Swedish Chicken Breasts
Indulge in the rich, comforting flavors of Swedish Chicken Breasts, a savory dish that's perfect for a hearty weeknight dinner or an elegant Scandinavian-inspired meal. This recipe features tender, golden-seared chicken breasts nestled in a creamy sauce infused with the tanginess of Dijon mustard, the umami of soy sauce, and the fresh aroma of dill. The velvety sauce is thickened with a simple roux and finished with a touch of heavy cream, ensuring every bite is luxuriously smooth. Serve these Swedish-style chicken breasts with a dollop of lingonberry jam for a subtle hint of sweetness, and pair them with mashed potatoes or sautéed vegetables for a complete, soul-warming plate. Ready in just 45 minutes, this easy yet sophisticated recipe combines Nordic flavors with the comfort of a homemade meal, making it a must-try for chicken lovers.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups chicken stock
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 2 tablespoons, chopped fresh dill
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup (optional, for serving) lingonberry jam
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Sear the chicken breasts for 4-5 minutes per side, until golden brown and nearly cooked through. Remove them from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining butter and olive oil.
Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken stock, whisking to combine and prevent lumps. Bring the mixture to a gentle simmer.
Stir in the heavy cream, Dijon mustard, soy sauce, and half of the chopped dill. Let the sauce simmer for 2-3 minutes to thicken slightly.
Return the chicken breasts to the skillet, spooning some of the sauce over them.
Reduce the heat to low, cover the skillet, and let the chicken cook in the sauce for an additional 8-10 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Garnish with the remaining dill and serve warm with lingonberry jam on the side, if desired. Pair with mashed potatoes, rice, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 85 mg | 2% | |
*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.
