Creamy Dill Chicken

4.70 from 39 votes

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.

Prep Time5

Cook Time23

Total Time28

Course: Main Course

Cuisine: Canadian

Servings:

Calories: 510kcal

Author: Jacqueline Piper

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%, 35% for a creamier result
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 and browned on both sides. 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

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.

Note: This is chicken in a pan sauce, not a thick gravy-like sauce. To achieve a thicker pan sauce, whisk a teaspoon or two of cornstarch with 2 tablespoons of very cold water. Add to the pan and heat while whisking, until the sauce thickens.

Nutrition

Calories: 510kcal