Creamy Dill Chicken
Enjoy this creamy dill chicken as an indulgent, but very easy skillet dinner for a weeknight meal!
Servings: 4 servings
Calories: 448kcal
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
*my UK readers will want to use double cream (not single, which will likely curdle).
- 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'.
Nutrition
Calories: 448kcal | Carbohydrates: 16g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 10804mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg
