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Home » Recipes » Dinner

Creamy Dill Chicken

Modified: Aug 6, 2020 · Published Aug 6, 2020 · by Jacqueline Piper · 25 Comments · This post may contain affiliate links. Read our privacy policy.

3738 shares
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Creamy Dill Chicken | This simple chicken dinner is a One-Pan dish and comes together in less than 30-minutes. This recipe goes perfectly with a side of rice or mashed potatoes and some greens or carrots. Make the chicken and the creamy dill sauce in the same pan for an easy, flavorful dinner with simple ingredients like chicken, onion, broth, butter, cream, and fresh dill.

This post may contain affiliate links. Please read my disclosure policy.

Creamy Dill Chicken on a plate with potatoes and carrots

If your garden is growing like mine then come dinner time, you pop out there and you're like "hello fresh dill! hello basil, ilysm! thyme, you're looking beautiful!"

I'm not the only one who compliments and encourages their plants, herbs included, right?

..... right??

Spread love. It never hurts. And while you're at it, make and share this creamy dill chicken with someone you love. It's creamy and dilly and lovely. My favorite way to have this is with mashed potatoes, so I can scoop up all the extra sauce - you don't want to leave that sitting on the plate, trust me!

Creamy Dill Chicken in a pan

Ingredients you need

  • chicken breast fillets (or slice your chicken breast into strips)
  • butter - unsalted
  • half of an onion
  • cream - 18%
  • chicken broth
  • salt and pepper and a bit of oil for cooking
  • fresh dill! (sub in dried if you like, but fresh is SO GOOD)

Ingredient Substitutions

  • The onion - you could sub in a shallot instead if you like, or a red onion.
  • The cream - I use 18% but you could definitely use heavy cream, like 35% whipping cream if you prefer - very helpful for a keto/low carb meal plan.
  • The fresh dill - you can use dried dill if you like and it will taste great, BUT I think fresh herbs take things up a notch and the fresh dill here really is lovely, but use whatever is available to you - we're not fussy here.
Creamy Dill Chicken on a plate with potatoes & carrots

How to Make chicken with a creamy pan sauce

Start off with a medium nonstick frying pan (I LOVE this "rock" style one from Starfrit, I use it all the time) over medium-high heat. Add the oil and then season the chicken breast fillets (simply slice large chicken breasts into ½ inch wide strips.)

Next, add the chicken to the hot pan and cook for about 2-3 minutes or so on each side, or until nicely browned on the outside and almost fully cooked.

Add the diced or sliced onion and cook that for a few minutes. You can add another splash of oil if you need it.

Once the chicken is cooked through and the onion is browned, remove the chicken to a plate temporarily and add the broth. Cook it, uncovered, for about 10 minutes or so, until it reduces in volume by about half.

Now add the chicken back in and add the cream and heat it through. Once everything is hot, add the butter. Stir just until the butter melts and has incorporated and then take the pan off the heat (so the sauce doesn't split apart) and add the dill. If you find your sauce has split a bit, put it back over low heat and whisk in a bit more cream. It should come back together.

Serve with more fresh dill lightly sprinkled over top and the sides of your choice.

Creamy Dill Chicken in a pan

Tips and Tricks

  • To get a creamy sauce that isn't thin, make sure you cook the broth down well so that it reduces by about half.
  • Add the cream and don't overheat it - that will thin it out as well.
  • Do not add a lid - that also thins sauce out because it catches everything that steams off and puts that moisture right back into your sauce.
  • Remove from the heat as soon as the butter melts in and incorporates - otherwise the sauce can separate.

* In my photos, the sauce was starting to separate by the time I finished my photos.

Recipe FAQs

My sauce separated and looks oily, what do I do?

Try heating over low and add a splash of cream then whisk together - heating very gently.

What vegetables go well with dill?

