Swedish Recipes With Chicken: Creamy Dill Chicken Skillet

This Swedish-style creamy dill chicken is a skillet supper of browned chicken thighs in a gentle mustard-and-cream sauce, finished with fresh dill and a squeeze of lemon. It draws on familiar Scandinavian flavors rather than claiming to be one fixed traditional recipe, and it pairs especially well with potatoes and tart lingonberries.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), about 6 small thighs
¾ tsp fine salt (4 g), divided, plus more to taste
¼ tsp ground black pepper (0.5 g), plus more to taste
1 tbsp neutral oil (15 ml), such as canola oil
1 tbsp unsalted butter (14 g)
1 medium shallot (about 2 oz/60 g), finely chopped
2 garlic cloves (about 6 g), minced
1 tbsp all-purpose flour (8 g)
1 cup low-sodium chicken broth (240 ml)
¾ cup heavy cream (180 ml)
1½ tbsp Swedish mustard (about 22 g); or use 1 tbsp Dijon mustard (15 g) mixed with 1 tsp honey (7 g)
1 tbsp fresh lemon juice (15 ml)
3 tbsp finely chopped fresh dill (about 6 g), plus a little extra for serving
⅓ cup lingonberry preserves (about 105 g), for serving if available

Instructions

Prepare the chicken and aromatics. Pat the thighs dry with paper towels so they brown instead of steaming. Trim away any large pieces of excess fat, then season both sides with the salt and pepper. Chop the shallot, mince the garlic, and measure the remaining ingredients before you start cooking. This preparation takes about 15 minutes and makes the sauce easier to finish without overcooking the chicken.
Brown the thighs. Heat the oil in a large, deep skillet over medium-high heat until it shimmers. Arrange the chicken in one layer without crowding; if your skillet is small, brown the thighs in two batches. Cook for 4 minutes on the first side and about 4 minutes on the second, until the surfaces are golden. The chicken does not need to be cooked through yet. Transfer it to a clean plate, keeping any juices that collect.
Soften the shallot and garlic. Lower the heat to medium and add the butter. When it melts, stir in the shallot and cook for about 2 minutes, scraping up browned bits from the skillet. Add the garlic and cook for 30 seconds, just until fragrant. If the garlic starts to darken, reduce the heat; scorched garlic can make a cream sauce taste bitter.
Build the sauce. Sprinkle the flour over the shallot mixture and stir for 1 minute to coat it evenly. Slowly pour in the broth while whisking or stirring, so the flour disperses without forming lumps. Stir in the cream and mustard, then bring the mixture to a gentle simmer, which should take about 3 minutes. Keep it below a hard boil so the cream stays smooth.
Simmer the chicken in the sauce. Return the thighs and any plate juices to the skillet, turning each piece once to coat it. Cover partially and simmer gently for 15 minutes, turning the chicken again about halfway through. Check the thickest part of a thigh with a food thermometer, avoiding the skillet; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, simmer it for a few more minutes and check again.
Finish and serve. Turn off the heat. Stir in the lemon juice and chopped dill, then taste the sauce and adjust the salt and pepper. If it seems too thick, loosen it with a tablespoon or two of broth or water; if it is thinner than you like, lift out the chicken and simmer the sauce uncovered briefly. Spoon the sauce over the thighs and scatter on extra dill. Serve lingonberry preserves at the table rather than stirring them into the pan.

Tips

Give the chicken room to brown. A crowded skillet traps moisture and leaves the thighs pale. Cook in batches if needed, and return all the chicken to the pan for the simmer. Use a pan large enough that the pieces sit in one layer once the sauce is added.
Choose the mustard with the flavor you want. Swedish mustard is often milder and a little sweeter than Dijon, and it may be sold as senap in Scandinavian shops. If it is hard to find, the Dijon-and-honey combination in the ingredient list is practical; expect a sharper, less rounded mustard note. Taste before adding extra honey, since brands vary in sweetness.
Keep the sauce at a gentle simmer. A rolling boil can make a cream sauce look grainy or cause it to reduce too quickly. If it separates slightly, take the pan off the heat and whisk in a splash of warm broth. The flour helps stabilize the sauce, but steady, moderate heat still matters.
Use fresh dill when possible. Fresh dill has a bright, grassy character that is central to the finish. If you only have dried dill, use 1 teaspoon (about 1 g) in the sauce and add it while the broth simmers; dried herbs are more concentrated and do not provide the same fresh aroma.

