This is ground chicken cooked in a pan with onion, garlic, chicken stock, heavy cream, and fresh dill — done in 50 minutes. It produces a saucy, herb-forward skillet dish that works over rice, noodles, or mashed potatoes. The reason to make it is simple: it is fast, uses one pan, and the sauce is genuinely good.
Before you start
The one technique that matters here is controlling your heat when you add the cream. Ground chicken is lean, and a hard boil after the cream goes in will cause the sauce to break — you will end up with greasy liquid instead of something velvety. Keep the heat low once the cream is in and let it reduce slowly, stirring occasionally. The other thing worth knowing: ground chicken looks done before it is. It turns white quickly, but you need it to reach 165°F (74°C) internally. If you do not have a thermometer, cook it until there is no pink anywhere and the juices run clear — about 7 to 10 minutes over medium-high heat, stirring to break up any clumps as it cooks.
Ingredient notes
- Fresh dill: Dried dill will not give you the same result here — the sauce is built around the brightness of fresh. If you genuinely cannot find it, fresh tarragon is the closest swap, though the flavor shifts noticeably.
- Chicken stock: Carton stock from the store works fine. Low-sodium gives you more control over the final seasoning since you are reducing it in the pan.
- Heavy cream: Do not substitute with half-and-half — it does not have enough fat to hold together when simmered. The Greek yogurt swap mentioned in the recipe card works, but stir it in off the heat to prevent curdling.
Mistakes to avoid
- Skipping the browning step on the chicken: If you just stir the ground chicken until it turns white and move on, the dish will taste flat. Let it sit undisturbed for a minute or two so some of it gets a little color — that is where flavor comes from.
- Adding the stock before the chicken is cooked through: Pouring in liquid too early steams the chicken instead of browning it. Wait until the meat is fully cooked and any liquid it released has evaporated.
- Not tasting before you serve: Cream and stock both vary in saltiness. Season at the end, not just at the start.
- Overcrowding the pan: If your skillet is small, the chicken will steam rather than brown. Use the largest pan you have, or cook the chicken in two batches before adding everything else.
- Chopping the dill too far in advance: Fresh dill wilts and loses its punch fast once cut. Chop it right before it goes into the pan.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken considerably when cold — that is normal. Reheat gently in a skillet over low heat with a splash of chicken stock or water stirred in to loosen it; avoid the microwave on high, which can make the cream sauce grainy. This dish freezes reasonably well for up to 2 months, though the texture of the sauce changes slightly on thawing — skip the garnish when freezing, it adds nothing after reheating. If you are meal prepping, the cooked chicken and sauce can be portioned over rice or noodles and refrigerated as ready-to-go lunches for the week.
Minced Chicken with Creamy Dill Sauce
Ingredients
500 grams ground chicken (minced chicken) - organic for best flavor
1 tablespoon olive oil - extra virgin
1 large onion - finely chopped
2 cloves garlic - minced
150 milliliters chicken stock - preferably homemade
200 milliliters heavy cream - for richness
2 tablespoons fresh dill - chopped, plus extra for garnish
1 pinch ground black pepper - freshly ground
1 pinch salt - to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it turns golden and fragrant.
- Add the minced garlic to the onions and sauté for another minute until the garlic is fragrant, being careful not to burn it.
- Increase the heat slightly and add the minced chicken, stirring frequently until cooked through and lightly browned, about 7-10 minutes.
- Pour in the chicken stock and bring to a simmer, allowing the flavors to meld for about 5 minutes.
- Lower the heat and stir in the heavy cream and chopped dill, simmering gently for another 5-8 minutes or until the sauce has thickened to your liking. Season with salt and freshly ground black pepper to taste.
Notes
Nutrition
Your questions, answered
How do I know when the ground chicken is fully cooked?
Ground chicken is safe to eat at 165°F (74°C) internal temperature — use an instant-read thermometer for certainty. If you do not have one, cook it until every bit of pink is gone and the juices in the pan run clear, which typically takes 7 to 10 minutes over medium-high heat.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap in the same quantities. The flavor is slightly stronger than chicken but pairs well with the dill and cream; the same 165°F (74°C) food-safe temperature applies.
My sauce looks thin — what do I do?
Keep simmering on low heat, uncovered, and it will reduce and thicken on its own — give it an extra 3 to 5 minutes. If you are in a hurry, stir a teaspoon of cornstarch mixed with a tablespoon of cold water into the sauce and cook for another minute.
Can I make this ahead of time for a dinner party?
You can cook it fully up to a day ahead and refrigerate it. Reheat slowly in a skillet over low heat with a small splash of stock to bring the sauce back to the right consistency, then taste and adjust seasoning before serving.
Try these next
- Swedish Dill Pork Sausage
- Chicken Macadamia Sausage Rolls
- Hearty Beef Mushroom Stroganoff
- Wild Game Stroganoff Reimagined
