Creamy Rosemary Dill Chicken Recipes

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CHICKEN WITH CREAMY ROSEMARY SAUCE



Chicken with Creamy Rosemary Sauce image

An easy creamy chicken recipe with a rosemary sauce that is to die for!

Provided by Marianne

Number Of Ingredients 8

1 lb boneless, skinless chicken breasts (2 large chicken breasts OR 4 cutlets)
4 Tablespoons butter
1 1/2 Tablespoons olive oil
1 1/2 cup heavy cream (aka heavy whipping cream)
3/4 cup chicken broth
2 cloves garlic (minced)
1/2 teaspoon black pepper (ground)
2 Tablespoons fresh Rosemary (chopped)

Steps:

  • If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
  • In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
  • Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
  • In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
  • Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
  • Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
  • Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

Nutrition Facts : Calories 580 kcal, ServingSize 1 serving

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE



Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

CREAMY DILL CHICKEN AND MUSHROOMS



Creamy Dill Chicken and Mushrooms image

Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.

Provided by lutzflcat

Categories     Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 medium onion, chopped
1 (8 ounce) package baby bella mushrooms, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup dry white wine
1 tablespoon dry sherry
½ cup plain low-fat Greek yogurt
¼ cup chopped fresh dill, or more to taste
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
  • Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
  • Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
  • Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
  • Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg

CREAMY ROSEMARY DILL CHICKEN



Creamy Rosemary Dill Chicken image

Make and share this Creamy Rosemary Dill Chicken recipe from Food.com.

Provided by Babushka

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/4 lbs chicken breasts
3/4 cup half & half light cream
1/3 cup shredded mozzarella cheese
1/3 cup romano cheese, grated is fine
1/2 tablespoon dill weed
1 teaspoon rosemary
flour

Steps:

  • Preheat oven to 375°F.
  • Lightly salt chicken on both sides.
  • Place chicken in lightly greased baking dish.
  • Pour half and half into saucepan and begin to heat on low.
  • Add cheeses while stirring.
  • When cheeses are melted add the seasonings. Mix well.
  • Slowly add flour, 2 tbsp at a time stir 2 minutes, and allow mixture to thicken.
  • Mixture should be thickened but still pourable. Pour over chicken breasts and bake covered 30minutes.
  • Remove covering and bake 10 more minutes.
  • Reccommended to serve over bed of cooked spinach.

Nutrition Facts : Calories 358.7, Fat 22.4, SaturatedFat 9.5, Cholesterol 122.3, Sodium 251.7, Carbohydrate 2.5, Sugar 0.2, Protein 35.2

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