Creamy Dill Chicken (Printable Version)

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 oz 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 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.
06 - Return the chicken breasts and any accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until the chicken is cooked through and the sauce has thickened.
07 - Stir in lemon juice and adjust seasoning if needed. Garnish with extra fresh dill and serve hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Fresh dill transforms ordinary cream sauce into something restaurant worthy
  • One pan means less cleanup and more time enjoying dinner
02 -
  • Dont rush the sear step because those browned bits become the foundation of your sauce flavor
  • Heavy cream can split if boiled too hard so keep it at a gentle simmer once added
  • Fresh dil is absolutely worth it here dried dill lacks that bright aromatic quality
03 -
  • Pound thicker ends of chicken breasts to even thickness so they cook uniformly
  • Let chicken rest 5 minutes before serving so juices redistribute

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