Creamy Dill Chicken (Print View)

Tender chicken in rich creamy dill sauce with garlic and Dijon mustard

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts approximately 5 oz each

→ Seasonings

02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ For Sautéing

05 - 2 tbsp olive oil
06 - 1 tbsp 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 tbsp Dijon mustard
12 - 2 tbsp fresh dill finely chopped plus extra for garnish
13 - 1 tbsp lemon juice

# How to Make:

01 - Season the chicken breasts generously with salt, black pepper, and garlic powder on both sides, pressing the seasoning into the meat to ensure adhesion.
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. Remove chicken and set aside on a warm plate, reserving any accumulated juices.
03 - Reduce heat to medium. Add chopped shallot and minced garlic to the same skillet, sautéing for 2-3 minutes until softened and fragrant, being careful not to brown the garlic.
04 - Pour in chicken broth, 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 the mustard and prevent curdling.
06 - Return chicken breasts and any reserved juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is completely cooked through and the sauce has thickened enough to coat the back of a spoon.
07 - Stir in lemon juice and taste the sauce. Adjust seasoning with additional salt or pepper if needed. The sauce should be rich, creamy, and well-balanced.
08 - Plate chicken breasts with generous sauce coverage. Garnish with additional fresh dill sprigs and serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce is impossibly velvety and comes together in under 10 minutes
  • Its the kind of comforting dinner that makes people ask whats that amazing smell
02 -
  • Dont be tempted to rush the searing process. That golden crust is where half the flavor lives.
  • The sauce will continue thickening off the heat, so remove it from the stove when it looks slightly thinner than you want.
03 -
  • If your dill is starting to wilt, chop it anyway. The flavor is still there, even if the appearance has faded.
  • Leftovers reheat beautifully over gentle heat, adding a splash of cream if the sauce has thickened too much.

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