This dill chicken is seared to golden perfection, then doused in the most delectable creamy and herbaceous sauce. It takes a few steps to throw together but is simple enough to make for a weeknight dinner. Plus it pairs well with a glass of wine, bread, and your favorite veggies. Here’s everything you should know.
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Ingredients For Lemon Dill Chicken
With a few herbs, veggies, and sauce ingredients, this delicious dill chicken recipe comes to life! Here’s what to collect, and how to modify it based on what you have in your kitchen:
- The chicken: This dill chicken recipe calls for chicken breasts, although I love this creamy dill sauce over crispy chicken thighs. Heck, it’s great with pan seared salmon or grilled shrimp too!
- The dill cream sauce: Shallot, garlic, caraway seeds, chicken broth, white wine, creme fraiche, cornstarch, and dill. There are loads of ways to tweak this sauce to your liking: for example, you can add more herbs, saute a few extra veggies (sauteed mushrooms I’m looking at you), or use sour cream instead of creme fraiche.
How to Make Creamy Dill Chicken
As you know, chicken breast dries out when overcooked. But, since we’re pan searing and braising the chicken in the oven, it’s easy to temp with a meat thermometer, which I highly recommend (!!). Once the thickest part of your chicken reaches an internal temp of 165 F, it’s good to go.
- Pat chicken dry + season.
- Sear in an oven safe pan until golden on each side. Set aside.
- Saute the garlic and shallot.
- Stir in the caraway seeds.
- Add wine and broth, and bring to a simmer.
- Add chicken back to the pan and cook in the oven until cooked through.
- Remove pan from oven, set chicken aside.
- Reduce the sauce on the stove.
- Whisk together cornstarch and water. Add to the sauce.
- Add cream fraiche and dill. Enjoy!
Serving Recommendations
This creamy dill chicken doesn’t need much to be delicious. There are a handful of ways to serve it, we love…
- Using toasted bread to soak up the extra sauce.
- Or spooning it over rice, cauliflower rice, or broccoli rice.
- Plating with sauteed or roasted vegetables, such as roasted broccolini, roasted eggplant, or sauteed spinach.
Storing + Reheating
Store your leftover dill chicken recipe in the fridge in an airtight container. I like to reheat the breast in the microwave with a damp paper towel on top–this helps to retain some of the chicken’s moisture. I also like to reheat the sauce separately as it heats more quickly.
NOTE: Reheated chicken breast can dry out easily. You can also eat this chicken cold, and do as we like to do: serve the leftovers a new way. Some ideas include:
- Shredding the chicken and turning it into a chicken salad. You can add some Greek yogurt to the sauce to make a creamy version for a sandwich, or serve it over a bed of lettuce with your favorite veggies; use the sauce as a salad dressing.
- Thinly slicing the chicken and using it for a chicken sandwich. White cheddar or feta are great compliments here.
More Chicken Recipes
- Pesto Chicken
- Mediterranean Chicken
- Caprese Chicken Salad
- Stuffed Chicken Breast
- Pickle Brine Chicken
Dill Chicken
Print Recipe Pin RecipeIngredients
- 4 chicken breasts boneless + skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable or avocado oil
- 1 shallot minced
- 2 cloves garlic minced
- 2 teaspoons caraway seeds
- 1 1/2 cups chicken broth
- 2/3 cup dry white wine
- 2 teaspoons water
- 1 1/2 teaspoons cornstarch
- 1 tablespoon minced fresh dill divided
- 1/3 cup crème fraîche
Instructions
- Set the top oven rack to the center of your oven, and preheat to 325 F. Pat chicken completely dry, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides. Press to adhere.
- In a large, oven safe skillet (I use a large cast iron), add 1 tablespoon of vegetable/avocado oil over medium high heat. Once shimmering, add the seasoned chicken. Sear on each side until the flesh has browned, about 4-5 minutes on each side. Place seared chicken on a plate and set aside.
- Reduce the heat of your pan to medium and add the remaining tablespoon of oil, along with the garlic and shallot. Stir frequently, until the garlic becomes fragrant, about 1 minute. Add the caraway seeds and cook for an additional minute.
- Add the broth and wine, and bring the liquid to a simmer. Use the back of your spoon to scrape up any brown bits along the bottom of the pan.
- Nestle the chicken back into the pan, along with any juices that have accumulated on your plate. Place pan in preheated oven and braise uncovered until your chicken breast reaches an internal temp of 165 F at the thickest part, about 38-42 minutes.
- Remove pan from the oven (using oven mitts!) to the stovetop. Use tongs to place chicken on a plate and tent with foil. Over high heat, bring the sauce to an aggressive simmer and continue to cook until the sauce has reduced to about 1 1/2 a cup of liquid, about 8-10 minutes.
- Whisk the water and cornstarch together in a small bowl, then pour into the sauce. Remove your pan from heat, and stir in the crème fraîche and dill. Taste the sauce and adjust seasoning to your liking. Return chicken to the pan, and drizzle with sauce. Enjoy!
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- Recipe adapted from: America’s Test Kitchen
