Creamy Dill Chicken and Mushrooms Recipe!

Creamy Dill Chicken and Mushrooms Recipe

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 2 tablespoons olive oil (for cooking)

• 1/2 cup onions, finely chopped

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced (white or cremini)

• 1/2 cup chicken broth (or white wine, if you prefer)

• 1 cup heavy cream

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• Salt and pepper to taste

• Fresh lemon juice (optional, for added brightness)

Instructions:

1. Prepare the chicken:
   Season both sides of the chicken breasts with salt and pepper.

2. Cook the chicken:
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 4-5 minutes per side, until the chicken is browned and cooked through (internal temperature should reach 165°F/75°C). Once done, remove from the pan and set aside.

3. Cook the mushrooms and onions:
   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onions and cook for 2-3 minutes until softened. Add the garlic and sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

4. Make the creamy sauce:
   Add the chicken broth to the pan, scraping the bottom to deglaze and lift up any browned bits. Stir in the heavy cream and Dijon mustard. Let it simmer for about 3 minutes, allowing the sauce to thicken slightly.

5. Add dill and finish the sauce:
   Stir in the chopped fresh dill (or dried dill). Taste the sauce and add more salt, pepper, or a squeeze of lemon juice to your preference. If the sauce is too thick, you can add a little extra chicken broth or water to loosen it up.

6. Combine chicken with the sauce:
   Return the chicken breasts to the pan and spoon the creamy sauce over the chicken. Let the chicken simmer in the sauce for another 5 minutes to absorb the flavors.

7. Serve:
   Once the chicken is hot and the sauce has thickened, serve the chicken breasts with mushrooms and sauce over rice, mashed potatoes, or pasta.

Q&A for Common Issues:

Q1: Can I use chicken thighs instead of chicken breasts?
A1: Absolutely! Chicken thighs will add more flavor and moisture. If you’re using bone-in thighs, make sure to cook them longer. The cooking time may be slightly longer, depending on the size.

Q2: What if I don’t have heavy cream?
A2: You can use half-and-half or a combination of milk and butter as a substitute for heavy cream. The sauce will be a little less rich, but it’ll still taste great.

Q3: Can I use dried dill instead of fresh dill?
A3: Yes! Dried dill can be used, but it’s more potent, so use about 1 teaspoon of dried dill for every tablespoon of fresh dill. You can always adjust to your taste.

Q4: How do I know when the chicken is done?
A4: The best way to know is by using a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, you can also cut into the thickest part of the chicken, and if the juices run clear and there’s no pink, it’s cooked through.

Q5: Can I make this recipe ahead of time?
A5: Yes, you can! If you plan to make this ahead of time, store the cooked chicken in the sauce in an airtight container in the fridge. When ready to serve, reheat gently on the stovetop, adding a splash of chicken broth or cream if needed to adjust the sauce’s consistency.

Q6: Can I add vegetables or other ingredients to the dish?
A6: Definitely! Feel free to add vegetables like spinach, peas, or broccoli. Just cook them in the sauce or alongside the chicken, depending on their cook times. You can also add a bit of white wine or a splash of lemon juice for added depth.