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Creamy Chicken with Dill Spinach & Peas

Prep Time:

30 min.

Cook Time:

30 min.


4, 1 breast & 1/2 cup sauce each


Dinner Ideas

About the Recipe


  • 2 Tbsp. extra-virgin olive oil, divided

  • 4 thin-cut chicken breasts (about 1 lb. total)

  • 1/2 tsp. kosher salt

  • 1/4 tsp. ground pepper

  • 1/2 cup chopped shallot

  • 4 cups spinach, coarsely chopped

  • 1 cup peas, fresh or frozen

  • 3/4 cup heavy cream

  • 1/2 cup sour cream

  • 1/4 cup chopped fresh dill

  • 1 Tbsp. lemon juice


1. Heat oil in a large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add the chicken to the pan and cook, flipping once, until brown on both sides, 2 to 3 minutes per side. Transfer to a plate.

2. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until fragrant, about 1 minute. Add spinach and peas. Cook, stirring often, until the spinach is wilted, 2 minutes more. 

3. Meanwhile, whisk cream and sour cream in a small bowl. Add the mixture to the pan. Return the chicken to the pan along with any accumulated juices. Bring to a simmer, cover and cook until the chicken is cooked through, about 4 minutes more. Remove from heat. Stir in dill and lemon juice before serving.

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