A bright, creamy weeknight main that somehow feels both elegant and effortless, Lemon Chicken in Dill Cream Sauce is the sort of dish you serve when you want comfort with a little lift. Tender chicken breasts are seared to a golden crust, then baked in a lemon-scented, herb-flecked cream sauce that clings to every forkful. It’s quick enough for a Tuesday dinner and pretty enough for a casual dinner party.
Why you’ll love this dish
- Bright acidity from lemon keeps the sauce fresh and prevents it from feeling heavy.
- The dill lends a classic Scandinavian/Greek vibe that pairs beautifully with seafood or poultry.
- It comes together fast and can be made stove-to-oven in one pan for easy cleanup.
“We made this for guests and everyone asked for the recipe. The lemon cuts through the cream so it never feels too rich.” — a reader review
This recipe is perfect for weeknight dinners, relaxed weekend entertaining, or a make-ahead meal if you’re prepping for the week.
How to make Lemon Chicken in Dill Cream Sauce
Step-by-step overview
- Flatten or even out the chicken breasts so they cook evenly.
- Season and sear the chicken in an oven-safe skillet until golden.
- Whisk the cream, lemon juice and zest, dill, and aromatics.
- Pour the cream mixture over the chicken and bake until the center reaches 165°F (74°C).
- Rest briefly, then spoon the silky sauce over the chicken and serve.
This order keeps the chicken juicy and allows the sauce to pick up all the browned bits from the pan.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or butter)
- 1 cup heavy cream (substitute: half-and-half + 1 tsp cornstarch, or full-fat coconut milk for dairy-free)
- 1 lemon, juiced and zested (zest before juicing)
- 2 tablespoons fresh dill, chopped (substitute: tarragon or parsley)
- 1 teaspoon garlic powder (or 1–2 cloves minced fresh garlic)
- 1 teaspoon onion powder (or 1 small shallot, finely minced)
Notes: If your breasts are very thick, halve them horizontally or pound to an even ¾–1 inch thickness. For bone-in or thighs, increase baking time and check temperature.
Directions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the chicken and sear until golden, about 2–3 minutes per side. Work in batches if the pan is crowded.
- Remove the chicken briefly to a plate. Reduce heat to medium. If using fresh garlic/shallots, sauté them 30–45 seconds until fragrant.
- In a bowl, whisk together the heavy cream, lemon juice, lemon zest, chopped dill, garlic powder, and onion powder.
- Pour the cream mixture into the skillet and scrape up any browned bits with a wooden spoon. Let the sauce warm for 1–2 minutes; do not boil.
- Return the chicken to the skillet, spoon a little sauce over each piece, and transfer the skillet to the oven.
- Bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part. Thick breasts may take a few minutes longer.
- Remove from oven and let rest 5 minutes. Spoon the sauce over the chicken and serve.
Quick stovetop-only option: After adding the cream mixture and returning the chicken to the pan, cover and simmer gently on low for 12–18 minutes until cooked through.
How to serve Lemon Chicken in Dill Cream Sauce
- Spoon the sauce generously over chicken and garnish with extra dill and lemon slices.
- Classic pairings: buttery mashed potatoes, egg noodles, or plain rice to soak up the sauce.
- For a lighter plate: serve over steamed asparagus, roasted green beans, or a warm farro salad.
- Finish with a sprinkle of flaky sea salt and a grind of black pepper just before serving.
Presentation tip: Trim herbs and place a lemon wheel on top of each breast for an attractive, restaurant-style finish.
How to store
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep chicken and sauce together so the meat stays moist.
- Freeze: Place cooled portions in freezer-safe containers or heavy-duty bags. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a skillet over low heat with a splash of water, broth, or cream to loosen the sauce. Microwave in short 30–45 second bursts, stirring in between to re-distribute heat. Reheat only once for best quality and safety.
Food safety: Always check that leftovers reach 165°F (74°C) when reheated. Discard if left out more than 2 hours at room temperature.
Tips to make
- Even thickness: Pound or butterfly thick breasts so they cook evenly.
- Browning = flavor: Don’t skip searing. The fond (browned bits) adds depth to the sauce.
