This Swedish chicken dish brings comforting flavors to your table with its creamy dill and mustard sauce. It’s a classic that feels special yet remains simple to prepare.
The sauce comes together with just a few ingredients—sour cream, mustard, and fresh dill—creating a rich, tangy finish that pairs beautifully with tender chicken. Traditional Swedish techniques ensure every bite is flavorful.
Serve it with buttered potatoes or lingonberry jam for an authentic experience. The dish is hearty enough for a family dinner but elegant enough for guests.
With minimal effort and maximum flavor, this recipe delivers a taste of Sweden right in your kitchen. Let’s make it tonight.
Ingredients for Swedish Chicken
Simple ingredients create a rich Swedish-style chicken with creamy dill sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Dijon Mustard 🟡 | 2 tbsp | Smooth variety preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Unsalted Butter 🧈 | 2 tbsp | For cooking chicken |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lingonberry Jam 🍇 | ½ cup | For serving |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | For cooking if needed |
The chicken is the foundation here. Boneless, skinless breasts work best—pound them to even thickness for consistent cooking. Whole Foods or Costco often have high-quality options. The sour cream must be full-fat for that traditional creamy texture (low-fat versions can curdle). Fresh dill is non-negotiable; look for bright green fronds with no wilting.
No fresh dill? Dried dill at one-third the amount works in a pinch, but the flavor won’t be as vibrant. Swap Dijon for whole-grain mustard if you prefer texture. For a tangier sauce, add an extra tablespoon of lemon juice. Chicken thighs can replace breasts—just adjust cooking time. Use vegetable broth for a lighter option.
The sauce thickens as it cools—reheat gently to restore creaminess. Store leftovers in an airtight container for up to 3 days in the fridge. Freezing isn’t recommended (sour cream can separate). The lingonberry jam keeps for months unopened, so stock up at IKEA or specialty stores.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything cooks together—just sear the chicken, then let the sour cream, Dijon, and broth work their magic in the same pan.
- Tangy Comfort: That creamy mustard-dill sauce is ridiculous. Honestly, I could drink it with a spoon.
- Weeknight Hero: Between us, this tastes fancy enough for company but comes together faster than takeout.
- Leftovers? Yes Please: The flavors deepen overnight, and it reheats beautifully for lunch the next day.
Step-by-Step Instructions for Creamy Dill and Mustard Chicken
Here is the method. Straightforward, tested, works every time.
Step 1: Prepare and Cook the Chicken
Pound the boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dry spots. Season both sides generously with the 1 tsp salt and ½ tsp black pepper.
Heat the 2 tbsp unsalted butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Transfer the chicken to a plate and tent with foil to keep warm.
Step 2: Sauté Aromatics for the Sauce
In the same skillet, reduce heat to medium and add the 1 tbsp olive oil if needed. Add the finely diced yellow onion and cook for 3-4 minutes until soft and translucent. Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant.
Sprinkle the 2 tbsp all-purpose flour over the onions and stir for 1 minute to cook off the raw flour taste. This creates a roux that will thicken the sauce beautifully.
Step 3: Build the Creamy Dill and Mustard Sauce
Slowly pour in the ½ cup chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook for 2 minutes until slightly thickened. Stir in the 1 cup sour cream, 2 tbsp Dijon mustard, and 1 tbsp lemon juice. Simmer for 3-4 minutes until the sauce coats the back of a spoon.
Add the ¼ cup fresh dill and stir to combine. Taste and adjust seasoning with more salt or pepper if needed. The sauce should be rich, tangy, and fragrant with dill.
Step 4: Finish and Serve
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes to allow the flavors to meld and the chicken to absorb the sauce. The sauce should cling to the chicken and pool slightly on the plate.
Transfer the chicken to serving plates and garnish with the 2 tbsp fresh parsley. Serve immediately with a side of ½ cup lingonberry jam for a traditional Swedish touch. The combination of creamy sauce and tart jam creates a perfect balance of flavors.
Pro Tips For Making Swedish Chicken
- Brown the Chicken First: Sear the chicken breasts in a hot pan for 3-4 minutes per side until golden—this builds flavor before adding the creamy sauce.
- Use Full-Fat Sour Cream: After burning a batch with low-fat, I finally realized full-fat sour cream prevents curdling in the hot broth.
- Skip the Boil: Resist the urge to let the sauce boil vigorously; keep it at a gentle simmer to avoid separating the sour cream.
- Add Dill Last: Stir in the fresh dill at the very end to preserve its bright flavor—cooking it too long turns it bitter.
Make-Ahead Tips for This swedish chicken
Prep Chicken Ahead
Pound and season the chicken up to 24 hours in advance. Place in an airtight container and refrigerate. This saves time and lets the salt penetrate deeper for more flavorful meat.
Sauce Base Prep
You can dice the onion and mince the garlic up to 1 day ahead. Store them together in a small airtight container in the fridge. This small prep step makes cooking day much smoother.
Make the Sauce
The sauce can be made 1 day ahead and stored in the refrigerator. Reheat it gently over low heat before adding the cooked chicken to prevent curdling. Stir frequently as it warms.
Full Meal Assembly
For a complete make-ahead meal, cook the chicken and sauce separately, then combine them just before serving. This keeps the chicken from overcooking in the sauce. 💡
Freezing Tips
While I don’t recommend freezing the sauced chicken (sour cream may separate), you can freeze cooked chicken breasts for up to 3 months. Thaw in the fridge overnight before reheating with freshly made sauce.
Reheating Leftovers
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce thickens too much. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Use bone-in, skin-on thighs for extra flavor. Cook them for 6-7 minutes per side until they reach 165°F. The extra fat makes the sauce even richer.
What if my sauce is too thin?
Simmer it for an extra 2-3 minutes to thicken. If needed, mix 1 tsp cornstarch with 1 tbsp water and stir in. Avoid boiling after adding sour cream to prevent curdling.
Can I make this dairy-free?
Yes! Substitute coconut cream for sour cream and use olive oil instead of butter. The flavor will differ slightly but remains delicious.
How long can I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the sauce’s creaminess.
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