Chicken with Mustard Dill Sauce is a moist, highly flavored, fast, and easy chicken breast recipe that's elegant enough to serve company, but easy enough for weeknights.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chicken Breasts with Mustard Dill Sauce is available at the end of this post. Or you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
How long will this chicken breast recipe take to make from start to dinner?
Approximately 30-40 minutes.
What is the proper internal temperature for cooked chicken?
An instant-read thermometer needs to reach 165 - degrees in the thickest part of the chicken breast (or thigh) in order to be considered properly cooked.
Can chicken thighs be substituted for chicken breasts for this recipe?
You bet! I'm a big fan of chicken thighs.
Just make sure you keep an accurate check of the internal temperature for cooking all chicken, as stated above (165 degrees).
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
What I wrote about this easy mustard and dill chicken breast recipe in 2012:
I'm not going to lie to you here. This easy chicken recipe is one I made months ago, but one I just never got around to posting. Unfortunately, that happens more times than I care to admit.
My intentions are always to get them posted right away but life happens and I don't always follow through.
The photos of this recipe always are the first to greet me as I go through my photo files and I'm always reminded of how tasty and moist this chicken was.
Plus, I just love the way it looks (if I do say so myself).
Today is the day I procrastinate no longer, and I give you (drum roll please), Chicken with Mustard Dill Sauce.
The step-by-step photos of how to make chicken with mustard dill sauce:
The photos above were taken in 2012. That said, I shot the video of Chicken with Mustard Dill Sauce you see here just recently, so that part is brand new.
As you'll notice, I used a casserole dish for the oven portion for this recipe ten years ago, and recently I used a skillet that's oven-safe.
Please feel free to use whatever you feel will work best for your needs, or whatever you have in your kitchen. They'll both work wonderfully well.
What to serve alongside this entree for mustard dill chicken:
Back in 2012, I served mine with Oven Roasted Brussels Sprouts and a loaf of freshly baked Sourdough Rye With Dill Bread.
It made quite a lovely presentation and one that I would be utterly proud to serve to guests. Best of all, it took hardly any time at all to make, but nobody has to know that but you!!!
Additional chicken recipes you'll also enjoy:
- Smoky-Sweet Bacon Wrapped Chicken Breasts
- Blueberry Chile BBQ Sauce Chicken Skillet
- Breaded Chicken Oscar
- Reisling Braised Chicken
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy yet impressive skillet chicken dinner complete with a delicious mustard dill sauce.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Chicken with Mustard Dill Sauce
Equipment
- parchment paper optional
Ingredients
- 4 (8 ounce each) chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 2 tablespoons canola or grapeseed oil
- 3 tablespoon minced shallots
- ¾ cup chicken broth or stock
- ½ cup dry white wine
- 3 tablespoons butter
- 2 tablespoons dill weed
- 2 tablespoons whole grain mustard
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a shallow dish combine the all-purpose flour along with the salt and pepper.
- Fully dredge each chicken breast in the seasoned flour, patting off the excess.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken breast and cook golden brown (approximately 4 minutes per side). *Do not overcrowd the pan. You may have to do this in two batches.
- Remove the browned chicken to a separate plate and tent it with foil to keep warm.
- Add the minced shallot to the skillet, and cook until softened (about 1-2 minutes).
- Stir in the chicken broth and the wine, scraping up any browned bits on the bottom of the skillet from browning the chicken.
- Stir in the butter, dill, and mustard. Gently simmer the sauce for about 4-5 minutes to thicken slightly.
- Add the chicken breast back into the skillet and spoon some of the sauce over each breast.
- Place the chicken in a preheated 350-degree oven for 20-30 minutes, or until the chicken breasts reach an internal temperature of 165 degrees on an instant-read thermometer.
Notes
Nutrition
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Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!
Paula says
I'm glad that you found the time to post this. Loving chicken as I do, I'm always looking for new and delicious ways to serve it. This recipe fits the bill perfectly!