Creamy Dill Chicken (Printable)

Golden chicken in a velvety dill cream sauce with garlic and mustard, ready in 40 minutes.

# What You'll 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

# Steps:

01 - Season the chicken breasts with salt, pepper, and garlic powder on both sides.
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. Simmer for 2 minutes.
05 - Stir in the heavy cream, Dijon mustard, and chopped dill. Bring to a gentle simmer.
06 - Return the chicken breasts and any juices to the skillet. Simmer on low heat for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened.
07 - Stir in lemon juice. Adjust seasoning if needed.
08 - Garnish with extra dill and serve hot.

# Expert Tips:

01 -
  • The sauce comes together faster than you can set the table, making it perfect for those what should I make for dinner moments
  • Leftovers taste even better the next day, if you somehow manage to have any
02 -
  • The sauce will continue thickening as it stands off the heat, so don't overreduce it
  • If your chicken breasts are thick, cut them in half horizontally for faster, more even cooking
03 -
  • Take the chicken out of the fridge 20 minutes before cooking for more even results
  • Warm your cream slightly before adding it to prevent any shocking of the sauce

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