Creamy Dill Chicken Stew
A tender, protein-packed chicken dish simmered in a creamy, herb-infused sauce. Ready in under 30 minutes, this one-pan meal is perfect for a quick weeknight dinner, paired with rice, potatoes, or greens.
Equipment
- 1 non-stick frying pan
- 1 Spatula or tongs
- 1 Whisk
- 1 Cutting board
- 1 Chef’s Knife
Ingredients
- 2 chicken breasts sliced into fillets or strips
- 1 tablespoon cooking oil vegetable or olive oil
- ½ medium onion sliced or diced
- 1 cup chicken broth
- 2 tablespoons cream 18% recommended
- 2 tablespoons unsalted butter
- 3 teaspoons fresh dill chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Start by rinsing the chicken breasts under cold water and patting them dry with a clean kitchen towel or paper towels. Slice the chicken into even fillets or strips, about ½–¾ inch thick, to ensure they cook uniformly. Season lightly with salt and pepper on both sides to enhance the flavor before cooking. Setting this stage helps the chicken stay juicy and tender.
- Heat the Pan: Place a non-stick frying pan on the stove over medium heat. Add 1 tablespoon of cooking oil and allow it to heat until it shimmers but doesn’t smoke. This ensures the chicken sears nicely and prevents sticking. Using the right temperature is key to developing a golden-brown crust without overcooking the meat.
- Sear the Chicken: Carefully add the chicken fillets to the heated pan in a single layer. Cook for 2–3 minutes on one side without moving them, allowing a golden crust to form. Flip the chicken with a spatula or tongs and cook for another 2–3 minutes on the other side, until the chicken is nearly cooked through. It should be opaque in the center but not fully cooked, as it will finish cooking later in the sauce.
- Sauté the Onions: Once the chicken is seared, transfer it to a plate temporarily to rest. In the same pan, add the sliced or diced onions. Sauté over medium heat for about 4 minutes, stirring occasionally. Cook until the onions soften and turn slightly translucent, releasing their natural sweetness, which will add depth to the sauce.
- Deglaze with Broth: Pour 1 cup of chicken broth into the pan with the onions. Using a wooden spoon or spatula, scrape any browned bits from the bottom of the pan—these carry concentrated flavor. Allow the broth to simmer gently for about 10 minutes, or until it reduces by roughly half. This concentrated liquid forms the base of the creamy sauce.
- Return Chicken to Pan: Carefully place the seared chicken back into the pan, nestling it into the reduced broth. Pour in 2 tablespoons of cream and stir gently to coat the chicken evenly. Heat for a few minutes until the chicken finishes cooking and the cream begins to blend with the broth, creating a rich, silky sauce.
- Enrich with Butter: Add 2 tablespoons of unsalted butter to the pan. Using a whisk, stir continuously as the butter melts completely into the sauce. This step enriches the sauce with a smooth, velvety texture and a subtle richness, making it indulgent without being heavy.
- Add Fresh Dill and Season: Remove the pan from the heat. Sprinkle 3 teaspoons of fresh chopped dill over the chicken and sauce, and stir gently to incorporate. Taste the dish and adjust seasoning with additional salt and pepper as needed. The dill adds a bright, herbaceous flavor that balances the creamy richness of the sauce.
- Serve Immediately: Transfer the chicken and sauce onto serving plates, making sure to spoon plenty of the flavorful sauce over the top. Pair with your favorite sides such as steamed rice, mashed potatoes, or lightly sautéed greens. Serve immediately while warm for the best flavor and texture.
Notes
- For convenience, you can use dried dill instead of fresh—about 1 teaspoon is a good starting point. Adjust according to taste.
- Unsalted butter allows better control of the final saltiness; if using salted butter, reduce added salt in the end.
- Chicken breasts can be substituted with boneless, skinless thighs for a slightly juicier texture.
- Make sure to reduce the broth sufficiently to create a rich, concentrated base for the sauce.
- This recipe is highly adaptable—feel free to add garlic, lemon zest, or a splash of white wine for extra depth.
