This Chicken and Mushrooms in Creamy Dill Sauce Recipe is a luscious, comforting dish that feels like a warm hug on a plate. Tender chicken breasts get a beautiful golden sear, then swim in a rich, velvety sauce filled with earthy mushrooms, fresh dill, and a hint of lemon. It’s elegant enough to impress guests yet simple enough for a cozy weeknight dinner. Every bite bursts with flavor and texture, making it a favorite to come back to again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients that each play an important role in layering flavor and texture. From the juicy chicken to the aromatic garlic and the fresh dill that brightens the creamy sauce, every element is carefully chosen to create a harmonious dish.
- 4 boneless, skinless chicken breasts: Provides tender, protein-packed base that cooks evenly with a perfectly golden crust.
- Salt and black pepper: Simple seasoning that enhances the natural flavors of the chicken and mushrooms.
- 2 tablespoons olive oil: Helps achieve a crispy exterior on the chicken while adding a subtle fruity note.
- 2 tablespoons unsalted butter: Adds richness and depth to the mushroom sauté and sauce base.
- 8 ounces cremini or white mushrooms, sliced: Brings earthy texture and robust flavor that complements the creaminess.
- 3 garlic cloves, minced: Infuses the dish with a gentle aromatic punch that ties all the flavors together.
- 1/2 cup chicken broth: Adds a savory foundation and helps loosen the sauce for perfect consistency.
- 1 cup heavy cream: Creates the luscious, silky sauce that coats the chicken and mushrooms beautifully.
- 2 teaspoons Dijon mustard: Adds a subtle tang and complexity to the creamy sauce.
- 2 tablespoons fresh dill, chopped: Provides a bright, fresh herbal note that lifts the entire dish.
- 1 tablespoon lemon juice: Brings a refreshing zing that balances out the richness of the cream.
How to Make Chicken and Mushrooms in Creamy Dill Sauce Recipe
Step 1: Prepare and Sear the Chicken
Start by seasoning your chicken breasts with salt and black pepper on both sides. This simple step ensures the chicken will be flavorful all the way through. Heat olive oil in a large skillet over medium-high heat to get that perfect sear. Place chicken in the hot pan and cook for 5 to 6 minutes on each side until they develop a gorgeous golden-brown crust and are cooked through. Then, remove the chicken from the skillet and set it aside to rest while you build your sauce.
Step 2: Sauté the Mushrooms and Garlic
Reduce the heat to medium and add the butter to the same skillet, letting it melt and mingle with all the chicken juices left behind. Toss in the sliced mushrooms and sauté them for about 6 to 8 minutes until they’re tender and beautifully browned. This browning adds a deep, savory flavor to the sauce. Then, add minced garlic and cook for another minute until fragrant, making sure not to let it burn.
Step 3: Create the Creamy Sauce
Pour the chicken broth into the skillet, gently scraping the bottom to lift all those flavorful browned bits. This is where your sauce starts to shine! Stir in the heavy cream and Dijon mustard and allow the mixture to simmer for 3 to 4 minutes. During this time, the sauce thickens slightly and becomes beautifully luscious.
Step 4: Add Fresh Dill and Lemon Juice
Once the sauce has slightly thickened, stir in fresh dill and lemon juice. The dill offers a bright, herbal freshness, while the lemon juice adds a perfect zing that cuts through the richness, balancing the flavors perfectly.
Step 5: Finish Cooking and Serve
Return the chicken breasts to the skillet, nestling them into the creamy dill mushroom sauce. Spoon the sauce generously over the top and let everything simmer for another 2 to 3 minutes until the chicken is warmed through and soaking up all those wonderful flavors.
How to Serve Chicken and Mushrooms in Creamy Dill Sauce Recipe
Garnishes
Finish this dish with a sprinkle of finely chopped fresh dill or a few lemon wedges on the side for an extra pop of freshness. A dash of cracked black pepper or a light drizzle of olive oil can also elevate the presentation and flavor.
Side Dishes
This recipe pairs beautifully with fluffy mashed potatoes or creamy polenta to soak up every drop of the sauce. For a lighter option, steamed rice or buttered egg noodles work wonderfully. Roasted green vegetables or a crisp mixed salad add a refreshing contrast to the creamy, savory main.
