This creamy dill chicken is a comforting, one-pan meal perfect for busy weeknights. The tender chicken fillets soak up a luscious cream sauce infused with fresh dill and onions, making each bite full of vibrant flavor.
Ready in under 30 minutes, this dish pairs beautifully with rice, mashed potatoes, or steamed greens, bringing a restaurant-quality dinner to your table with minimal effort.
- A quick one-pan meal that cuts down on cleanup.
- Rich and creamy sauce brightened with fresh dill for a fresh herbal punch.
- Perfectly balanced with tender chicken, savory onions, and a velvety broth reduction.
Ingredients
- Chicken breasts: Sliced into thin fillets or strips for quick, even cooking and perfect sauce coverage.
- Cooking oil: Used to sear the chicken, locking in juices and adding a golden crust.
- Onion: Half a medium onion, sliced or diced to soften and add sweetness to the sauce.
- Chicken broth: One cup, which cooks down to concentrate flavor and form the base of the sauce.
- Cream (18%): Two tablespoons add richness and smooth texture to balance the broth’s savory notes.
- Unsalted butter: Two tablespoons melted in the sauce to provide silkiness and a subtle buttery taste.
- Fresh dill: Three teaspoons finely chopped to infuse a bright and slightly tangy herbal flavor.
Instructions
- Heat the pan and sear chicken
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Warm a non-stick frying pan over medium heat and add the cooking oil. Place the chicken fillets in and cook for 2-3 minutes per side until nearly cooked through. This quick searing locks in moisture and develops flavor through browning.
- Sauté the onions
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Add the sliced or diced onions directly to the pan and cook for about 4 minutes until softened and translucent. This step builds sweetness and depth in the sauce base.
- Simmer and reduce broth
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Remove the chicken temporarily and pour in the chicken broth. Let it simmer for around 10 minutes until reduced by half, concentrating flavors and creating a thicker sauce foundation.
- Add chicken and cream
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Return the chicken to the pan and pour in the cream. Heat gently for a few minutes to combine the creamy richness with the savory broth while warming the chicken through without overcooking.
- Finish the sauce with butter and dill
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Whisk in the unsalted butter until melted for a velvety finish. Take the pan off the heat, stir in fresh dill, then season with salt and pepper to taste. This final step enhances aroma and flavor, ready to serve.
- If using dried dill, substitute about one teaspoon and adjust to taste for best flavor.
- Unsalted butter lets you control the saltiness in the dish, but salted butter can be used with careful seasoning.
- Reduce the broth slowly to concentrate flavor without burning.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream sauce from separating.
Serving Suggestions
Serve alongside fluffy mashed potatoes or steamed rice to soak up the creamy dill sauce. Add a side of roasted or sautéed greens for a well-rounded meal.
- Slice chicken fillets thinly for faster cooking and better sauce coverage.
- Use fresh dill whenever possible for the brightest herbaceous flavor.
- Simmer the broth until reduced by half to create a richer, thicker sauce without additional thickeners.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless, skinless chicken thighs work well and remain juicy. Adjust cooking time slightly to ensure they are cooked through.
- What can I substitute for chicken broth?
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You can use vegetable broth or even water with a bouillon cube to maintain flavor depth.
- Can I freeze this creamy dill chicken?
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Freezing is possible but may affect the texture of the cream sauce. Reheat gently and stir well.
- How to make this dish dairy-free?
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Use coconut cream or a creamy non-dairy substitute and replace butter with olive oil or dairy-free margarine.
- Can I prepare this recipe ahead of time?
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You can slice the chicken and prep ingredients in advance, but cooking is best done fresh to maintain flavor and texture.
- How much dill should I use if I only have dried herbs?
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Use approximately one teaspoon of dried dill instead of fresh and adjust based on taste preferences.
- Can I add other herbs or spices?
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Basil or parsley can complement dill nicely, but avoid overpowering the delicate cream sauce flavors.
Creamy Dill Chicken
Equipment
- 1 non-stick frying pan for cooking chicken and sauce
Ingredients
- 2 chicken breasts sliced into fillets or strips
- 1 tablespoon cooking oil
- ½ medium onion sliced or diced
- 1 cup chicken broth
- 2 tablespoons cream 18% fat recommended
- 2 tablespoons unsalted butter
- 3 teaspoons fresh dill or 1 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Heat a non-stick frying pan over medium heat and add the cooking oil.
- Add the chicken and cook for 2-3 minutes per side until almost cooked through.
- Add the onions to the pan and cook for about 4 minutes until softened.
- Remove the chicken to a plate temporarily.
- Add the chicken broth to the pan and cook down for about 10 minutes until reduced by half.
- Return the chicken to the pan and stir in the cream. Heat through for a few minutes.
- Add the butter and whisk while it melts.
- Remove from heat, stir in the dill, and season with salt and pepper to taste before serving.
Notes
- Use dried dill if fresh is unavailable; reduce amount to 1 teaspoon and adjust to taste.
- Unsalted butter controls final saltiness; use salted butter then adjust seasoning accordingly.
- Serve with rice, mashed potatoes, or greens for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
