Creamy Dill Chicken (Printable)

Tender chicken in a rich, creamy dill sauce ready in 40 minutes. Perfect for an easy, comforting dinner.

# What You 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:

01 - Season the chicken breasts with salt, pepper, and garlic powder on both sides, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown and nearly cooked through. Remove chicken and set aside on a plate.
03 - In the same skillet, reduce heat to medium. Add the chopped shallot and garlic; sauté for 2-3 minutes until softened and fragrant.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Stir in the heavy cream, Dijon mustard, and chopped dill. Bring to a gentle simmer, stirring constantly to combine flavors.
06 - Return the chicken breasts and any accumulated juices to the skillet. Simmer on low heat for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened to coat the back of a spoon.
07 - Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Garnish with extra fresh dill and serve hot over steamed potatoes, rice, or buttered noodles.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Fresh dill transforms ordinary cream into something restaurant-worthy
  • Leftovers somehow taste even better the next day
02 -
  • If the sauce reduces too much, splash in more broth or cream—it should be generously saucy
  • Don't let the cream come to a rolling boil or it might separate
03 -
  • Use a paper towel to wipe out excess grease between searing and making the sauce
  • Reserve a few perfect dill fronds for garnish

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