Serving Suggestions

For a Swedish-inspired plate, serve the chicken and plenty of sauce with boiled new potatoes, mashed potatoes, or small roasted potatoes. Potatoes are especially useful because they catch the creamy mustard sauce, while their mild flavor lets the dill stand out. If you are boiling potatoes separately, start them before browning the chicken so both parts of dinner are ready together; they are not included in the recipe’s 47-minute timing.

A spoonful of lingonberry preserves on the side brings a sharp, fruity contrast to the rich sauce. Lingonberries are common in Swedish cooking, but they can be difficult to find outside specialty shops. Cranberry sauce or whole-berry cranberry preserves make a workable stand-in, though they are usually sweeter and less tart; serve a small amount and let everyone add more to taste. Add a simple cucumber salad, steamed green beans, or buttered peas for freshness. Rye bread is another useful choice for catching any sauce left on the plate.

Variations

Make it with chicken breasts: Use four small boneless breasts, about 1½ lb (680 g) total. Brown them as directed, then begin checking for doneness after about 8 minutes of gentle simmering; thick breasts may need longer. Always use the thermometer rather than relying only on the clock, since thickness changes the cooking time.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms after removing the chicken, cooking them until their released moisture evaporates and the edges turn golden. Set them aside with the chicken, then return them to the sauce for the final simmer. The finished dish will have a deeper, earthier flavor and a little more texture.

Make it gluten-free: Replace the all-purpose flour with 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water. Add the slurry after the broth and cream are warm, stir until the sauce thickens, and then add the chicken. Check that the broth and mustard are labeled gluten-free if that matters for your meal.

Adjust the herbs: Dill is the clearest Scandinavian-style choice, but a small amount of chopped parsley can soften its flavor. You can also add 1 tsp (5 ml) of Dijon mustard alongside Swedish mustard for extra tang. Make one small change at a time and taste the sauce before adding more, so the mustard, lemon, and dill remain balanced rather than competing.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The chicken and sauce keep for 3–4 days in the refrigerator. Store lingonberry preserves separately, and add fresh dill after reheating if you want a brighter garnish. Do not leave the skillet at room temperature for an extended period, even if the sauce still looks and smells fine.

For longer storage, freeze the chicken with its sauce in a freezer-safe airtight container for up to 2 months for best quality. Cream sauces can change texture slightly after thawing, so thaw the portion overnight in the refrigerator and stir gently while reheating. Warm leftovers in a covered pan over low heat, adding a splash of broth or water if the sauce has thickened. Reheat until the center of the chicken and sauce reaches 165°F (74°C), the USDA FSIS temperature for leftovers. Avoid repeated cooling and reheating; warm only the amount you plan to eat.

Frequently Asked Questions

Is this a traditional Swedish chicken recipe?

It is a Swedish-inspired skillet recipe, not a claim to one definitive traditional dish. Dill, mustard, cream, potatoes, and tart lingonberries fit comfortably with flavors associated with Swedish home cooking, but families and regions have their own combinations. The sauce is designed as an accessible weeknight version, with substitutions for ingredients that may be hard to find.

Can I use chicken thighs with the bone in?

Yes, but they take longer to cook and are less convenient to brown and serve in this quick sauce. Brown them as directed, then simmer covered until the thickest part reaches 165°F (74°C), checking without touching the bone. Plan for extra cooking time, and add a little broth if the sauce reduces before the chicken is done.

What can I use instead of heavy cream?

Half-and-half can work, but the sauce will be thinner and more prone to curdling if boiled. Keep the heat low and simmer gently; you may need a little more flour or cornstarch to reach a coating consistency. Full-fat coconut milk is another possible substitute, but it gives the dish a noticeable coconut flavor that is different from the intended creamy, mild sauce.

Can I make the sauce ahead?

You can chop the shallot and garlic and measure the sauce ingredients a day ahead, storing them covered in the refrigerator. For the best texture, cook the chicken and sauce shortly before serving. If you do make the complete dish ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); stir in a little broth if the sauce has thickened.

How do I know when the chicken is done?

Use an instant-read food thermometer in the thickest part of each thigh. Poultry is safe at 165°F (74°C), according to USDA FSIS guidance. Color and cooking time are not dependable substitutes for a temperature reading, particularly when thigh sizes vary or several pieces are cooked together.

What if I cannot find lingonberries?

Leave them out or offer cranberry preserves, a tart berry jam, or a little quick-pickled cucumber as a side. The chicken is complete without a fruit accompaniment, so there is no need to change the sauce. Since cranberry preserves are often sweeter than lingonberries, serve them separately instead of adding them directly to the skillet.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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