Chicken and Broccoli with Dill Sauce That Slaps: Bright, Creamy, and Weeknight-Fast

You know those dinners that look fancy, taste amazing, and quietly take less than 30 minutes? This is that flex. Tender chicken, crisp-tender broccoli, and a zingy dill sauce that makes you wonder why you ever tolerated bland food.

It’s fresh, creamy, and slightly tangy—the kind of flavor that wakes up your taste buds and your Tuesday. No complicated steps, no chef-y drama, just clean flavors with serious payoff. If you can sear chicken and stir a sauce, you’re about to feel unstoppable.

What Makes This Special

Flavor that pops: Dill brings a cool, herby brightness that cuts through the richness of a light cream sauce.

Add lemon and garlic? Now we’re in “where has this been all my life” territory.

Balanced texture: Juicy chicken, snappy broccoli, silky sauce. It’s like a band where every player knows their part.

Weeknight-friendly: Minimal chopping, one pan for the chicken and sauce, and broccoli cooked right in.

Cleanup doesn’t become a second job.

Flexible and forgiving: Use chicken thighs or breasts, fresh or frozen broccoli, dairy or dairy-free swaps. This recipe doesn’t throw tantrums.

Ingredients

• 1.5 pounds chicken breast or thighs, thinly sliced or pounded to 1/2-inch thickness
• 1 large head broccoli, cut into florets (about 4 cups), stems peeled and sliced
• 2 tablespoons olive oil (plus more as needed)
• 1 tablespoon butter (optional, for richness)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional, balances the tang)
• 1/2 cup heavy cream or half-and-half (see swaps below)
• 2–3 tablespoons fresh dill, finely chopped (plus extra for garnish)
• Zest of 1 lemon + 1–2 tablespoons fresh lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry, optional for thicker sauce)
• Salt and black pepper, to taste
• Red pepper flakes, a pinch (optional)

Instructions

1. Prep like a pro: Pat the chicken dry and season both sides with salt and pepper. Zest and juice the lemon.

   Chop the dill and garlic. This 3-minute investment pays dividends.

2. Sear the chicken: Heat a large skillet over medium-high. Add olive oil.

   When shimmering, add chicken in a single layer. Sear 3–4 minutes per side until golden and cooked through (165°F). Remove to a plate and tent loosely.

3. Steam-sauté the broccoli: In the same skillet, add a splash of oil if needed.

   Toss in broccoli with a pinch of salt. Sauté 2 minutes. Add 1/4 cup water, cover, and steam 2–3 minutes until crisp-tender.

   Transfer to the plate with the chicken.

4. Build the sauce base: Lower heat to medium. Add butter (if using). Stir in garlic and cook 30 seconds until fragrant (don’t let it brown).

   Whisk in chicken broth, scraping up browned bits—those are flavor gold.

5. Flavor lift: Whisk in Dijon, honey, lemon zest, and lemon juice. Simmer 2 minutes to marry the flavors.
6. Creamy moment: Stir in cream. If you like a thicker sauce, add the cornstarch slurry and simmer 1 more minute until lightly glossy.

   Season with salt, pepper, and a pinch of red pepper flakes.

7. Dill it up: Turn off the heat and fold in the fresh dill. Taste and adjust: more lemon for brightness, salt for impact, honey if it’s a bit sharp. Aim for balanced and lively.
8. Reunite the squad: Return chicken and broccoli to the pan.

   Spoon sauce over everything and warm through for 1 minute. Garnish with extra dill.

9. Serve: Plate with rice, couscous, buttered noodles, or crusty bread. Spoon sauce like you mean it.

How to Store

• Fridge: Store in an airtight container up to 4 days.

  Keep sauce and chicken-broccoli together to prevent drying out.

• Reheat: Warm gently on the stove over low heat with a splash of broth or water. Microwave in short bursts, stirring once. Don’t boil the sauce unless you like curdled vibes (you don’t).
• Freeze: 2 months max.

