Creamy Dill Chicken (Printable Version)
Tender chicken in a rich, creamy dill sauce with garlic and lemon. Ready in 40 minutes, perfect for weeknight dinners.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Rub both sides of each chicken breast thoroughly with salt, black pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. 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, being careful not to burn the garlic.
04 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow to 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 flavors.
06 - Return chicken breasts and accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is fully cooked (internal temperature reaches 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 if necessary. Remove from heat.
08 - Plate chicken breasts with generous sauce. Garnish with additional fresh dill and serve immediately while hot.
# Tips from hearthlykitchen:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its equally impressive for weeknight dinners or special occasions
02 -
- Dont let the cream come to a rolling boil or it might separate and ruin that silky texture
- Pound your chicken breasts to even thickness if they're uneven, otherwise some parts will overcook while others finish
03 -
- Let the chicken rest on your cutting board while you make the sauce so those juices don't run out onto your plate
- Double the dill if you're someone who really loves herbs, it only gets better