Carrots and cucumbers are my favorites with dill! And mashed potatoes 🙂

What to serve with this recipe:

  • Browned Butter Mashed Potatoes
  • Greek Style Roasted Lemon Potatoes
  • Parmesan Garlic French Fries
  • Green Beans with Almonds and Parmesan

More Chicken Recipes:

  • Bourbon Chicken
  • Slow Cooker Mediterranean Chicken with Orzo
  • Slow Cooker Salsa Chicken
  • BBQ Chicken Bites
  • Quick & Easy Grilled Chicken Tacos
  • Low Carb Lasagna Chicken Parmesan
  • Low Carb Jalapeno Popper Stuffed Chicken
  • Chicken Strips with Panko Crumbs and Parmesan

Recipe

Creamy Dill Chicken in a pan
4.87 from 36 votes

Creamy Dill Chicken

Author : Jacqueline Piper
Prep Time: 5 minutes minutes
Cook Time: 23 minutes minutes
Total Time: 28 minutes minutes
Servings: 2
A One-Pan dish in less than 30-minutes, perfect with a side of rice or mashed potatoes and some greens. Make the chicken and the sauce in the same pan for an easy, flavorful dinner.
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Ingredients
  

  • 2 chicken breasts sliced into fillets/strips
  • 1 tablespoon cooking oil
  • ½ medium onion sliced or diced
  • 1 cup chicken broth
  • 2 tablespoons cream I use 18%
  • 2 tablespoons unsalted butter
  • 3 teaspoons fresh dill*

Instructions

  • Heat a non-stick frying pan over medium heat. Add the oil and then the chicken. Cook for 2-3 minutes per side or until almost cooked through. Add the onions and cook for about 4 minutes, until softened.
  • Remove the chicken to a plate temporarily and add the broth. Cook down for about 10 minutes or until reduced by about half.
  • Add the chicken and the cream and heat through for a few minutes.
  • Add the butter and whisk while it melts. Remove from heat, add the dill, season with salt and pepper, and then serve.

Notes

  1. Use dried dill if that is what you have.  Use about a teaspoon and adjust if you want more dill flavor.
  2. I use unsalted butter to control the salt in the final dish.  You can try salted butter and then adjust how much salt you add at the end.
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.

Nutrition

Calories: 510kcal

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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Creamy Dill Chicken with Pinterest Text Overlay
Creamy Dill Chicken with Pinterest Text Overlay
Creamy Dill Chicken with Pinterest Text Overlay
Creamy Dill Chicken with Pinterest Text Overlay

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    Sheet Pan Pesto Gnocchi with Sausage
  • Mini burgers stacked in a pile.
    Easy Sheet Pan Sliders
  • A casserole dish with cooked pasta, spinach, and sausage topped with melted cheese.
    Easy Sausage Pasta Bake
3738 shares

Comments

    4.87 from 36 votes (13 ratings without comment)

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  1. Rebecca says

    November 11, 2020 at 11:07 am

    I'm totally making mashed potatoes to go with this chicken! looks so good & easy

    Reply
    • Liza says

      March 28, 2022 at 11:40 pm

      DELICIOUS!

      I had a huge bunch of dill I needed to get through and came across this recipe.

      It's DIVINE! Cooked it with the Greek Lemon Potatoes as recommended and they were amazing too!

      Reply
      • Jacqueline Piper says

        March 29, 2022 at 4:39 pm

        Excellent Liza, I'm so glad you liked both recipes. Fresh dill is wonderful 🙂 Thanks for commenting!

        Jacqueline

        Reply
  2. Shelley says

    November 11, 2020 at 11:21 am

    Such a pretty dish, and I just love that it comes together so easily in just one pan in a half hour. Feels special but is so totally do-able for busy nights! Great suggestions on carrots and cucumbers pairing well with the dill, too - thanks for the side dish ideas to go along with it!

    Reply
  3. Lisa | Garlic & Zest says

    November 11, 2020 at 11:46 am

    Is it wrong that I want to bathe in this dill cream sauce? Such a beautiful (and easy) weeknight dinner. Putting this into supper rotation this week!

    Reply
  4. Angela says

    November 11, 2020 at 11:47 am

    Fresh dill has such great flavor. This dinner was a hit at my house.

    Reply
  5. CLARA BAKHSHI says

    November 11, 2020 at 12:26 pm

    Delicious recipe, we really enjoyed the chicken over our mash potatoes. I'm also guilty of using up half a leftover baguette to scoop up the remaining creamy dill sauce because it was so yummy.

    Reply
  6. Crissy says

    April 26, 2023 at 7:14 pm

    This was a very delicious recipe! I paired it with mashed potatoes and broccoli.

    Reply
    • Jacqueline Piper says

      April 30, 2023 at 8:06 am

      Thank you for commenting! I'm happy you enjoyed this recipe 🙂

      Jacqueline

      Reply
  7. GC says

    May 15, 2023 at 5:16 pm

    How would I make this if I wanted to do it in a crock pot? Is that possible?