- Temper the cream: If you’re worried about splitting, warm the cream slightly and add a tablespoon or two of hot pan liquid to it before combining in the skillet.
- Control sauce thickness: Simmer longer to reduce and thicken. For a quicker thickening, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.
- Fresh vs. dried herbs: Fresh dill is bright; dried dill is more concentrated—use 1 teaspoon dried instead of 2 tablespoons fresh.
- Taste and adjust: After baking, taste the sauce and add a pinch of salt, more lemon, or a small knob of cold butter to round the flavors.
Variations
- Garlic & Herb Lemon Chicken: Add 1–2 cloves minced garlic and a tablespoon of chopped parsley.
- Mustard Dill: Stir 1 tablespoon Dijon mustard into the cream for tang and depth.
- Chicken Thighs: Use boneless skinless thighs for juicier meat; increase oven time to 25–30 minutes.
- Gluten-free: This recipe is naturally gluten-free if you avoid thickening with flour. Use cornstarch slurry if needed.
- Lighter version: Replace heavy cream with half Greek yogurt and half low-fat milk. Temper yogurt to prevent curdling.
- Seafood twist: Swap chicken for salmon fillets; reduce oven time to 8–12 minutes depending on thickness.
FAQs
Q: How long does the recipe take start-to-finish?
A: Plan on about 10–15 minutes prep and 25–30 minutes cooking (sear + bake), so roughly 35–45 minutes total.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and stay moist. Bake 25–30 minutes or until internal temperature reaches 165°F (74°C).
Q: My cream sauce split — how do I fix it?
A: Remove from high heat immediately. Whisk in a small spoonful of cold butter or a tablespoon of sour cream/Greek yogurt off heat to bring back creaminess. To prevent splitting, avoid boiling and temper any cold dairy before adding.
Q: Is heavy cream necessary? What are substitutes?
A: Heavy cream gives the richest, silkiest sauce. Substitutes: half-and-half thickened with a teaspoon of cornstarch, crème fraîche, or a coconut cream for dairy-free. For Greek yogurt, temper it with warm sauce before combining and keep heat low.
Q: How can I tell when chicken is done without a thermometer?
A: Cut into the thickest part — juices should run clear, and the flesh should be opaque. However, a thermometer reading of 165°F (74°C) is the safest and most reliable method.
Q: Can I make this ahead?
A: Yes. Cook fully, cool, and refrigerate. Reheat gently adding a splash of broth/cream. For best texture, prepare sauce and chicken separately if planning to freeze for very long.
If you want, I can scale this recipe for a different number of servings, convert measurements to metric fully, or give a shopping list grouped by produce, dairy, and pantry. Which would you like?
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Lemon Chicken in Dill Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A bright, creamy dish featuring seared chicken breasts baked in a lemon-scented, herb-flecked cream sauce. Perfect for weeknight dinners or casual entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or butter)
- 1 cup heavy cream (substitute: half-and-half + 1 tsp cornstarch, or full-fat coconut milk for dairy-free)
- 1 lemon, juiced and zested (zest before juicing)
- 2 tablespoons fresh dill, chopped (substitute: tarragon or parsley)
- 1 teaspoon garlic powder (or 1–2 cloves minced fresh garlic)
- 1 teaspoon onion powder (or 1 small shallot, finely minced)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the chicken and sear until golden, about 2–3 minutes per side. Work in batches if the pan is crowded.
- Remove the chicken briefly to a plate. Reduce heat to medium.
- If using fresh garlic/shallots, sauté them 30–45 seconds until fragrant.
- In a bowl, whisk together the heavy cream, lemon juice, lemon zest, chopped dill, garlic powder, and onion powder.
- Pour the cream mixture into the skillet and scrape up any browned bits with a wooden spoon. Let the sauce warm for 1–2 minutes; do not boil.
- Return the chicken to the skillet, spoon a little sauce over each piece, and transfer the skillet to the oven.
- Bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Remove from oven and let rest for 5 minutes. Spoon the sauce over the chicken and serve.
Notes
If your breasts are very thick, halve them horizontally or pound to an even ¾–1 inch thickness. Classic pairings include buttery mashed potatoes, egg noodles, or plain rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian