Heat a non-stick frying pan over medium heat, adding about 2 tablespoons of cooking oil.

Season the chicken breasts with salt and pepper, then add them to the pan. Cook for 2-3 minutes on each side until golden brown and cooked through, then remove and set aside.

Add the diced onions to the pan and sauté for about 4 minutes until soft and translucent.

Pour in the chicken broth and bring to a gentle simmer, allowing it to reduce by half for about 10 minutes.

Return the cooked chicken to the pan and stir gently until coated, letting it simmer for a few minutes.

Slowly stir in the cream, heating for an additional 3-4 minutes until the sauce thickens slightly.

Add the unsalted butter and whisk until melted into the sauce, adjusting seasoning with salt and pepper.

Remove from heat and stir in the fresh dill, allowing the residual heat to enhance the flavor.