Creamy Dill Chicken (Printable View)
Tender chicken in a rich, creamy dill sauce with garlic and lemon. Ready in 40 minutes.
# Ingredient List:
→ 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 Prepare:
01 - Season the chicken breasts generously 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 until butter foams. 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 same skillet; sauté for 2-3 minutes until softened and fragrant, being careful not to burn the garlic.
04 - Pour in chicken broth, using a wooden spoon to scrape 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 incorporate mustard.
06 - Return chicken breasts and any accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is fully cooked through and sauce has thickened enough to coat the back of a spoon.
07 - Stir in lemon juice and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh dill and serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Even picky eaters ask for seconds when they see that gorgeous golden color
02 -
- Do not let the cream sauce come to a rolling boil or it might separate and turn grainy
- The sauce continues thickening as it stands, so remove from heat when it still looks slightly thinner than you want
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Always finish with fresh herbs rather than cooking them into the sauce