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
Scale
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.
