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Savory Dill Chicken with Creamy Gravy

30 minutes | Yield: 4

This recipe creates tender and flavorful chicken breasts bathed in a light and delicious dill gravy. It's a simple yet elegant main course perfect for any weeknight meal.


  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh Soli Organic Dill, divided
  • 1 cup 2% milk


  1. Season the chicken: Pat the chicken breasts dry with paper towels. Season them evenly with garlic salt and black pepper on both sides.
  2. Brown the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  3. Create the gravy: In the same skillet, whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pan. Bring the broth to a simmer.
  4. Thicken the broth: In a small bowl, whisk together the flour and 1 tablespoon of the chopped fresh dill. Slowly whisk this mixture into the simmering broth, stirring constantly, until the gravy thickens slightly.
  5. Milk magic: Slowly whisk in the milk, continuing to simmer and stir until the gravy reaches a smooth and creamy consistency.
  6. Flavor boost: Stir in the remaining 1 tablespoon of fresh dill and season with additional salt and pepper to taste (optional).
  7. Return the chicken: Add the cooked chicken breasts back to the pan and spoon the dill gravy over them. Heat for an additional minute or two to warm the chicken through.
  8. Serve and enjoy: Plate the chicken breasts with the creamy dill gravy spooned on top. Serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.


For a thicker gravy, add an additional tablespoon of flour mixed with a little water, whisking it in slowly until the desired consistency is achieved.

You can use chicken thighs instead of breasts for a richer flavor. Just adjust the cooking time based on the thickness of the thighs.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to maintain the gravy’s consistency.