Here’s a complete, restaurant-quality recipe for Creamy Dill Chicken and Mushrooms — a comforting dish with tender chicken, earthy mushrooms, and a velvety dill cream sauce. Perfect with rice, mashed potatoes, or pasta! 🍗🍄🌿
🍽 Creamy Dill Chicken and Mushrooms
⭐ Overview:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy–Medium
- Cuisine: European / Comfort Food
🧂 Ingredients
🐔 For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil (or butter)
🍄 For the Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (optional but brightens flavor)
- 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
- Salt and pepper to taste
🌿 For Garnish:
- Additional fresh dill
- Lemon wedges (optional)
🔪 Instructions
Step 1: Prepare and Sear the Chicken
- Pat the chicken dry and season both sides with salt, pepper, and paprika.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 4–5 minutes per side, until golden brown and nearly cooked through.
- Transfer the chicken to a plate and cover to keep warm.
Step 2: Sauté the Vegetables
- In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter and 1 tablespoon olive oil.
- Sauté chopped onions until translucent (about 2 minutes).
- Add minced garlic and sliced mushrooms; cook until the mushrooms are golden and tender (about 5–6 minutes).
- Stir occasionally and scrape up the browned bits from the bottom for extra flavor.
Step 3: Make the Creamy Dill Sauce
- Pour in the chicken broth, scraping the skillet to deglaze it.
- Stir in heavy cream, Dijon mustard, and lemon juice.
- Simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
- Add chopped dill, and season with salt and pepper to taste.
Step 4: Combine and Simmer
- Return the seared chicken to the skillet, spooning the sauce and mushrooms over it.
- Cover and simmer for 5–8 minutes, until the chicken is fully cooked (internal temp: 165°F / 74°C).
- Taste the sauce and adjust seasoning if needed.
Step 5: Serve
- Plate the chicken, spoon the creamy mushroom-dill sauce on top, and garnish with fresh dill.
- Serve hot with:
- Mashed potatoes
- Steamed rice
- Buttered noodles
- Or roasted vegetables
💡 Chef’s Tips:
- Use fresh dill if possible — it gives a vibrant, aromatic flavor.
- Don’t boil the sauce after adding cream; simmer gently to keep it smooth.
- For a tangier touch, add 2 tablespoons of sour cream to the sauce at the end.
- You can substitute chicken with turkey cutlets or even salmon fillets for variation.
🍷 Suggested Pairing:
- Pair this creamy dish with a chilled Chardonnay, Riesling, or sparkling lemon water with dill sprigs for a non-alcoholic touch.
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