Creamy Dill Chicken and Mushrooms Recipe

Total Time: 40 minutes | Active Time: 30 minutes | Difficulty: Medium-Easy
Yield: 4 servings | Cost: Medium | Category: Dinner, Main Course, Comfort Food

In the busy symphony of weeknight meals, a dish that sings with both ease and sophistication is a rare find. This Creamy Dill Chicken and Mushrooms recipe is precisely that—a harmonious, one-pan wonder that delivers restaurant-level flavor with home-cooked simplicity. It transforms humble chicken and mushrooms into a luxurious, comforting meal where tender, pan-seared chicken rests in a velvety, herbaceous sauce. The star here is the fresh dill, whose bright, grassy, and slightly anise-like notes cut through the richness of the cream, creating a sauce that is decadent yet refreshingly light. Paired with buttery sautéed mushrooms and a hint of garlic and lemon, this dish is a masterclass in balanced, elegant comfort food that feels special enough for company but is uncomplicated enough for any Tuesday night.

The Science of Sauce and Sear

The magic of this recipe lies in two key culinary principles: the Maillard reaction and emulsion. First, achieving a proper sear on the chicken creates a golden-brown crust packed with complex flavors (the Maillard reaction), while also leaving behind fond—the caramelized bits in the pan that become the flavor foundation for the sauce. Second, the creamy sauce is a careful emulsion. By deglazing the pan with broth and wine, then slowly incorporating cream and cheese, we create a stable, cohesive sauce that clings perfectly to the chicken and mushrooms without breaking or separating. The fresh dill is added at the very end, preserving its vibrant color and delicate flavor, which would otherwise be lost to prolonged heat.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g)
1 tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
1 tsp garlic powder or paprika (for color and depth)
1 tbsp olive oil
2 tbsp unsalted butter, divided

For the Mushrooms and Sauce:

12 oz (340g) cremini or baby bella mushrooms, sliced
3 cloves garlic, minced
1 small shallot or ¼ cup yellow onion, finely minced
½ cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) or additional chicken broth
1 cup (240ml) low-sodium chicken broth
½ cup (120ml) heavy cream or full-fat crème fraîche
2 oz (about ½ cup) grated Parmesan cheese
1 tbsp freshly squeezed lemon juice (from about ½ a lemon)
⅓ cup packed fresh dill, finely chopped (plus more for garnish)
1 tsp cornstarch mixed with 1 tbsp water (optional, for a thicker sauce)

Essential Equipment

Large skillet or sauté pan (12-inch, with deep sides is ideal)
Tongs
Instant-read meat thermometer
Whisk
Cutting board and sharp chef’s knife
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare and Season the Chicken

Pat the chicken breasts or thighs completely dry with paper towels. This is the single most important step for achieving a good sear. Evenly season both sides with ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the garlic powder or paprika. Let the chicken sit at room temperature for 10-15 minutes while you prep the other ingredients.

Step 2: Sear the Chicken to Golden Perfection

Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter is melted and foaming, carefully add the chicken. Cook without moving for 5-7 minutes per side for breasts (or 6-8 minutes per side for thighs), until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Do not crowd the pan; cook in batches if necessary. Transfer the cooked chicken to a clean plate and tent loosely with foil. It will continue to cook slightly while resting.

Step 3: Sauté the Mushrooms and Aromatics

Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2-3 minutes to develop color, then stir and continue cooking for 5-7 minutes total, until they have released their water and are beautifully browned. Add the minced shallot (or onion) and garlic, and cook for just 1 minute more, until fragrant.

Step 4: Deglaze and Build the Sauce

Pour the white wine into the pan. Using your whisk or a wooden spoon, scrape up all the browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until reduced by about half. This step concentrates flavor and cooks off the alcohol. Pour in the chicken broth and let it simmer for another 3-4 minutes, allowing it to reduce slightly.

Step 5: Create the Creamy Emulsion

Reduce the heat to medium-low. Slowly pour in the heavy cream while stirring constantly. Bring the mixture to a gentle simmer—do not let it boil vigorously, as this can cause the cream to separate. Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth. If you prefer a thicker, gravy-like consistency, stir the cornstarch slurry into the simmering sauce and cook for 1 minute until thickened.

Step 6: Finish and Assemble

Remove the skillet from the heat. Stir in the fresh lemon juice, the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, and the vast majority of your freshly chopped dill (reserve a little for garnish). Taste the sauce and adjust seasoning—it should be bright, creamy, and deeply savory.
Return the rested chicken and any accumulated juices back to the skillet, nestling the pieces into the sauce. Spoon the sauce and mushrooms over the top.

Step 7: Serve with Style

Serve immediately, garnished with the remaining fresh dill. The dish is elegant and complete on its own but is beautifully complemented by simple sides that soak up the exquisite sauce.

Recommended Pairings & Serving Suggestions

For Soaking Up Sauce: Buttered egg noodles, creamy mashed potatoes, or fluffy white rice are classic and perfect.
For a Lighter Touch: Serve over a bed of cauliflower rice, zucchini noodles, or with a simple arugula salad dressed with lemon vinaigrette.
Vegetable Sides: Roasted asparagus, steamed green beans, or glazed carrots make excellent accompaniments.

Storage & Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a small splash of chicken broth or cream to loosen the sauce if it has thickened. The fresh dill flavor will diminish upon reheating, so a small sprinkle of fresh dill after warming is recommended. This dish does not freeze well, as the creamy sauce may separate upon thawing.

Nutrition Information (Per serving, based on 1 chicken breast with sauce, without sides)

Calories: ~490 kcal
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 165mg
Sodium: ~950mg (varies with broth and cheese)
Total Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 3g
Protein: 40g

Note: Nutrition information is an estimate. Values can vary based on the specific cut of chicken (breast vs. thigh), the brand of broth and cream, and exact measurements. Using crème fraîche or a lower-fat cream will alter the values.

Chef’s Notes & Customizations

The Dill Rule: Fresh dill is non-negotiable for its vibrant flavor. Dried dill weed cannot replicate it. If you must substitute, use 1 tablespoon of dried dill, but add it with the broth to allow it to rehydrate, and expect a milder flavor.
Wine Substitute: If you prefer not to cook with wine, use an additional ½ cup of chicken broth plus 1 tablespoon of fresh lemon juice or white wine vinegar.
Mushroom Varieties: Feel free to use a mix of gourmet mushrooms like shiitake, oyster, or chanterelle for a more complex, earthy flavor.
Protein Swap: This sauce is also magnificent with pan-seared pork chops, salmon fillets, or even meatballs.
Herb Variations: While dill is the star, a combination of fresh tarragon and parsley or fresh thyme can create a different but equally beautiful profile.
Gluten-Free: This recipe is naturally gluten-free. Ensure your broth and any optional thickeners are certified gluten-free.