Creamy Dill Chicken (Printable)

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

# What You 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

# Directions:

01 - Season both sides of each chicken breast generously with salt, pepper, and garlic powder.
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. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add chopped shallot and garlic to the 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 pan. Simmer for 2 minutes.
05 - Stir in heavy cream, Dijon mustard, and chopped dill. Bring to a gentle simmer.
06 - Return chicken breasts and accumulated juices to the skillet. Simmer over low heat for 6-8 minutes until chicken is cooked through and sauce has thickened.
07 - Stir in lemon juice. Taste and adjust seasoning if necessary. Garnish with additional fresh dill and serve hot.

# Expert Suggestions:

01 -
  • The velvety sauce clings to every bite of juicy chicken making each forkful feel luxurious
  • Ready in under 45 minutes but tastes like something from a cozy bistro
  • The fresh dill transforms cream into something bright and unexpected
02 -
  • Dont let the cream come to a rolling boil or it might separate and turn grainy
  • Letting the chicken rest on the plate keeps it from overcooking while you make the sauce
  • The sauce thickens as it sits so remove from heat slightly earlier than you think
03 -
  • Use a light colored skillet so you can see when the fond browns perfectly
  • Room temperature cream incorporates more smoothly into hot liquids

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