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To make creamy lemon dill chicken, gather these items: - 4 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup chicken broth - 1 cup heavy cream - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons fresh dill, chopped - 1 tablespoon Dijon mustard - 1 teaspoon cornstarch (optional, for thickening) Here are some handy conversions: - 1 tablespoon = 3 teaspoons - 1 cup = 8 fluid ounces - 1 teaspoon = 5 milliliters - 1 ounce = 28 grams These measurements help you keep it precise. If you lack an ingredient, here are some swaps: - Use chicken thighs instead of breasts for more flavor. - Swap olive oil with butter for a richer taste. - Heavy cream can be replaced with sour cream for tang. - Use dried dill if fresh is not available; use 1 teaspoon. - For a lighter sauce, try half-and-half in place of cream. These substitutes make it easy to cook with what you have! {{ingredient_image_1}} 1. First, take the chicken breasts. Season both sides with garlic powder, salt, and pepper. This adds flavor. 2. Next, heat olive oil in a large skillet over medium-high heat. Wait until the oil is hot. 3. Add the seasoned chicken breasts to the skillet. Cook for 6-7 minutes on each side. Look for a golden brown color. 4. Once cooked, remove the chicken from the skillet. Set it aside on a plate. 5. In the same skillet, pour in the chicken broth. Scrape any browned bits from the bottom. This adds flavor. 6. Bring the broth to a simmer. Then, reduce the heat to low. 7. Stir in heavy cream, lemon zest, lemon juice, chopped dill, and Dijon mustard. Mix well. 8. Let this simmer for 3-4 minutes. The sauce should be creamy and fragrant. 9. If you want a thicker sauce, mix cornstarch with cold water until smooth. Stir it into the sauce. 10. Let it cook for another minute until it thickens. 11. Return the chicken to the skillet. Spoon some sauce over the top. 12. Cook for an additional 2-3 minutes. This warms everything through. 13. Finally, serve the chicken hot. Drizzle the creamy lemon dill sauce over it. - Seasoning the chicken: 2 minutes - Cooking chicken: 12-14 minutes - Preparing the sauce: 8-10 minutes - Final warming: 2-3 minutes - Total cooking time: about 30 minutes - Use a meat thermometer to check the chicken. It should reach 165°F (75°C). - Look for the chicken to be golden brown. - The juices should run clear when you cut into it. If they are pink, keep cooking. - Let the chicken rest for a few minutes before serving. This keeps it juicy. To get the creamiest sauce, use heavy cream. It adds rich flavor and smooth texture. Combine the cream with lemon zest and juice for brightness. Simmer the sauce gently. Avoid boiling it to keep it smooth. If you want it thicker, mix cornstarch with cold water first. Then stir it in and cook for a minute. Cook your chicken breasts over medium-high heat. This helps them brown nicely. Don’t crowd the pan; give each piece space. Flip them after 6-7 minutes when they are golden. Always check the internal temperature. It should reach 165°F. This ensures your chicken is safe to eat. Try adding a pinch of red pepper flakes for heat. A splash of white wine can deepen the flavor. Fresh herbs like parsley or tarragon work well, too. You can even swap dill for basil for a different twist. Experiment with these ideas to find your favorite taste. Pro Tips Perfectly Cooked Chicken: Use an instant-read thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Enhance Flavor: Marinate the chicken in lemon juice and dill for at least 30 minutes before cooking to deepen the flavors. Thickening the Sauce: If using cornstarch to thicken the sauce, ensure to mix it with cold water first to avoid lumps in your creamy sauce. Serving Suggestion: Pair the dish with a side of roasted vegetables or a fresh salad to balance the richness of the creamy sauce. {{image_2}} You can change the flavor of the sauce easily. Fresh parsley adds a bright touch. Thyme gives a warm, earthy taste. If you like a kick, try adding red pepper flakes. Basil works well too, bringing a sweet note. Experiment with your favorite herbs to find what you like best. If you want a different protein, salmon is an excellent choice. Cook it just like the chicken. The creamy sauce pairs well with the fish's rich taste. For a plant-based option, try tofu. Press and cube the tofu, then cook until golden. This gives a great texture and absorbs the sauce flavors. Serve this dish with rice or mashed potatoes for comfort. Steamed veggies like broccoli or green beans add color and nutrition. You can also serve it with a fresh salad. A light lemon vinaigrette would match well. For a fun twist, serve it in lettuce wraps or as a sandwich on crusty bread. To keep your creamy lemon dill chicken fresh, store it in the fridge. Place the chicken in an airtight container. Make sure the sauce covers the chicken well. This will keep it moist. It lasts for about 3 to 4 days in the fridge. When you're ready to eat leftovers, reheat gently. You can use a skillet or microwave. If using a skillet, add a splash of chicken broth to the pan. Warm it on low heat until hot. Stir occasionally to avoid burning. In the microwave, heat in short bursts, stirring in between. This helps the sauce stay creamy. You can freeze creamy lemon dill chicken for later. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to 2 to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat it as described earlier. This way, you still get that fresh flavor! Yes, you can make this dish ahead of time. Cook the chicken and sauce as directed. Let it cool down, then store it in an airtight container. You can keep it in the fridge for up to three days. When you are ready to eat, reheat it in a pan over low heat. This will help keep the sauce creamy and delicious. Creamy Lemon Dill Chicken goes well with many sides. Here are some great options: - Steamed rice - Buttery mashed potatoes - Roasted vegetables - A fresh green salad These sides balance the rich sauce and add color to your plate. To make more servings, simply multiply the ingredients. For example, if you want to serve eight people, use eight chicken breasts, double the sauce ingredients, and adjust the seasonings. Make sure your skillet is large enough to cook everything evenly. You can also cook in batches if needed. You learned how to make Creamy Lemon Dill Chicken from this guide. We covered ingredients, cooking steps, and special tips to enhance your dish. You now know how to store leftovers and handle common questions. Try different herbs or proteins to make it your own. Use this recipe as a base to explore flavors. Cooking can be fun and easy with these simple steps. Enjoy making delicious meals that impress and satisfy everyone at your table.

Creamy Lemon Dill Chicken

A delicious and creamy chicken dish flavored with lemon and dill.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 piece zest of 1 lemon
  • 1 piece juice of 1 lemon
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions
 

  • Begin by seasoning the chicken breasts with garlic powder, salt, and pepper on both sides.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chicken broth, scraping any browned bits from the bottom of the pan. Bring it to a simmer.
  • Reduce the heat to low and stir in the heavy cream, lemon zest, lemon juice, chopped dill, and Dijon mustard. Mix well and let it simmer for about 3-4 minutes.
  • If a thicker sauce is desired, mix the cornstarch with a tablespoon of cold water until smooth, then stir it into the sauce and cook for another minute until it thickens.
  • Return the chicken to the skillet, spoon some sauce over the top, and let it cook for an additional 2-3 minutes to ensure everything is warmed through.
  • Serve the chicken hot, drizzled with the creamy lemon dill sauce.

Notes

Plate the chicken on a bed of steamed rice or buttery mashed potatoes, garnished with fresh dill and lemon slices.
Keyword chicken, creamy, dill, lemon