I’m sharing my quick one-pan Dill Chicken that comes together in under 30 minutes with chicken, onion, broth, butter, cream, and fresh dill cooked in the same pan, and goes perfectly with rice or mashed potatoes and some greens or carrots.

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I love food that looks like I worked harder than I did, and Creamy Dill Chicken does that every time. With tender chicken breasts and a bright hit of fresh dill, the flavors feel creamy and surprisingly fancy for how fast it all comes together.

It’s quick, a little cheeky, and perfect for nights when you want a real meal without the drama. If you dig Dill Chicken or flip through Chicken Main Dishes for ideas, this one will sneak onto your regular rotation.

I keep underestimating how often I crave it and that says something.

Ingredients

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main source of lean protein, low carb, makes the dish hearty and filling
Healthy monounsaturated fats, adds fruitiness and helps brown chicken
Adds rich flavor and silky mouthfeel, adds saturated fat so use moderately
Sweetness when caramelized, gives fiber and a savory base to the sauce
Sharp aromatic punch, tiny carbs, may boost your immune system a bit
Creates velvety sauce, high in fat and calories, makes dish feel decadent
Bright tangy depth, low calories, helps emulsify and cut through richness
Herbaceous, citrusy notes, practically no calories, gives fresh lift and color
Adds bright acidity, balances the cream, provides vitamin C and lively flavor

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts about 3 medium

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small yellow onion chopped

3 cloves garlic minced

1 tablespoon all-purpose flour or 1 teaspoon cornstarch

1 cup low sodium chicken broth

1 cup heavy cream or half and half

1 teaspoon Dijon mustard

2 tablespoons fresh dill chopped

1 tablespoon fresh lemon juice about 1/2 lemon

How to Make this

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1. Pat the chicken dry, slice thick breasts in half or pound to an even 1 inch thickness, season both sides with kosher salt and freshly ground black pepper.

2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering, then sear the chicken 4 to 5 minutes per side until golden, not fully cooked through; work in batches if needed and transfer the chicken to a plate.

3. Lower heat to medium, add the chopped onion to the same pan and cook 3 to 4 minutes until soft, stir in the minced garlic and cook about 30 seconds until fragrant, scraping up brown bits from the bottom.

4. If using flour, sprinkle 1 tablespoon all purpose flour over the onions, stir and cook 1 minute; if using cornstarch, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

5. Slowly pour in 1 cup low sodium chicken broth while stirring and scraping any browned bits, bring to a simmer so the flour can thicken it; if you used cornstarch add the slurry now and stir until the liquid thickens slightly.

6. Stir in 1 cup heavy cream or half and half and 1 teaspoon Dijon mustard, simmer gently 3 to 5 minutes until the sauce is creamy and coats the back of a spoon.

7. Add 2 tablespoons chopped fresh dill and 1 tablespoon fresh lemon juice, taste and adjust salt and pepper — the dill and lemon brighten the sauce so don’t skimp.

8. Return the seared chicken and any collected juices to the pan, spoon sauce over each piece, simmer 4 to 5 more minutes until the chicken reaches 165 F or is cooked through, then remove from heat and let rest a couple minutes so juices redistribute.

9. Give the sauce one last stir, spoon extra sauce and dill over the chicken and serve over rice or mashed potatoes with some greens or roasted carrots.

Equipment Needed

1. Large heavy skillet or frying pan (10–12 inch) for searing and simmering
2. Cutting board
3. Sharp chef’s knife for trimming and slicing chicken
4. Meat mallet or rolling pin to pound breasts to even thickness
5. Tongs for flipping the chicken
6. Wooden spoon or silicone spatula for scraping up browned bits
7. Liquid measuring cup and dry measuring spoons (for broth, cream, flour, mustard, lemon)
8. Small bowl and whisk or fork for cornstarch slurry or mixing ingredients
9. Instant-read thermometer and a plate to rest the cooked chicken on

FAQ

Q: How do I keep the chicken juicy and not dry? A: Pound breasts to even thickness or slice them in half, season well, sear on medium high till golden then finish in the sauce. Don’t overcook, pull at 165°F and let rest 5 minutes, it’ll stay moist.

Q: I only have cornstarch or flour, which do I use to thicken the sauce? A: Both work. For flour sprinkle it in and cook 1 minute before adding broth so it loses the raw taste. For cornstarch mix the 1 tsp with a little cold water to make a slurry and stir into the simmering sauce, it thickens faster and give a silkier finish.

Q: Can I swap heavy cream for half and half or something lighter? A: Yes, half and half works fine but sauce will be slightly thinner, you can thicken more with flour or cornstarch. For non dairy use full fat coconut milk but the flavor will change, taste and adjust lemon and dill.

