Creamy Dill Chicken (Print version)

Tender chicken in a rich, creamy dill sauce ready in 40 minutes.

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 5 oz each)

→ Seasonings

02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 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 - 3/4 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 evenly 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. Transfer chicken to a plate and reserve.
03 - Reduce heat to medium. Add chopped shallot and minced garlic to the skillet; sauté for 2-3 minutes until softened and fragrant.
04 - Pour in chicken broth, scraping up 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.
06 - Return chicken breasts and accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is fully cooked and sauce has thickened.
07 - Stir in lemon juice and adjust seasoning as needed. Garnish with additional fresh dill and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Fresh dill transforms ordinary cream sauce into something restaurant worthy
02 -
  • If your sauce looks too thin, just keep simmering another minute or two, it will thicken as it stands
  • Do not let the cream come to a rolling boil or it might separate and look curdled
03 -
  • Let chicken rest 5 minutes before searing if it is cold from the fridge for more even cooking
  • Chop extra dill while you are prepping so you can garnish generously at the end

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