Creamy Dill Chicken (Printable)

Golden pan-seared chicken in a rich, herbaceous cream sauce with fresh dill and mustard.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 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

# Directions:

01 - Season both sides of the chicken breasts 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 and sear for 4-5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and reserve.
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 browned bits from the bottom. Simmer for 2 minutes to concentrate flavor.
05 - Stir in heavy cream, Dijon mustard, and chopped dill. Bring to a gentle simmer, stirring constantly to incorporate.
06 - Return chicken and accumulated juices to the skillet. Simmer on low heat for 6-8 minutes until chicken is fully cooked and sauce has thickened to coat the back of a spoon.
07 - Stir in lemon juice and adjust seasoning as needed. Garnish with additional fresh dill and serve immediately.

# Expert Tips:

01 -
  • The sauce creates itself from pan juices, meaning more flavor and less cleanup
  • It turns ordinary chicken breasts into something dinner-party worthy
02 -
  • Overcooking cream sauce causes it to separate and turn grainy, so watch for that gentle simmer
  • The sauce continues thickening off the heat, so remove it from the pan slightly earlier than you think
03 -
  • Don't rush the sear, those browned bits become the soul of your sauce
  • Add the dill in two portions, half during cooking and half at the end for maximum freshness

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