Dill Chicken Dutch Baby 

Dill Chicken Dutch Baby  400 400 Rai Mincey

Say hello to the fresh, vibrant flavors of spring in a savory pancake. A zesty dill chicken salad is slathered on top of a puffy, buttery Dutch baby for a brunch dish that’s both easy and comforting. Share a slice of this dill chicken Dutch baby and enjoy a creamy indulgence packed with tender chicken and fresh herbs. Roasted, cubed chicken thigh meat was used to create this recipe, but feel free to use breast meat or rotisserie if you’re in a pinch.

Serves 4

Dill Chicken Salad

  • 2 cups cooked, cubed chicken
  • ½ cup finely chopped celery
  • ¼ cup chopped leek
  • 2 heaping tbsp. chopped fresh dill
  • ½ cup Greek yogurt
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • dash black pepper
  • ¼ cup grated radish (optional)

Dutch Baby

  • 3 eggs room temperature
  • ¾ cup buttermilk
  • 4 tbsp. unsalted butter, melted and halved
  • ½ cup all-purpose flour
  • ¾ tsp kosher salt
  • ½ tsp dried dillweed
  • Pepper


1) Combine all chicken salad ingredients in large bowl. Cover and chill for at least an hour.

2) Place cast iron skillet in oven and preheat to 450. Whisk or blend 3 eggs until pale and very frothy. Slowly add in buttermilk and blend for another minute. Add in 2 tablespoons melted butter and mix for 30 seconds. Whisk together flour, salt, dried dill, and pepper together. Add dry ingredients to wet and mix just until combined.

3) Carefully remove skillet from oven and add 2 tbsp. remaining butter, swirling to coat evenly. Immediately pour Dutch baby batter into skillet, then return to oven. Bake for 15-20 minutes, or until Dutch baby is puffed around edges and a deep golden color; it will deflate upon leaving oven.

4) Top Dutch baby generously with chicken salad. Finish with additional dill sprigs and a squeeze of lemon juice.


Rai Mincey is a Nashville-based food writer, photographer, and recipe developer. With roots in the Deep South, she focuses on fresh, hearty dishes that tell the story of their community. She is currently an associate editor at allrecipes.com, the largest community of home cooks in the world. Rai enjoys poetry, wine, and dancing in her free time. Visit her blog at theironsister.com or connect with @theironsister on Instagram. 

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