Creamy Dill Chicken Breasts : Your New Favorite 30-Minute Dinner

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Ready for a quick and utterly satisfying dinner? This Creamy Dill Chicken recipe is perfect for busy weeknights and delivers restaurant-quality flavor in your own kitchen. With juicy chicken breasts seared to perfection and bathed in a luscious dill and cream sauce, this dish will impress everyone at the table.

Table of Contents

Why You’ll Love This Recipe

• Only 30 minutes from start to finish
• Uses simple pantry ingredients
• Packed with fresh flavor
• Creamy, tangy sauce with real dill
• Beginner-friendly technique

Ingredient List

Below is everything you need, with helpful Amazon affiliate links for convenient shopping:

Ingredient	Quantity	Notes
Boneless skinless chicken breasts	4 small	Even out thickness for even cooking
Salt	1/8 tsp	To taste
Black pepper	1/8 tsp	Optional; Buy high-quality black pepper
Flour	1/4 cup	Standard or spelt flour
Olive oil	2 tbsp	Shop extra-virgin olive oil
White onion	1/2	Diced
Garlic cloves	2	Minced
Chicken broth	3/4 cup	Or stock
Heavy cream	1/2 cup	Adds rich texture
Fresh dill	2 tbsp	Extra for garnish

Equipment You’ll Need

• Frying pans
• Cutting board
• Chef’s knives
• Measuring cups and spoons
• Mixing bowls
• Kitchen utensils
• Meat thermometer

Integrate these into your workflow for seamless cooking!

Step-by-Step Instructions

1. Prep Chicken: Pat chicken breasts dry; season with salt and black pepper. Dredge in flour, shaking off excess.
2. Sear Chicken: Heat olive oil in a skillet over medium heat. Sear chicken on both sides, 5–7 minutes each, until golden and cooked through. Remove and set aside.
3. Sauté Veggies: Add a touch more oil if needed. Cook diced onion and garlic in the skillet on low for 4–5 minutes until fragrant and softened.
4. Deglaze and Build Sauce: Add chicken broth. Bring to a gentle bubble, scraping any bits from the bottom. Pour in heavy cream, stir, and cook for 4–5 minutes until sauce thickens.
5. Combine & Finish: Return chicken to the skillet, sprinkle in fresh dill, and simmer for another 4–5 minutes. Ensure chicken reaches 165°F with your meat thermometer.
6. Serve: Garnish with extra dill and plate up with your favorite sides.

Tips for Perfection

• Pound chicken to even thickness for even cooking.
• Use fresh dill for the brightest flavor.
• Don’t rush the sauce reduction it adds flavor and silky texture.
• Great paired with rice, mashed potatoes, or roasted veggies.

Variations & Serving Ideas

• Swap cream for Greek yogurt for a lighter sauce
• Try with chicken thighs for extra juiciness
• Add lemon zest or a splash of lemon juice
• Serve leftovers shredded over salads or in wraps

Frequently Asked Questions (FAQ)

Q: Can I use dried dill instead of fresh?
A: Yes, use about one-third the amount, but fresh is preferable for flavor.

Q: What can I substitute for heavy cream?
A: Half-and-half, crème fraîche, or even thick Greek yogurt work in a pinch.

Q: Can I make this dish ahead?
A: Yes, cool and refrigerate up to 3 days. Reheat gently; add a splash of broth if the sauce gets too thick.

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