This creamy lemon dill chicken breast is a simple meal to make in under 30 minutes. The sauce has a creamy, tangy flavor with the color pop and freshness of herbs that is visually stunning as much as it is tasty.
Start by getting all the ingredients ready to go, as the cooking goes pretty rapidly once you start.
Ingredients: chicken stock, shallot, white wine, lemon, dijon mustard, dry dill, fresh parsley, butter, flour, salt and pepper, cream
Butterfly the chicken and sear on each side.
Once seared, remove the chicken to a plate, and set aside. Add the chicken stock and deglaze the pan.
Add the shallots and garlic for a couple minutes. Then add in the wine.
Add the flour and butter and stir until butter is melted and flour seems incorporated into a rue, thickening the sauce.
Remove from heat and add dill, mustard, salt and pepper.
Add cream and stir until fully incorporated.
Add the chicken back to the pan, and transfer the pan to a preheated oven at 375F for 13 minutes. Check the internal temp of the chicken when it’s done to be sure it’s greater than 165F.
Garnish with parsley to serve.
Creamy Lemon Dill Chicken
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup white wine
- 2 lemons, juiced
- 1 tablespoon dry dill
- 1 bunch fresh parsley
- 1 teaspoon dijon mustard
- 1 shallot (large, chopped)
- 1/2 cup heavy cream
- 2 cloves garlic
- 1 pinch Kosher salt
- 1 pinch pepper
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Preheat oven to 375F.
- In a cast iron or other oven safe skillet, heat olive oil.
- Butterfly the chicken breasts and salt and pepper both sides.
- Sear the chicken breasts over high heat 3 minutes on each side until browning, then remove to a plate.
- Pour chicken stock into pan and deglaze, scraping the browned chicken from the bottom of the pan for a minute.
- Add the chopped onion and reduce the liquid for 2 minutes.
- Add the minced garlic until aromatic.
- Add the white wine, and reduce for 2 minutes.
- Turn the heat down to low, and add butter and flour. Stir for 3 minutes over low heat.
- Turn off the heat and add mustard, dill, lemon, salt and pepper and stir.
- Add the cream and stir, off heat.
- Add the chicken back and coat with sauce.
- Place the pan in the preheated oven for 13 minutes.
- When removing from oven, it's advisable to check the temp of the thickest part of the chicken to be sure it is >165F. If not, return thicker pieces to the oven.
- Once chicken is fully cooked, garnish with fresh parsley.
- Serve immediately, or keep warm in 200F oven.
This looks so amazing! I feel like putting it over some angel hair pasta will be so good!
Yes, that’s another great idea!
I love the steps by step pictures! This recipe looks delicious! I cannot wait to try!
How much flour and butter should be used? They’re missing from the ingredient list!
Ah! thanks for telling me. 2 tbsp of each! I’ve updated the recipe.