Dilly Dally Chicken–a creamy dill chicken and potato dish with savory mushrooms in a creamy yogurt sauce. Make it in your Instant Pot or slow cooker.
Dilly Dally Chicken
I made this creamy dill chicken and potato recipe last night, and I was honestly so happy with how it turned out! It was fairly easy to make, especially since most of the work was just chopping and sauteing the onions and mushrooms. The sauce ended up being so flavorful. The Dijon, dill and vinegar paired with the richness of the greek yogurt was a winning combo. The chicken came out tender and juicy, and the potatoes soaked up all that goodness. I got full but it wasn’t too heavy of a dinner. Try this one out this week!
Ingredients/Substitution Ideas
- Butter–or oil
- Onion
- Mushrooms
- Garlic powder
- White wine vinegar–or lemon juice
- Dijon mustard
- Dried dill
- Chicken broth–or water and Better than Bouillon chicken base
- Boneless skinless chicken thighs–or breasts
- Russet potatoes–or red potatoes
- Kosher salt
- Black pepper
- Greek yogurt–I used 2%. Or sour cream.
- Cornstarch
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 4 minutes.
Stir in the garlic powder, vinegar, mustard, dill and broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Nestle the chicken into the pot and add potatoes on top. Sprinkle the potatoes with salt and pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
In a glass measuring cup add the greek yogurt. Slowly whisk the liquid from the Instant Pot into the yogurt to temper it. Whisk the cornstarch into the mixture. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting and keep it on until sauce has thickened up.
Scoop onto plates and serve with a bit of parmesan cheese on top.
Notes/Tips
- Serve with lemon garlic green beans.
- This recipe is gluten free.
- Slowly whisking the hot liquid into the yogurt is crucial to prevent curdling. Add it gradually before stirring it back into the pot.
- If you have fresh dill on hand, use 2–3 tablespoons instead of dried for a brighter, fresher flavor. Add it in after the pressure cooking time.
- Boneless chicken breasts work, but thighs stay juicier.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- You may want to double this recipe!
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with greek yogurt are Starbucks Egg Bites and Instant Pot Smothered Greek Chicken and Rice.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Dilly Dally Chicken
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 3–4 servings 1x
Description
A creamy dill chicken and potato dish with savory mushrooms in a creamy yogurt sauce. Make it in your Instant Pot or slow cooker.
Ingredients
- 2 Tbsp butter
- 1/2 cup diced onion
- 4 oz sliced mushrooms
- 1 tsp garlic powder
- 1 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp dried dill
- 1/2 cup chicken broth
- 20 oz boneless skinless chicken thighs, trimmed of fat and cut into chunks
- 16 oz Russet potatoes (about 3 potatoes), peeled and cut into 1 inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 4 minutes.
- Stir in the garlic powder, vinegar, mustard, dill and broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Nestle the chicken into the pot and add potatoes on top. Sprinkle the potatoes with salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a glass measuring cup add the greek yogurt. Slowly whisk the liquid from the Instant Pot into the yogurt to temper it. Whisk the cornstarch into the mixture. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting and keep it on until sauce has thickened up.
- Scoop onto plates and serve with a bit of parmesan cheese on top.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions and mushrooms and saute for 4 minutes. Transfer to the slow cooker.
- Stir in the garlic powder, vinegar, mustard, dill, broth, chicken and potatoes. Sprinkle with the salt and pepper.
- Cover and cook on low for 2-3 hours, or until potatoes and chicken are tender.
- In a glass measuring cup add the greek yogurt. Slowly whisk the liquid from the slow cooker into the yogurt to temper it. Whisk the cornstarch into the mixture. Stir the mixture into the slow cooker. Cook on high without the lid until sauce thickens a bit.
- Scoop onto plates and serve with a bit of parmesan cheese on top.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with dill…
Instant Pot Meatball Stroganoff
The easiest stroganoff recipe! It’s made with convenient frozen meatballs. The meatballs, mushrooms, sauce and pasta are all cooked together in your Instant Pot for a quick and delicious dinner.
Instant Pot Feta Dill Sweet Potato Mash
Creamy mashed sweet potatoes made with garlic, feta and dill for ultimate flavor. This side dish is made in minutes in your electric pressure cooker.
Instant Pot Creamy Dill Chicken
Chicken with garlic, lemon pepper, dill, and lemon juice encoated in creamy yogurt and then wrapped in a warm pita with diced cucumbers and cherry tomatoes. A perfect summer meal!
What’s The Dill Soup
Instant Pot or Crockpot bacon and potato soup with lots of dill pickle flavor.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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