Looking for a low carb chicken recipe that will knock your socks off? Try this Chicken with dill cream sauce tonight and you won’t be sorry!
How many times have you heard (or said) that eating chicken gets boring and making the same low carb chicken recipes gets old? I bet you’ve heard it just as much as I have.
But, making this recipe with the deliciously creamy and deeply flavorful dill cream sauce, with a light touch of dijon, the words ‘bland and boring chicken’ will never be uttered again.
The best part about this creamy dill sauce is that it’s a quick pan sauce, making it a one-pan dinner!
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Juicy and tender chicken breast
The secret to moist and delicious chicken breast is in the prep work. If time allows, try a buttermilk brine and allow it to soak up all that delicious flavor overnight.
Otherwise, if you’re looking at your chicken and it needs to be made now, here’s what you can do and still get dinner on the table in 30 minutes or less.
First, ensure you properly season the raw chicken breast with a generous sprinkle of salt, pepper, and garlic powder. Then, slice the chicken breast along the side to butterfly it. This cuts the thickness of the chicken breast in half, allowing for a more even cook.
Once the chicken has been butterflied, you’ll then want to place it on a cutting board in a single layer and then cover with a sheet of plastic wrap. Once covered, it’s time to break out the meat mallet. Beat the chicken with the mallet to get it to approximately 1/4 in thick and of a even thickness.
Make sure you’re using a nice, well made, meat mallet, like this OXO Good Grips Meat Tenderizer.
Taking these extra few steps before you cook your chicken will give it better texture, consistency, and lock in moisture.
Making the dill pan cream sauce
Simple ingredients with lots of flavor bring this dill cream sauce together.
First, you’ll need quality dill, one that can bring your sauce to life. This recipe calls for dried dill, which I enjoy. What I don’t enjoy is dried dill that becomes flavorless. Try this excellent variety by Litehouse Freeze dried Dill!
If you’re asking yourself ‘how do you thicken dill sauce?’ then here is a wonderful little trick that I learned from my every plate recipes. Here’s the secret: you use sour cream!
I recommend doubling up on the recipe because you can save it and then figure out what else you can eat with dill sauce. I recommend trying it on a salmon dish, or over shrimp, scampi style.
After you cook the chicken in the pan, add the stock concentrate and ¼ cup water then bring it all to a simmer over medium-high heat for about two minutes. Then, lower the heat to the lowest setting and add the sour cream, half of the dill, and the dijon mustard. Whisk together until well combined and remove from heat.
That’s it! Super simple!
Tip: If you like more of the bold dijon mustard flavor, add more into the pan very slowly until you reach your desired flavor. Be careful as mustard can very quickly overpower the dill sauce.
Pan Seared Chicken with Dill Cream Sauce Recipe
INGREDIENTS
- 1 tablespoon Dried Dill
- 10 oz Boneless Chicken Breast Cutlets
- 4 tablespoon Sour Cream
- 1 packet 1.5oz Chicken Stock Concentrate
- ¼ tsp Dijon Mustard
- 1 tablespoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
INSTRUCTIONS
- Prepare chicken cutlets by patting dry with paper towel to remove any excess moisture and season with a sprinkle of salt and pepper on each side.
- In a large skillet, being a drizzle of oil to temperature over medium high heat.
- Place chicken on heated skillet and cook on both sides for approximately 5 minutes each, or until browned and cooked through.
- Remove chicken from pan and set aside.
For the Cream Sauce
- In the same used for the chicken but lowered to medium heat, add stock concentrate and ¼ cup water, allow to simmer for 2-3 minutes.
- Bring heat to low and stir sour cream, half of the dill and dijon stirring until well combined and creamy.
- Remove from heat and any juices from the chicken that collected into the cream sauce with butter and stir until melted.
- Place chicken on a serving platter and spoon the cream sauce over the top, garnishing with the remaining dill.
Other Recipes You’ll Love:
Chicken with Creamy Dill Sauce
Ingredients
- 1 tablespoon Dried Dill
- 10 oz Boneless Chicken Breast Cutlets
- 4 tablespoon Sour Cream
- 1 packet 1.5oz Chicken Stock Concentrate
- ¼ tsp Dijon Mustard
- 1 tablespoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- Prepare chicken cutlets by patting dry with paper towel to remove any excess moisture and season with a sprinkle of salt and pepper on each side.
- In a large skillet, being a drizzle of oil to temperature over medium high heat.
- Place chicken on heated skillet and cook on both sides for approximately 5 minutes each, or until browned and cooked through.
- Remove chicken from pan and set aside.
For the Cream Sauce
- In the same used for the chicken but lowered to medium heat, add stock concentrate and ¼ cup water, allow to simmer for 2-3 minutes.
- Bring heat to low and stir sour cream, half of the dill and dijon stirring until well combined and creamy.
- Remove from heat and any juices from the chicken that collected into the cream sauce with butter and stir until melted.
- Place chicken on a serving platter and spoon the cream sauce over the top, garnishing with the remaining dill.
