The other day I had to think of something for dinner, and I swear, nothing sounded good. So, I logged onto pinterest and browsed a bunch of delicious ideas and got inspired. I didn’t have all the ingredients for any of the recipes that interested me though.
So, I improvised. (I love it when improvising actually turns out! It doesn’t nearly often enough.)
I grabbed the few chicken breasts I had, sprinkled them with a little salt and pepper, and went to town.
Who here buys things they don’t always need just cause they’re on sale? Yeah, I’m guilty of that too. I NEVER use cream, but you know, there was a carton in my local store’s discount bin, and I had to snatch it up. Then I had to use it up, since it was ready to expire lol.
Once the chicken breasts were browned on both sides, I poured in 1/2 cup half n’ half, along with 1/2 cup chicken stock/broth. Scraped up the yummy bits stuck to the pan, too. Those little bits are golden!!
Added some dill and let it simmer for about 15 minutes. While it was simmering, I whipped up a quick batch of mashed potatoes (I used potato flakes from my food storage cause I hadn’t planned soon enough).
After letting the chicken simmer and the sauce thicken, I scooped it right onto my plate of mashed potatoes, and I added more dill. (I may or may not have been a little dill-happy at the time.)
It was a success. The kids even ate it! WOAH.
Creamy Dill Chicken
- 4 boneless, skinless chicken breasts, seasoned with salt and pepper
- 1/4 cup water
- 1/2 cup chicken broth
- 1/2 cup half n’ half
- 1 tsp dill
In a large saucepan, heat the water and add the chicken. Cook over medium heat until chicken is browned on both sides, and mostly cooked through. Lower the heat to medium-low. Add the chicken broth and half and half (or heavy cream), stir well, scraping the little bits off the bottom of the pan. Add dill. Cover and simmer for 15-20 minutes more. Serve with mashed potatoes or rice.
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