Creamy Dill Chicken (Printable)
Tender chicken in a rich, creamy dill sauce ready in 40 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
→ Seasonings
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
→ For Sautéing
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 1 medium shallot, finely chopped
08 - 2 cloves garlic, minced
09 - ¾ cup chicken broth
10 - 1 cup heavy cream
11 - 2 tablespoons Dijon mustard
12 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
13 - 1 tablespoon lemon juice
# How To Make It:
01 - Season both sides of each chicken breast thoroughly with salt, black pepper, and garlic powder.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Remove chicken from skillet and set aside on a plate, reserving any juices.
03 - Reduce heat to medium. Add chopped shallot and garlic to the same skillet; sauté for 2-3 minutes until softened and fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, Dijon mustard, and chopped fresh dill. Bring mixture to a gentle simmer, stirring constantly to combine flavors.
06 - Return chicken breasts and any accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is completely cooked through and sauce has thickened to desired consistency.
07 - Stir in lemon juice and taste the sauce. Adjust seasoning with additional salt or pepper if needed.
08 - Transfer chicken and sauce to serving plates. Garnish with additional fresh dill and serve immediately while hot.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for those nights when you want comfort food without the heavy fuss
02 -
- Overcooking the cream causes it to separate, so keep the simmer gentle once it is added
- Let the chicken rest a minute before slicing to keep all those juices inside
03 -
- Pat chicken completely dry before seasoning for the best golden crust
- Chop dill finely so it distributes evenly throughout the sauce