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If you prefer making a quick chicken dinner that feels comforting but not heavy, this creamy seared chicken breast in dill sauce is it. The sauce is smooth, herby, and full of flavor, and the chicken stays perfectly juicy. It’s simple enough for a weeknight dinner that everyone will love.
My kids love chicken and mostly prefer chicken breast over chicken thighs. They especially love this seared chicken in a simple, delicious, creamy dill sauce because it’s served with a side of spaghetti, which is another of their favorite things.
If you are looking for a simple and easy chicken dinner recipe that has it all, then this is the dish you need to make, and it will quickly turn into a family favorite. It is a one-pan meal with broccoli, and you can serve it with healthy mashed potatoes, plain spaghetti, cooked white rice, or roasted potatoes.
Recipe Overview
Ingredients needed
Below is a quick overview of the ingredients that you will need and some substitutions you can make. The full measurements are in the recipe card below.
- Chicken: I used skinless and boneless chicken breasts. Chicken thighs will work if that’s what you prefer using.
- Pantry Staples: Italian seasoning, Kosher salt, and black pepper, olive oil,
- Veggie: I used one head of broccoli, cut into bite-sized florets. Consider using any other veggie you have on hand. Frozen broccoli will work just as well. Just remember to thaw it first.
- Garlic cloves: Use fresh garlic if possible for the best flavor. In a pinch, use 1 tablespoon of garlic powder.
- Low-sodium chicken broth: Vegetable broth will also work.
- Cream cheese: I used cream cheese for a creamy base. Boursin cheese will work just as well, canned coconut cream for a dairy-free option, or some heavy cream.
- 1 lemon, juice and zest, and some sliced for garnish if you prefer.
- Fresh dill or you can use dried dill in a pinch.
How to make Seared Chicken in Creamy Dill Sauce
Rub the chicken breast with the seasonings on all sides. Heat the oil in a large skillet over medium-high heat.
Sear the chicken for 5-6 minutes per side, until golden-brown and cooked through, then set aside and cover to keep warm.
To make the creamy sauce, heat 1 tablespoon of oil in the same skillet and sauté the garlic. Deglaze the pan with the chicken broth, then whisk in the cream cheese, lemon juice, and zest until smooth.
Stir in the dill and broccoli florets and reduce the heat to low. Cook until the broccoli is just tender, then return the chicken to the pan and spoon over the creamy dill sauce.
Recipe Tips For Best Results
- Pound the chicken breasts slightly to ensure even cooking.
- Don’t move the chicken on the pan while searing. Let it get that golden crust.
- Use fresh dill if you can. The flavor is so much brighter and better unless in a pinch.
- Simmer the sauce gently so it stays creamy, and it doesn’t separate.
- Taste the sauce before serving and adjust salt and pepper if needed.
Common Questions
Yes. You can, but it’s best fresh. If making ahead, reheat gently so the sauce doesn’t separate.
You can, but use less since it’s more concentrated. Fresh dill gives the best flavor.
If the creamy dill sauce is too thin, let it simmer a little longer. If it’s too thick, add a splash of broth or water to loosen it up.
Yes. Shrimp will work so well in this recipe. You will just need less time to cook the shrimp. Shrimp only need a few minutes to cook through. As soon as it curls and turns pink, remove it from the pan.
Storing and Reheating
- Storing: You can store leftovers in a container in the fridge for up to 3 days.
- Freezing: I do not recommend freezing because the creamy sauce may separate, but it will be optional if you don’t mind. it will freeze for up to 3 months.
- Reheating: I prefer to microwave this meal for 30-60 seconds until it is heated through.
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Seared Chicken Breast with Creamy Dill Sauce
Ingredients
- 4 boneless skinless chicken breasts, or chicken thighs
- 1 teaspoon Italian seasoning
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil, or avocado oil
- 1 medium head of broccoli, cut into bite-sized florets
Creamy Dill Sauce:
- 1 tablespoon olive oil, or avocado oil
- 3-4 garlic cloves, pressed
- 1 cup low-sodium chicken broth
- 8 ounces cream cheese, low-fat works
- 1 lemon, juice and zest of
- 1 tablespoon minced fresh dill
OPTIONAL:
- lemon slices or wedges to garnish
Instructions
- Rub the chicken breast with the seasonings on all sides.
- Heat the oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden-brown and cooked through, then set aside and cover to keep warm.
- To make the creamy sauce, heat 1 tablespoon of oil in the same skillet and Sauté the garlic.
- Deglaze the pan with the chicken broth, then whisk in the cream cheese, lemon juice, and zest until smooth.
- Stir in the dill and broccoli florets and reduce the heat to low. Cook until the broccoli is just tender.
- Return the chicken to the pan and spoon the creamy dill sauce over it.
Notes
- Veggie: I used broccoli, but feel free to swap it with what you have on hand, like green beans, zucchini, or asparagus.
- Chicken: I used boneless and skinless chicken breast, but you can use chicken thighs if you prefer.
- Cream Cheese: If you do not want to use cream cheese, you can use unsweetened canned coconut cream for a dairy-free and healthier option, or you can use heavy whipping cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
