Chicken Breast with Dill Recipe
A tender oven-finished chicken breast dish served in a smooth lemon-garlic cream sauce and completed with aromatic fresh dill. A touch of honey enhances the savory herb seasoning while helping the chicken develop a beautifully browned exterior.
Pin it to remember it!
Print Recipe
Ingredients
For the Chicken
- 4 skinless boneless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- 2 tablespoons unsalted butter preferably a rich European-style variety such as Kerrygold
- ½ teaspoon garlic powder
- 1 tablespoon honey
- Fine salt added according to taste
- ½ teaspoon dried basil
- Ground black pepper as desired
For the Sauce
- 2 teaspoons freshly minced garlic
- ½ cup reduced-sodium chicken broth
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice
- ⅔ cup heavy cream for a rich velvety consistency
For the Garnish
- 1 tablespoon finely chopped fresh dill
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Season the chicken breasts on every side with salt, black pepper, garlic powder, dried oregano, and dried basil, making sure the seasonings are distributed evenly over the meat.
- Place a large oven-safe skillet over the heat and add the 2 tablespoons of butter together with the olive oil.
- After the butter has melted, stir in the honey until incorporated.
- Arrange the seasoned chicken breasts in the skillet and sear for 2–3 minutes per side, allowing the exterior to brown. The chicken should remain partially uncooked at this point.
- Remove the browned chicken from the skillet and transfer it to a plate.
- Using the same skillet, add the remaining 1 tablespoon of butter along with the freshly minced garlic.
- Sauté the garlic for approximately 1 minute, just until it becomes fragrant.
- Pour in the chicken broth, followed by the heavy cream and lemon juice. Stir continuously over medium heat for 2–3 minutes, until the ingredients are thoroughly combined and the sauce begins to thicken slightly.
- Return the browned chicken breasts to the skillet, nestling them into the prepared cream sauce.
- Transfer the oven-safe skillet to the preheated oven and bake for approximately 15 minutes, or until the chicken is completely cooked and registers an internal temperature of 165°F.
- Carefully remove the hot skillet from the oven once the chicken has reached the proper internal temperature.
- Spoon the creamy lemon-garlic pan sauce generously over each chicken breast.
- Scatter the freshly chopped dill over the chicken and sauce, then finish with cracked black pepper according to taste.
- Serve immediately while hot.
Notes
- Freshly minced garlic provides the strongest flavor in the sauce, while fresh dill offers the most pronounced aroma for the finished dish.
- Using unsalted butter allows greater control over the overall seasoning, particularly because the chicken broth also contributes salt.
- Heavy cream is essential for creating the rich and creamy texture of the sauce.