Lemon dill cream chicken

A closer look

Why this combination works

Lemon and dill cut through the cream with freshness and fragrance. Zest gives a lemon aroma, while the juice supplies acidity; they have different roles, so it is worth using both. Add the dill near the end to preserve its delicate flavour.

What you need for lemon dill cream chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
• Lemon zest. The coloured part of the peel adds lemon fragrance without much extra liquid or acidity. Grate only the yellow surface; the white pith underneath can taste bitter.
• Lemon juice. Lemon juice adds acidity that lifts the sauce and balances richness. Measure it first, then taste at the end: the aim is a bright finish rather than a sharply sour sauce.
• Dill. Dill brings a delicate, slightly anise-like freshness that works with lemon and cream. Chop it just before use and stir it in at the end to preserve its aroma.

How to make lemon dill cream chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Simmer stock and cream for 3 minutes. Turn the heat low, then stir in lemon zest and juice. Reserve the dill to stir through after the chicken is cooked.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the dill. Rest for 3 minutes off the heat, then serve with new potatoes and peas.