Creamy Dill Chicken (Print Version)
Tender chicken in a rich, creamy dill sauce ready in 40 minutes
# 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
# How to Prepare:
01 - Season both sides of the chicken breasts thoroughly with salt, pepper, and garlic powder, ensuring even coverage.
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, reserving any juices.
03 - Reduce heat to medium. Add chopped shallot and garlic to the skillet; sauté for 2-3 minutes until softened and fragrant, being careful not to burn the garlic.
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Let 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 (internal temperature reaches 165°F) and sauce has thickened.
07 - Stir in lemon juice and taste the sauce. Adjust salt and pepper as needed. Garnish with additional fresh dill and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant after a long shift
- Leftovers somehow get even better when the flavors really settle into the chicken
02 -
- Dont crowd the pan or your chicken will steam instead of sear, work in batches if your skillet is small
- The sauce thickens rapidly off heat, so pull it a minute earlier than you think you should
03 -
- Pound the chicken to even thickness before seasoning for perfectly uniform cooking
- Room temperature cream incorporates more smoothly into the sauce without separating