Creative Ways to Present
Try serving the chicken sliced on top of a bed of wild rice with mushrooms artistically arranged beside it. You can also dish it up in a rustic, shallow bowl for a cozy, comforting feel that invites sharing. Garnishing with edible flowers or microgreens adds a sophisticated touch perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and mushrooms in creamy dill sauce in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so before serving again, gently reheat it with a splash of chicken broth or cream to restore its silky texture.
Freezing
This dish can be frozen, but keep in mind that cream-based sauces may separate when thawed. To freeze, cool completely, place in a freezer-safe container, and store for up to 2 months. Thaw overnight in the refrigerator before reheating gently and stirring well to bring the sauce back together.
Reheating
Reheat leftovers slowly over low heat on the stovetop or in a microwave-safe dish, adding a bit of chicken broth or cream to loosen the sauce if necessary. Stir frequently to prevent the cream from breaking and to evenly warm the chicken and mushrooms.
FAQs
Can I use dried dill instead of fresh dill in this Chicken and Mushrooms in Creamy Dill Sauce Recipe?
Yes, you can substitute dried dill if fresh isn’t available. Use about 2 teaspoons of dried dill, but add it earlier in the cooking process to allow the flavors to infuse properly since dried herbs are less potent.
Is there a lighter version of this Chicken and Mushrooms in Creamy Dill Sauce Recipe?
Absolutely! Replace the heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter, yet still creamy, sauce. Just be sure to simmer gently to avoid curdling.
What type of mushrooms work best in the recipe?
Cremini mushrooms are my favorite here for their earthiness and texture, but white button mushrooms work just as well and are often more readily available. You can even try shiitake or baby bella for a deeper mushroom flavor.
Can I use bone-in chicken pieces instead of boneless breasts?
Yes, bone-in chicken thighs or breasts can be used, but adjust the cooking time accordingly. Sear and cook the chicken fully before proceeding with the sauce, ensuring the meat is cooked through and tender.
How can I make this dish gluten-free?
This Chicken and Mushrooms in Creamy Dill Sauce Recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your Dijon mustard does not contain gluten. It’s a tasty option for those avoiding gluten.
Final Thoughts
This Chicken and Mushrooms in Creamy Dill Sauce Recipe is truly a kitchen jewel that brings together simple ingredients into an unforgettable experience. Its creamy texture, fresh herbal kick, and savory mushroom goodness make it a dish you’ll want to make over and over. I encourage you to give it a try, whether for a special occasion or a cozy night in—your taste buds will thank you!
Print
Chicken and Mushrooms in Creamy Dill Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and creamy Chicken and Mushrooms in Creamy Dill Sauce recipe featuring tender seared chicken breasts simmered in a flavorful sauce of mushrooms, garlic, heavy cream, Dijon mustard, and fresh dill. Perfect for an easy weeknight dinner, this gluten-free dish pairs wonderfully with rice, mashed potatoes, or egg noodles.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt and black pepper on both sides to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Sauté Mushrooms: Reduce heat to medium and melt butter in the same skillet. Add sliced mushrooms and sauté for 6–8 minutes until they are browned and tender.
- Cook Garlic: Add minced garlic to the mushrooms and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
- Deglaze Pan: Pour in chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all flavors into the sauce.
- Add Cream and Mustard: Stir in heavy cream and Dijon mustard. Simmer the sauce for 3–4 minutes until it thickens slightly, stirring occasionally.
- Finish Sauce: Add fresh chopped dill and lemon juice to the sauce and stir well to combine.
- Return Chicken to Pan: Place the cooked chicken back into the skillet, spoon the creamy mushroom sauce over the top, and simmer for another 2–3 minutes to warm the chicken through and blend flavors.
- Serve: Serve the chicken hot, spooning extra sauce over the top. This dish pairs beautifully with rice, mashed potatoes, or egg noodles.
Notes
- Pairs well with rice, mashed potatoes, or egg noodles.
- For a lighter version, substitute half-and-half for the heavy cream.
- Fresh dill provides the best flavor, but dried dill can be used as a substitute at 2 teaspoons.
