Best 8 Dill Chicken With Cream Sauce Recipes

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

CREAMY DILL CHICKEN

Steps:

• 1. Salt and pepper chicken pieces(i like to use skinless boneless chicken breast,but great with any.) Brown in large heated skillet with the oil, until nice and brown.
• 2. Add l cup water and let steam, on high, uncovered until chicken is tender and water is mostly gone (10-15 min.). Turn a couple of times.
• 3. Turn heat down to med. add cream and dill and heat till just simmering, add dill and salt and pepper to taste, and dill weed.
• 4. Add slurry of remaining water and flour, a little at a time, till slightly thickened. Taste and adjust salt and pepper. heat to simmer for a couple minutes and it is ready to serve. You are going to love this dish.!!!!

CHICKEN AND BROCCOLI WITH DILL SAUCE

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

DIJON DILL CREAM SAUCE

Steps:

• Place chopped onion in sauce pan with chicken broth, and boil on medium high heat until most broth is absorbed and onions are thoroughly soft. Add heavy cream, reduce heat to medium, and reduce by approximately 1/4, or until mixture is of the consistency you want for sauce. Stir in mustard and chopped dill and serve.

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE

Steps:

• Dredge chicken breasts in flour and season with salt and pepper
• Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
• Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
• Plate chicken breasts and spoon sauce on top.

DILL CHICKEN WITH CREAM SAUCE

Steps:

• Melt butter in 10 inch skillet until sizzling.
• Halve and pound thin the chicken breasts.
• Add the salt, dill, pepper and garlic to skillet with butter.
• Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
• Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
• Serve on top of chicken.
• Can also be served on rolls with lettuce and tomato.