Creamy Dill Chicken (Printable Version)
Golden chicken breasts in a velvety dill-infused cream sauce with garlic and mustard accents
# 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 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. Garnish with extra dill and serve hot.
# Expert Insights:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for those nights when you want something impressive without the fuss
02 -
- Don't rush the sear, that golden crust is where all the flavor lives
- Let the sauce reduce slightly for the most velvety texture imaginable
03 -
- Room temperature chicken sears more evenly than cold straight from the fridge
- If sauce is too thick, splash in a little more chicken broth