Lemon-Dill Chicken Soufflé with Herb Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate, cloud-like soufflé featuring tender chicken and bright lemon-dill flavors, finished with a golden herb crust that shatters with every bite. This mediterranean-inspired chicken ready in about 65 minutes pairs boneless skinless chicken breasts, chicken broth, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Whisk 1 cup chicken broth, 2 tbsp Dijon mustard, and 1/4 cup lemon juice in a saucepan over medium heat until reduced by half and slightly thickened, about 5 minutes.
  2. Step 2: Dice 8 oz chicken breasts into 1/2-inch cubes and simmer in the reduced broth mixture for 10 minutes until cooked through, then remove and set aside. Finely chop 1/4 cup fresh dill.
  3. Step 3: Melt 2 tbsp butter in a skillet over medium heat, add 2 tbsp flour, and whisk constantly for 1 minute until golden. Gradually whisk in 1/2 cup milk until smooth, then simmer until thickened enough to coat the back of a spoon, about 3 minutes.
  4. Step 4: Gently fold 2 egg whites (at room temperature, beaten to soft peaks) into the chicken mixture, then fold in the sauce and chopped dill until no streaks remain.
  5. Step 5: Pour mixture into a buttered 8-inch soufflé dish. Top with 2 tbsp chopped parsley and 1/4 cup additional dill. Bake for 35-40 minutes until puffed and golden brown around the edges, and a toothpick inserted comes out clean.

Frequently asked questions

How long does Lemon-Dill Chicken Soufflé with Herb Crust 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 with Herb Crust?

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 chicken broth from drying out.

Can I substitute ingredients in Lemon-Dill Chicken Soufflé with Herb Crust?

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 with Herb Crust 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 with Herb Crust?

Mediterranean 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.

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