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Pat the chicken breasts dry with paper towel and season with salt and (optional) black pepper on both sides. Add flour to a bowl and dredge the chicken breasts so they are evenly coated (you don't need to use all the flour).
Drizzle olive oil in the skillet, then sear and cook the chicken breasts both sides for 5-7 minutes until they are browned and cooked through. Set aside on a plate.
If required, drizzle a little more oil in your skillet and on a low heat cook diced onion and garlic for 4-5 minutes until softened.
Pour in the chicken broth, increase the heat so that it is very lightly bubbling, and use a spatula to lift any brown bits from the bottom of the skillet. Pour in the heavy cream, stir to combine with the broth, and cook for 4-5 minutes to reduce and thicken the sauce.
Place the chicken breasts back in the skillet and sprinkle over the fresh dill. Stir the dill into the sauce and cook for a further 4-5 minutes. Check for an internal temperature of 165F / 73.9C using a meat thermometer at the deepest part of the chicken.