Creamy Lemon Dill Chicken
This creamy lemon dill chicken is a 30 minute meal that has a perfect balance of salt, sour, herb and cream for a hearty and tangy dish. The sauce is also perfect for a vegetable side, or to dip with fresh bread.
Servings: 4
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.