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.
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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?
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!
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)
- 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.
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.
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.
Try heating over low and add a splash of cream then whisk together - heating very gently.
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
Creamy Dill Chicken
- 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*
- Heat a non- stick frying pan over medium heat. Add the oil and then the chicken. Cook 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 aout half.
- Add the chicken and the cream and heat thorugh 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.
- Use dried dill if that is what you have. Use about a teaspoon and adjust if you want more dill flavor.
- 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.