  Cream sauces can separate slightly; whisk while reheating and add a tablespoon of cream to smooth things out.

Nutritional Perks

• High-quality protein: Chicken delivers essential amino acids for muscle repair and satiation. Translation: you stay full and happy.
• Broccoli power: Fiber, vitamin C, vitamin K, and antioxidants like sulforaphane. Your future self says thanks.
• Smart fats: Olive oil and a modest amount of dairy give mouthfeel without turning the dish into a brick.
• Low-ish carb, high flavor: Great for balanced eating without feeling like you’re being punished.

Avoid These Mistakes

• Overcooking the chicken: Thin, even pieces cook fast.

  Pull at 165°F. Dry chicken is a buzzkill.

• Mushy broccoli: Keep it crisp-tender. It should still have a bite; this is dinner, not baby food.
• Curdled sauce: Don’t blast the cream on high heat.

  Simmer gently and add dairy after the acidic components are balanced.

• Skipping seasoning: Salt in layers—chicken, broccoli, sauce. That’s how restaurant flavor happens at home.
• Old dill: Limp herbs taste like disappointment. Fresh dill is non-negotiable for that bright, signature flavor.

Variations You Can Try

• Dairy-free: Use full-fat coconut milk or an unsweetened cashew cream.

  Add an extra squeeze of lemon to keep it bright.

• Yogurt twist: Swap cream for Greek yogurt off the heat. Temper with a little warm sauce first to avoid curdling, then stir in for tangy richness.
• One-pan oven version: Roast salted chicken and broccoli at 425°F for 18–22 minutes. Meanwhile, make the dill sauce on the stove; toss together before serving.
• Extra veg: Add peas, asparagus, or spinach in the last minute.

  Green-on-green is a vibe.

• Spice route: Fold in 1/2 teaspoon smoked paprika or a pinch of Aleppo pepper for gentle heat and depth.
• Grain bowl mode: Serve over lemony farro or quinoa with toasted almonds for crunch.
• Fish or tofu swap: Use seared salmon or crispy tofu; dill was basically born to hang out with them.

FAQ

Can I use dried dill instead of fresh?

Yes, but keep expectations realistic. Use 1 to 1.5 teaspoons dried dill and add it earlier in the sauce so it can hydrate. Fresh dill still wins on brightness, IMO.

What can I use instead of heavy cream?

Half-and-half works, as does full-fat coconut milk for dairy-free.

For a lighter option, use evaporated milk and thicken with a cornstarch slurry. Each swap slightly changes the flavor and texture, but all are solid.

How do I keep the chicken juicy?

Even thickness, hot pan, don’t overcrowd, and pull right at 165°F. Resting the chicken for a couple minutes before slicing also helps.

Simple habits, big results.

Will frozen broccoli work?

Yes. Add it straight to the pan and sauté off extra moisture before steaming. It won’t be quite as snappy as fresh, but it’s still tasty and convenient.

Is this good for meal prep?

Absolutely.

Portion with rice or noodles, store up to 4 days, and reheat gently. Add a fresh squeeze of lemon and a sprinkle of dill before eating to wake it up.

Can I make the sauce thicker?

Use the cornstarch slurry, simmer a minute, and it’ll coat the spoon nicely. Or reduce the sauce a bit longer before adding the dill.

What wine pairs well?

A zesty Sauvignon Blanc or Pinot Grigio plays nicely with dill and lemon.

If you’re feeling red, a light Pinot Noir won’t bulldoze the flavors.

The Bottom Line

Chicken and Broccoli with Dill Sauce is proof that weeknight food can taste restaurant-level without the price tag or the ego. It’s fast, fresh, and flexible—the kind of dinner that becomes a habit. Keep dill on hand, lemons in the bowl, and chicken in the freezer, and you’ve basically unlocked a cheat code.

Make it once and watch it sneak into your regular rotation. Your future weeknights just got a delicious upgrade.