Q: How long does this keep and how should I reheat it? A: Store in an airtight container in the fridge 3 to 4 days, freeze up to 2 months. Reheat gently on low with a splash of broth or water so the sauce doesn’t break, microwave in short bursts if needed, stirring between.

Q: Can I use chicken thighs instead of breasts? A: Sure, boneless skinless thighs are more forgiving and stay juicy, sear a bit longer and check for 165°F. Cooking time may vary but the same creamy sauce works great.

Q: My sauce tastes flat, how do I brighten it? A: Add the 1 tablespoon lemon juice and a little extra Dijon, season with salt and pepper and stir in more fresh dill at the end. A tiny pinch of salt often brings out the flavors, taste as you go.

Creamy Dill Chicken Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs instead for juicier meat, or turkey cutlets if you want something leaner.
Heavy cream or half and half: swap with whole milk plus 2 tablespoons melted butter per cup for similar richness, or plain Greek yogurt thinned with a splash of milk for a tangy lower fat option.
Fresh dill: use 1 teaspoon dried dill for every tablespoon fresh, or try chopped parsley or tarragon if you don’t have dill on hand.
Dijon mustard: replace with whole grain mustard or a small spoon of yellow mustard mixed with a touch of honey to soften the bite.

Pro Tips

– Pat the chicken really dry and get your pan hot, dont crowd the skillet, sear until you get a good golden crust then finish gently; the crust locks in flavor and keeps the meat juicy even if you gotta finish it in the sauce.

– Use an instant read thermometer, its the only sure way to hit 165 F without overcooking, and let the chicken rest a few minutes after cooking so the juices redistribute instead of running out on your plate.

– For a silky sauce, lower the heat before you add the cream and stir constantly, or whisk a small bit of the hot liquid into the cream first so it doesnt break; if you need thicker sauce, reduce it slowly or add a cornstarch slurry in tiny amounts until you like the texture.

– Brighten the final dish by adding the dill and lemon at the very end, taste before salting because the broth and mustard can hide saltiness, and finish with a small pat of butter if you want extra gloss and richness.

Creamy Dill Chicken Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

596

kcal

Equipment: 1. Large heavy skillet or frying pan (10–12 inch) for searing and simmering
2. Cutting board
3. Sharp chef’s knife for trimming and slicing chicken
4. Meat mallet or rolling pin to pound breasts to even thickness
5. Tongs for flipping the chicken
6. Wooden spoon or silicone spatula for scraping up browned bits
7. Liquid measuring cup and dry measuring spoons (for broth, cream, flour, mustard, lemon)
8. Small bowl and whisk or fork for cornstarch slurry or mixing ingredients
9. Instant-read thermometer and a plate to rest the cooked chicken on

Ingredients

1 1/2 pounds boneless skinless chicken breasts about 3 medium
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion chopped
3 cloves garlic minced
1 tablespoon all-purpose flour or 1 teaspoon cornstarch
1 cup low sodium chicken broth
1 cup heavy cream or half and half
1 teaspoon Dijon mustard
2 tablespoons fresh dill chopped
1 tablespoon fresh lemon juice about 1/2 lemon

Directions

Pat the chicken dry, slice thick breasts in half or pound to an even 1 inch thickness, season both sides with kosher salt and freshly ground black pepper.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering, then sear the chicken 4 to 5 minutes per side until golden, not fully cooked through; work in batches if needed and transfer the chicken to a plate.
Lower heat to medium, add the chopped onion to the same pan and cook 3 to 4 minutes until soft, stir in the minced garlic and cook about 30 seconds until fragrant, scraping up brown bits from the bottom.
If using flour, sprinkle 1 tablespoon all purpose flour over the onions, stir and cook 1 minute; if using cornstarch, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.
Slowly pour in 1 cup low sodium chicken broth while stirring and scraping any browned bits, bring to a simmer so the flour can thicken it; if you used cornstarch add the slurry now and stir until the liquid thickens slightly.
Stir in 1 cup heavy cream or half and half and 1 teaspoon Dijon mustard, simmer gently 3 to 5 minutes until the sauce is creamy and coats the back of a spoon.
Add 2 tablespoons chopped fresh dill and 1 tablespoon fresh lemon juice, taste and adjust salt and pepper — the dill and lemon brighten the sauce so don't skimp.
Return the seared chicken and any collected juices to the pan, spoon sauce over each piece, simmer 4 to 5 more minutes until the chicken reaches 165 F or is cooked through, then remove from heat and let rest a couple minutes so juices redistribute.
Give the sauce one last stir, spoon extra sauce and dill over the chicken and serve over rice or mashed potatoes with some greens or roasted carrots.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.