Heat a non-stick frying pan over medium heat. Add the cooking oil and then the chicken. Cook each side for 2-3 minutes or until almost cooked through. A helpful tip: make sure not to overcrowd the pan, as this will prevent the chicken from browning nicely.

Temporarily remove the chicken to a plate. Add the chicken broth to the pan. Cook it down for approximately 10 minutes or until it reduces by about half. This step enhances the flavor of your sauce, so don’t rush it!

Return the chicken to the pan and pour in the cream. Heat through for a few minutes, stirring gently to combine. Keep an eye on the heat to prevent the cream from boiling, as you want the sauce to stay smooth.

Add the unsalted butter to the pan and whisk while it melts. This will add richness to your sauce. Remove the pan from the heat, stir in the fresh dill, and season with salt and pepper to taste.

Serve the creamy dill chicken immediately with your choice of sides.