Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: Lemon slices for garnish
Instructions
- Step 1: Begin by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat.
- Step 2: Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 4: Pour in the heavy cream and stir in the chopped dill and lemon juice. Allow the mixture to simmer for about 3-5 minutes until it thickens slightly.
- Step 5: Return the cooked chicken breasts to the skillet, coating them with the creamy dill sauce. Cook for an additional 2 minutes to heat through.
- Step 6: Serve warm, garnished with lemon slices if desired. Enjoy your creamy dill chicken!
Notes
- For optimal freshness, store leftover creamy dill chicken in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the chicken on the stove over low heat to prevent the cream sauce from curdling, adding a splash of milk if needed for creaminess.
- Serve your creamy dill chicken with a side of fluffy rice or mashed potatoes to soak up the delicious sauce, and a crisp green salad for a refreshing contrast.
- For an extra burst of flavor, try marinating the chicken in lemon juice and some chopped dill for about 30 minutes before cooking; this will enhance the dish's brightness and depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g