Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons neutral oil, divided (such as vegetable or canola oil)
- 2 teaspoons kosher salt (or 1 teaspoon Diamond Crystal salt per pound)
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons unsalted butter
Sauce
- 3 tablespoons unsalted butter, divided
- 3 leeks (white and light green parts only), sliced into rounds and cleaned
- ½–1 teaspoon kosher salt, to taste
- 12 cloves garlic, minced
- 2 tablespoons all-purpose flour (15 g)
- 1¾ cups chicken stock (divided as ½ cup + 1¼ cups)
- ¾ cup heavy cream
- 1 tablespoon lemon zest (from 1 lemon)
- 1½ tablespoons fresh lemon juice (from about ½ a lemon)
- ¼ cup fresh dill, roughly chopped
- ¼–½ teaspoon black pepper, to taste
- 3 tablespoons unsalted butter, cold and cubed (for finishing sauce)
Instructions
- Sear the chicken: Pat the chicken breasts dry with paper towels. Rub them all over with 1 tablespoon of oil, reserving the rest for the skillet. Season evenly with kosher salt, dried dill, garlic powder, and onion powder. Heat a large skillet over medium-high heat. Add the remaining oil and place the chicken in the skillet. Sear without moving for 4–5 minutes until a deep golden crust forms. Add 2 tablespoons of butter to the skillet and baste the chicken tops as it finishes cooking. Flip and sear the other side for another 3–4 minutes. Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Build the sauce: Reduce the heat to medium and add 3 tablespoons of butter to the same pan. Add the sliced leeks and season with kosher salt. Cook, stirring occasionally, until the leeks are completely soft and silky, about 5–6 minutes. Add the minced garlic and flour together, stirring constantly to coat the leeks evenly. Cook for 1 minute to eliminate the raw flour taste. Pour in ½ cup of chicken stock and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let this simmer for about 2 minutes to concentrate the flavor. Add the remaining 1¼ cups chicken stock and bring to a simmer. Cook for another 2 minutes. Stir in the heavy cream and lemon zest. Let the sauce simmer over medium-low heat, stirring occasionally, until thick enough to coat a spoon, about 5–6 minutes. Stir in fresh dill, black pepper, and lemon juice. Remove the pan from heat and swirl in the cold cubed butter one tablespoon at a time until fully melted and the sauce is glossy. Taste and adjust salt as needed.
- Finish and serve: Nestle the seared chicken breasts back into the sauce in the skillet, spooning the sauce generously over the top. Let the chicken rest in the sauce for 2–3 minutes to warm through and ensure it reaches an internal temperature of 165°F (74°C). Slice the chicken and serve over buttered egg noodles or creamy buttermilk mashed potatoes. Garnish with extra fresh dill for added freshness and visual appeal.
Notes
- Use the white and light green parts of leeks only, and clean them thoroughly to remove grit.
- To get a deep golden crust on the chicken, avoid moving it too soon while searing.
- Adjust the amount of salt in the sauce after adding butter, as butter can add saltiness.
- For a thinner sauce, reduce the simmering time after adding cream or add extra chicken stock as needed.
- This dish pairs wonderfully with buttered egg noodles, buttermilk mashed potatoes, or steamed rice.
- Storing leftovers: refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop or microwave to avoid breaking the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
