Creamy Dill Chicken (Printable Version)

Tender chicken in a velvety dill cream sauce with garlic and mustard. Ready in 40 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 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 - Rub chicken breasts thoroughly with salt, black pepper, and garlic powder on both sides to ensure even flavor distribution.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Place chicken breasts in the pan and sear for 4-5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and reserve any accumulated juices.
03 - Reduce heat to medium. Add chopped shallot and minced garlic to the same skillet. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant but not browned.
04 - Pour in chicken broth while scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the mixture to simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, Dijon mustard, and chopped fresh dill. Bring the mixture to a gentle simmer, stirring constantly to incorporate all ingredients.
06 - Return chicken breasts and any reserved juices to the skillet. Reduce heat to low and simmer for 6-8 minutes, or until chicken reaches an internal temperature of 165°F and sauce has thickened enough to coat the back of a spoon.
07 - Stir in lemon juice and taste the sauce. Adjust salt and pepper as needed. Garnish with additional fresh dill and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day as the dill permeates the chicken
  • Everything happens in one skillet so cleanup is practically nonexistent
02 -
  • If your cream sauce looks too thin, just let it simmer a few extra minutes without the chicken, it will thicken beautifully as the liquid evaporates
  • Do not let the garlic burn when you are sautéing the shallots, burnt garlic turns bitter and will ruin the whole dish
03 -
  • If your chicken breasts are unusually thick, pound them to even thickness so they cook at the same rate
  • Keep some extra fresh dill for garnish because the bright green against the creamy sauce makes for a stunning presentation

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