This creamy dill chicken is full of flavor with a delicious herb cream sauce that feels so indulgent! Quick and easy to make, it comes together so easily in about 30 minutes and is equally perfect for entertaining or for a weeknight meal.
Have a peek at my mascarpone chicken for another creamy chicken dinner idea!
Creamy chicken recipes are always a hit here with readers and my family too, so I had to share this creamy dill chicken as another tasty weeknight dinner idea! Much like my creamy paprika chicken and herbs de Provence chicken, it's an easy yet indulgent recipe that comes together so easily in your skillet.
We make a delicious dill cream sauce with fresh herbs, onion and garlic that's full of flavor and so quick to do. Drizzled over browned chicken breasts, it feels fancy enough for a dinner party I think!
Do check out my creamy tarragon chicken, creamy sage chicken and turmeric chicken thighs recipe for more creamy chicken recipe ideas!
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⭐ Why this recipe is so good
Flavorful indulgent creamy dill sauce. Serve this deliciously rich and indulgent chicken with dill cream sauce when entertaining or as a family weeknight dinner - it's so versatile!
Easy to find ingredients. We use simple affordable ingredients that you can pick up at the store.
Quick weeknight dinner. As a simple skillet recipe, it takes about 30 minutes to come together.
🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken - we want to use boneless skinless chicken breasts for this recipe, and those that are the right size for one portion each (or use larger and slice into two pieces).
- Dill - I do suggest to use fresh dill weed for this recipe as it has a much more fragrant, yet light taste than dried dill. My low histamine readers will want to note that dill scores 1 on the SIGHI list with a note, 'small amounts usually not a problem. High salicylate content'. As always, only try if you tolerate well.
- Heavy cream - my UK readers will want to use double cream for this dill chicken recipe, as single cream would likely curdle.
- Flour - I personally use spelt flour but 'regular' flour works fine too.
📖 Swaps and variations
Skip the dredging. I like to dredge the chicken in flour to give it a nice crust and help thicken the sauce a touch, but you can easily miss this step out.
Swap chicken breasts for thighs. If using chicken thighs they will likely need a longer cook time in the skillet, so adjust your timings.
Swap fresh for dried dill. I definitely suggest to use fresh dill if you have it, but in a pinch you can sub for 1-2 teaspoons of dried dill.
🔪 Step by step instructions
Making this creamy dill chicken recipe is super simple, requires easy to find ingredients and comes together so quickly on the stovetop!
All the instructions are in the recipe card below, but these step by step photos will help guide you.
Step 1: Cook the chicken breasts
Pat the chicken breasts dry with paper towel, season both sides with salt and (optional) black pepper, then dredge in flour. Drizzle olive oil in your skillet and sear the chicken so it has browned and cook each side for about 5-7 minutes or until they reach 165F using a meat thermometer (image 1). Remove the chicken from the pan onto a plate.
Step 2: Heat the stock
If the skillet seems dry, add a touch more oil. Saute diced onion and garlic on a low heat (watch the garlic doesn't burn!) until softened. Pour in the chicken stock and increase the heat so that it is lightly bubbling (image 2). Use a spatula to lift any brown bits from the skillet.
Step 3: Make the cream sauce
Pour the heavy cream into the skillet and cook down for 4-5 minutes so that it thickens. I suggest not to let it boil, and to keep it at a very light simmer (image 3).
Step 4: Make the dill chicken sauce
Use tongs to add the chicken breasts back to the skillet, and sprinkle over the fresh dill (image 4). Cook for 4-5 minutes, stirring the dill into the cream sauce.
💭 Recipe tips and notes
- Dice the dill fairly finely so you don't have large pieces. Personally I like to remove the stems from the dill as they are a little tough.
- Keep the heat fairly low while cooking the onion and garlic to ensure they don't burn.
- Cook time for the chicken will vary slightly depending upon the size of your chicken breasts.
- You can also use two large chicken breasts and slice into two pieces.
- Check the temperature. Always make sure your chicken reaches a temperature of 165F at the deepest point using a meat thermometer.
🥣 How to serve dill chicken
Serve this chicken recipe up with some tasty sides for a hearty meal. Why not try:
- Creamy sauces are always good with grains such as rice or cous cous, as well as quinoa.
- My mashed cauliflower with cream cheese and frozen cauliflower rice recipe are delicious if you're looking for a lower carb option.
- Veggie sides add flavor and color, and I suggest my oven roasted broccoli and Brussels sprouts and roasted zucchini and sweet potatoes, or my air fryer root vegetables as a quicker option.
🍽 More chicken recipes
Find so many tasty chicken recipes here for a tasty evening meal including my chicken pesto risotto and air fryer mozzarella stuffed chicken breast, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Creamy Dill Chicken
Equipment
- Skillet
- Spatter guard if required
Ingredients
- 4 small boneless skinless chicken breasts
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper optional
- ¼ cup flour 'regular' or spelt flour
- 2 tablespoon olive oil
- ½ white onion diced
- 2 garlic cloves minced or finely diced
- ¾ cup chicken broth or stock
- ½ cup heavy cream*
- 2 tablespoon fresh dill diced, plus more to garnish
Instructions
- Pat the chicken breasts dry with paper towel and season with salt and (optional) black pepper on both sides. Add flour to a bowl and dredge the chicken breasts so they are evenly coated (you don't need to use all the flour).
- Drizzle olive oil in the skillet, then sear and cook the chicken breasts both sides for 5-7 minutes until they are browned and cooked through. Set aside on a plate.
- If required, drizzle a little more oil in your skillet and on a low heat cook diced onion and garlic for 4-5 minutes until softened.
- Pour in the chicken broth, increase the heat so that it is very lightly bubbling, and use a spatula to lift any brown bits from the bottom of the skillet. Pour in the heavy cream, stir to combine with the broth, and cook for 4-5 minutes to reduce and thicken the sauce.
- Place the chicken breasts back in the skillet and sprinkle over the fresh dill. Stir the dill into the sauce and cook for a further 4-5 minutes. Check for an internal temperature of 165F / 73.9C using a meat thermometer at the deepest part of the chicken.
Notes
- I suggest to use the fronds of dill and remove from the tougher stems.
- If using two large chicken breasts, I suggest to slice into two pieces.
- Cook time for the chicken will vary slightly depending upon the size of the chicken breasts. Always check for an internal temperature of 165F / 73.9C.
- Nutritional information is auto-generated and should be understood to be an estimate.
- chicken broth will depend upon ingredients used.
- black pepper, which scores 2.
- garlic, which scores 1.
- flour isn't rated.
- cream, without additives, scores 0, but has notes on additional ingredients that I suggest to read.
- dill, which scores 1 with a note, 'small amounts usually not a problem. High salicylate content'.
Leslie Miller says
This is just so flavorful!
Claire says
So glad you enjoyed it Leslie, and thanks so much for taking the time to comment!
Carol L says
Delicious and easy to make. Thanks
Claire says
So glad you enjoyed the recipe Carol!