflé take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Chicken Soufflé?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.
Can I substitute ingredients in Lemon-Dill Chicken Soufflé?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Chicken Soufflé for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Chicken Soufflé?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soufflé was a showstopper at my daughter's graduation dinner! The lemon-dill balance was perfect with the tender chicken.
- ★★★★★
My picky-eater son asked for seconds—proof it’s a winner!
- ★★★★☆
Beautiful rise, but the dill flavor got lost in the sauce. Next time I'll double the fresh dill.
