Creamy Dill Chicken (Printable)

Tender chicken simmered in rich creamy dill sauce with Dijon mustard and fresh herbs.

# 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

# How to Make It:

01 - Season both sides of each chicken breast with salt pepper and garlic powder rubbing the spices evenly into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat. 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 plate.
03 - Reduce heat to medium. Add chopped shallot and garlic to the same skillet. Sauté for 2-3 minutes until softened and fragrant.
04 - Pour in chicken broth scraping 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 dill. Bring to a gentle simmer stirring constantly to combine flavors.
06 - Return chicken breasts and any accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is cooked through and sauce has thickened.
07 - Stir in lemon juice and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh dill and serve hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Even people who swear they dislike dill end up asking for seconds
02 -
  • If your sauce looks too thin just let it simmer a few minutes longer because cream sauces thicken quickly as they cool
  • The sauce will continue thickening on the plate so do not reduce it too much in the pan
03 -
  • Let the chicken rest 5 minutes before serving so it stays incredibly juicy
  • Double the dill if you really love that fresh herbal flavor like I do

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