Chicken with Curry Dill Sauce
Elevate your weeknight dinners with this flavorful Chicken with Curry Dill Sauce, a fusion of aromatic spices and fresh herbs that's both comforting and refined. Tender, golden-brown chicken breasts are paired with a rich and creamy sauce made from curry powder, garlic, heavy cream, and a touch of fresh dill for a bright, herby finish. A dash of lemon juice adds a subtle tang, perfectly balancing the savory notes of this dish. Ready in just 40 minutes, this elegant recipe is surprisingly quick, making it perfect for busy nights or when entertaining guests. Serve it over fluffy rice, creamy mashed potatoes, or alongside steamed vegetables for a complete and satisfying meal. This recipe is a must-try for fans of bold flavors, and its unique combination of curry and dill will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1.5 teaspoons Curry powder
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Cornstarch (optional, for thickening)
- 1 tablespoon Water (optional, for cornstarch slurry)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and curry powder, cooking for 1-2 minutes, stirring frequently, until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping the bottom of the skillet to loosen any browned bits.
Stir in the heavy cream and let the sauce simmer gently for 3-4 minutes, reducing slightly.
Add the fresh dill and lemon juice to the sauce, stirring to combine. Taste and adjust seasoning with additional salt and pepper, if needed.
If a thicker sauce is desired, create a cornstarch slurry by mixing the cornstarch with water. Slowly stir it into the sauce and cook for an additional 1-2 minutes until thickened.
Return the cooked chicken breasts to the skillet and spoon the curry dill sauce over the top.
Allow the chicken to heat through for 2-3 minutes before serving. Garnish with extra fresh dill, if desired.
Serve the chicken with curry dill sauce over rice, mashed potatoes, or alongside steamed vegetables.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
