Poached Chicken Breasts with Dill Pickle Sauce
Delight your taste buds with this irresistibly unique recipe for Poached Chicken Breasts with Dill Pickle Sauce, a comfort food twist that brings bold flavor to your dinner table. Tender, juicy chicken breasts are gently poached in an aromatic broth infused with garlic and bay leaves, ensuring a delicate and moist texture. The star of the dish, however, is the creamy dill pickle sauce—a luscious blend of pickle juice, Dijon mustard, and heavy cream, punctuated by the tangy crunch of finely chopped dill pickles and fresh dill. This quick and easy dish, ready in under 35 minutes, is perfect for weeknight dinners or entertaining guests with its unexpected yet harmonious flavor profile. Serve it over rice, mashed potatoes, or roasted vegetables for a complete meal that's as satisfying as it is memorable.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic (smashed)
- 2 Bay leaves
- 0.75 cups Dill pickles (finely chopped)
- 0.5 cups Pickle juice
- 0.5 cups Heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 1 tablespoon Fresh dill (finely chopped)
Instructions
Place the chicken breasts in a large pot and cover them with chicken broth.
Add salt, black pepper, smashed garlic cloves, and bay leaves to the pot.
Bring the broth to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let the chicken poach for 12-15 minutes, or until fully cooked (165°F or 74°C internal temperature).
While the chicken is poaching, prepare the dill pickle sauce. Melt the butter in a medium saucepan over medium heat.
Add the flour to the melted butter and whisk continuously to create a roux. Cook for 1-2 minutes, ensuring the mixture does not brown.
Slowly whisk in pickle juice and heavy cream, cooking until the sauce begins to thicken, about 3-4 minutes.
Stir in Dijon mustard, chopped dill pickles, and fresh dill. Simmer for another 2 minutes to meld the flavors. Adjust seasoning with additional salt and pepper, if needed.
Once the chicken is cooked, remove it from the broth and let it rest for 5 minutes before slicing.
Serve the chicken breasts warm, topped generously with the dill pickle sauce. Optionally, garnish with extra fresh dill for presentation.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 8746 mg | 380% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1114 mg | 24% | |
*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.
