Creamy Dill Chicken Recipe

I love how this Creamy Dill Chicken delivers tender chicken in a silky, fresh dill sauce with just one pan and simple ingredients. It’s the kind of quick dinner that makes rice, mashed potatoes, or veggies feel like the best part of the day.

I’m obsessed with this Creamy Dill Chicken because it tastes like I spent way more energy than I actually did. The sauce is silky, tangy, and loaded with that fresh dill bite I crave the second dinner starts feeling boring.

I love how the chicken breasts stay juicy under all that creamy sauce, with enough richness to spoon over rice, mashed potatoes, or whatever greens I’ve got hanging around. And honestly, the one-pan part just makes me like it even more.

Less mess, big flavor, no drama. Just a fast dinner I keep coming back to on busy nights again.

Ingredients

• Chicken breasts keep it lean, filling, and easy for a weeknight dinner.
• Salt and black pepper make everything taste awake, not flat or boring.
• Olive oil helps the chicken brown nicely without feeling too heavy.
• Butter brings that cozy, rich flavor you definitely want here.
• Yellow onion adds a soft sweetness that melts right into the sauce.
• Garlic gives the dish that “something smells amazing” moment.
• Flour helps the sauce thicken up so it clings to the chicken.
• Chicken broth adds savory depth without making things too salty.
• Heavy cream makes the sauce silky, creamy, and honestly pretty comforting.
• Dijon mustard adds a little tang so the cream doesn’t feel dull.
• Fresh lemon juice brightens everything up.

  Plus, it cuts the richness.

• Fresh dill is the star.

  Basically, it makes the whole dish feel fresh.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tablespoon all purpose flour
• 1 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped

How to Make this

1. Pat chicken breasts dry, season both sides with salt and black pepper, and if thick, slice horizontally or pound to even thickness about 1/2 inch.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

3. Add chicken and cook 4 to 5 minutes per side until golden and just cooked through; transfer to a plate and tent with foil.

4. Reduce heat to medium, add remaining 1 tablespoon butter to the same skillet, then add chopped onion and cook 3 to 4 minutes until softened.

5. Stir in minced garlic and cook 30 seconds, then sprinkle the flour over the onions and cook 1 minute while stirring to form a roux.

6. Gradually whisk in chicken broth, scraping up browned bits, then stir in heavy cream, Dijon mustard, and lemon juice; bring to a gentle simmer.

7. Simmer the sauce 3 to 4 minutes until slightly thickened, then stir in chopped fresh dill and adjust salt and pepper to taste.

8. Return chicken to the skillet, spoon sauce over the pieces, and simmer 2 to 3 minutes more until heated through and sauce coats the chicken. Serve with rice or mashed potatoes and vegetables.

Equipment Needed

1. Cutting board
2. Chef knife
3. Meat mallet or rolling pin (for pounding chicken)
4. Large skillet (10 to 12 inch)
5. Tongs or spatula
6. Measuring cups and spoons
7. Whisk and a wooden spoon or silicone spatula
8. Plate and aluminum foil for resting the chicken

FAQ

Creamy Dill Chicken Recipe Substitutions and Variations

• Chicken breasts: use boneless skinless chicken thighs (cook a few minutes longer) or turkey cutlets for a leaner alternative.
• Heavy cream: substitute half and half plus 1 tablespoon melted butter per 3/4 cup, or use plain Greek yogurt or sour cream stirred in off heat for a tangier, lighter sauce.
• Fresh dill: swap with fresh parsley for brightness or fresh tarragon for a slightly anisey, herbaceous note.
• Low sodium chicken broth: replace with vegetable broth for a vegetarian-friendly option or with dry white wine plus a little water for added acidity and depth.

Pro Tips

1. Let the cooked chicken rest under foil for 5 minutes before returning it to the pan. That keeps the juices in the meat so each bite stays moist and tender.

2. Use an instant read thermometer to hit 160 to 165°F in the thickest part of the breast. It prevents both undercooking and drying out from overcooking.

3. Deglaze the pan thoroughly with the chicken broth, scraping up those browned bits. Those bits are flavor gold and will make the sauce rich without extra fat.

4. Add most of the fresh dill at the end of cooking and reserve a little for garnish. Dill loses brightness with long heat, so late addition keeps the sauce tasting fresh.