One-Pan Creamy Dill Chicken for Effortless Weeknight Dinners

This Creamy Dill Chicken combines tender chicken fillets with a rich creamy dill sauce, perfect for hassle-free weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Substitute with chicken thighs for extra flavor.
1 tablespoon Cooking Oil Any neutral oil works, but olive oil adds a nice touch.

For the Sauce

1 medium Onion Shallots can be substituted for a milder flavor.
1 cup Chicken Broth Use vegetable broth for a lighter option.
1 cup Cream Half-and-half or milk can be used for a lighter sauce.
1 tablespoon Unsalted Butter Feel free to use salted butter if you prefer.
¼ cup Fresh Dill 1 teaspoon of dried dill is a good substitute.

Equipment

Non-stick frying pan

Method

Step-by-Step Instructions

Heat a non-stick frying pan over medium-high heat and add cooking oil.
Season chicken breasts with salt and pepper. Cook for 2-3 minutes on each side until browned.
Remove chicken and sauté sliced onions in residual oil for about 4 minutes until translucent.
Reintroduce chicken to the pan and add chicken broth, simmer for around 10 minutes.
Lower heat, stir in cream and heat for 2-3 minutes until creamy, ensuring it doesn't boil.
Add butter and stir until melted, then fold in chopped dill and serve.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 5gProtein: 32gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For long-term storage, freeze in a sealed container for up to 2 months.

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