🍗 Creamy Dill Chicken and Mushrooms
Tender chicken simmered in a light, creamy dill sauce with earthy mushrooms — this dish is cozy, flavorful, and surprisingly simple. It tastes restaurant-worthy but comes together in one skillet.
Ready in about 35 minutes.
This Creamy Dill Chicken and Mushrooms recipe features juicy seared chicken breasts smothered in a velvety garlic-dill sauce with tender sautéed mushrooms. Fresh dill adds a bright, slightly tangy herb flavor that balances the richness of the cream sauce beautifully.
It’s perfect served over rice, mashed potatoes, pasta, or even cauliflower mash for a lighter option.
🛒 Ingredients (Serves 4)
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4 boneless, skinless chicken breasts (about 1½ lbs total)
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2 cups mushrooms, sliced
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½ small onion, finely diced
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2 cloves garlic, minced
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1 cup chicken broth
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¾ cup half-and-half (or heavy cream for richer sauce)
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½ cup plain Greek yogurt or sour cream
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2 tbsp fresh dill, chopped (or 2 tsp dried dill)
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1 tbsp olive oil
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1 tbsp butter
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1 tsp Dijon mustard (optional but recommended)
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Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Season & Sear
Season chicken with salt and pepper.
Heat olive oil and butter in a large skillet over medium heat.
Sear chicken 4–5 minutes per side until golden. Remove and set aside.
2️⃣ Cook Mushrooms
In the same pan, add mushrooms and onion. Cook 5–6 minutes until softened and lightly browned.
Add garlic and cook 30 seconds.
3️⃣ Make the Sauce
Pour in chicken broth and scrape up any browned bits.
Stir in half-and-half and Dijon. Simmer 3–4 minutes.
Lower heat and stir in Greek yogurt (or sour cream) and dill. Mix until smooth.
4️⃣ Finish Cooking
Return chicken to skillet.
Cover and simmer 8–12 minutes until chicken reaches 165°F internally.
5️⃣ Serve
Spoon extra sauce over the chicken and garnish with more fresh dill.
🔥 Tips for Best Flavor
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Don’t boil after adding yogurt — keep at a gentle simmer to prevent curdling.
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Fresh dill gives the brightest flavor.
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Pound chicken to even thickness for uniform cooking.
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Add a squeeze of lemon for extra brightness.
🍽 Serving Ideas
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Over egg noodles
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With mashed potatoes
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On top of rice or quinoa
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With roasted asparagus or green beans
❓ Frequently Asked Questions
Q: Can I use chicken thighs?
Yes! Boneless thighs work great and stay extra juicy.
Q: Can I make this lighter?
Use all Greek yogurt instead of half-and-half for a lighter sauce.
Q: Can I make it ahead?
Yes — store in the fridge up to 4 days. Reheat gently.
Q: Can I freeze it?
Cream-based sauces may slightly separate after freezing, but it’s still safe to eat.