    Reply
    • Jacqueline Piper says

      May 23, 2023 at 11:27 am

      Hi!
      I'm not sure if the sauce would be the same if you made this in the crockpot. If I were to attempt this I'd add the butter and cream at a late stage of cooking or even add everything else to the crockpot to cook and then drain the sauce to a pan to add the butter and cream and thicken it that way. Let me know if you try this and how it goes!

      Jacqueline

      Reply
  8. Amanda says

    June 21, 2023 at 4:30 pm

    Really good!! Only reason I knocked it down a star was because I followed this and read the whole post and somehow mine still came out quite runny. I simmered it another 4 minutes with everything and added a dash of park cheese and it came out great!

    Reply
    • Jacqueline Piper says

      June 21, 2023 at 4:47 pm

      I'm sorry to hear that Amanda. I wonder if the cream was a lower fat cream? I'll add my notes from the blog post to the recipe card for future readers. I'm glad you still enjoyed the dish! Thanks for commenting 🙂

      Reply
  9. Drita says

    June 26, 2023 at 6:49 pm

    Sauce is too thin. I mean i guess I shouldn’t be surprised as there’s nothing included to thicken it.

    Reply
    • Jacqueline Piper says

      June 26, 2023 at 9:19 pm

      Reducing the broth by half, and then using high fat cream with butter over low heat will result in a thicker pan sauce. It's still a pan sauce, though, not a gravy. Try using a roux if you'd like a gravy like sauce.

      Thanks for commenting!
      Jacqueline

      Reply
    • Teresa Barry says

      September 21, 2024 at 7:33 pm

      I agreed with your review since I know what is needed to thicken soups, sauces, etc. You need a starch, a fat and a liquid - not water. It can be broths, milk, cream. I used about 1/4 cup of the starch water I saved after I cooked potatoes for this dish.

      Reply
      • Jacqueline Piper says

        September 22, 2024 at 10:58 am

        Yes, and reducing the broth is important before adding the butter and cream. This is a simple pan sauce, not a gravy - essentially it's cream and butter thinned a little with the broth. Potato water is a great choice to add to the sauce! Thanks for commenting Teresa

        Jacqueline

        Reply
  10. April B says

    February 06, 2024 at 6:24 am

    This dish is delicious! The whole family, including 3 teenagers, loved it and request that I put it in the dinner rotation. I doubled the recipe, used chicken breast tenders, & heavy cream. I love lemon & dill together so when I was reducing the chicken broth I added a couple splashes of lemon juice. We served over mashed potatoes and had green beans with it. Thank you for sharing the recipe!!!

    Reply
    • Jacqueline Piper says

      February 06, 2024 at 9:14 am

      April, this is so great to hear, I'm glad your whole family enjoyed this recipe. Adding lemon is a great idea, I'll try that next time too. Thanks for taking the time to comment!

      Reply
  11. Roberta Hanes says

    September 09, 2024 at 7:18 pm

    Made with mushrooms and fettuccine. Delicious! Yummy! A hit with my family.

    Reply
    • Jacqueline Piper says

      September 22, 2024 at 11:06 am

      That sounds great Roberta, I'm glad you liked this recipe and thanks for taking the time to comment!

      Jacqueline

      Reply
  12. Teresa Barry says

    September 21, 2024 at 7:28 pm

    Great dish, needs a few things. If making mashed potatoes from scratch save about 3/4 cup of the starchy water the potatoes cooked in. This can be added to the chicken broth with a mere teaspoon of butter to start thickening the sauce. When slightly reduced at the chicken and and stir, then add dill. I used dried and it was wonderful. I will be making this again and with sides next time - like carrots or broccoli or just a side salad. Yummy

    Reply
    • Jacqueline Piper says

      September 22, 2024 at 11:02 am

      I'm glad you liked this recipe Teresa! I will be testing and adding some notes to the recipe card with more suggestions for those who like a thicker sauce (such as a tablespoon of cornstarch mixed with water). Thanks again for commenting and sharing, I appreciate it!

      Jacqueline

      Reply
  13. Veronica Marquez says

    March 26, 2025 at 1:45 am

    EXCELLENT! Wow! Thank you!

    Reply
    • Jacqueline Piper says

      March 26, 2025 at 9:15 am

      Yay, thanks for taking the time to comment, glad you liked this recipe, Veronica!

      Jacqueline

      Reply
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