A delightful and creamy chicken dish infused with the fresh flavor of dill, perfect for a quick and satisfying meal.
Heat the butter in a large skillet over medium-high heat until melted.
Ensure the butter doesn't burn by keeping the heat at medium-high.
Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken from the skillet and set aside.
Place the chicken on a plate to catch any juices.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth and add the dill, stirring to combine.
Scrape the bottom of the skillet to deglaze and incorporate the browned bits.
Return the chicken to the skillet, cover, and simmer over low heat for 10 minutes.
Ensure the chicken is fully submerged in the liquid for even cooking.
Remove the skillet from heat and stir in the sour cream until the sauce is smooth.
Add the sour cream off the heat to prevent curdling.
Serve the chicken with the sauce over rice or noodles.
Garnish with extra dill for a fresh presentation.
