Skillet Lemon Dill Chicken Thighs
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A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.
I present to you the speediest chicken dinner. Aka, a stress-free weeknight meal made in 30 min from start to finish.
I’m dead serious. I have no tricks up my sleeve on this one. It really is the quickest chicken dinner anyone can ask for.
All you need is some boneless, skinless chicken thighs (chicken breasts will also work just fine here). Give them a good sear until they are fully cooked through. From there, you’ll use all the pan drippings with some flour, chicken stock, lemon juice and fresh dill to create the creamiest gravy ever.
This gravy/cream sauce makes this dish SO SO BOMB.
Serve with some rice, serve with a salad, serve with some potatoes, serve alone. You do you. I personally eat it straight out of the skillet. #weddingdiet
Skillet Lemon Dill Chicken Thighs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
Did you make this recipe?
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I love it!! Couldn’t figure out what to make and wasn’t in the mood to cook so I decided to hop on over to your blog. Found this recipe that said easy to make and tried it! Delicious! Will be making this again with some pasta!
Thanks for sharing your delicious recipes.
This…. it’s so simple and so amazing! I have a very serious allergy to onion and garlic and it’s difficult to adapt garlic in many recipes (also gluten free), but I don’t have to with this and it is so delicious we can’t stop eating it. We found this recipe last year as my fiancé got out of the car and brushed against the dill growing in my herb garden. He said “That dill smelled soamazing let’s make something with it tonight!” This recipe is perfect on so many levels for us. Thank you!
Wanted to try something new. I loved it!! Like you said, the sauce is da bomb!! Will def be part of my rotation now. Thank you for posting!!
This looks delish! Can’t wait to try it.
I really need to stop looking at all your wonderful recipes & go work on my garden!!
This was really good! Great flavors but not overbearing!
By the way I used chicken breast and gluten free flour
This was such a simple recipe and easy to make! Deeeeelicious! I actually forgot to add the butter to the sauce and it was still very good, didn’t even miss it. I would highly recommend as an easy week night meal. We served over basmati rice with arugula.
Yum! Tastes like a fancy dish but so quick and easy! I used GF flour and it came out great!
Super delicious!
This was damn delicious! We added broccoli and extra stock to make a little more gravy, served with rice. So good and easy for a weeknight. Thanks!!!
This was so good even though I forgot to add the dill!
The recipe was excellent…so simple but great flavours!
This is a really good recipe. I chose to brown the floured chicken thighs in the skillet on the stovetop for 2-minutes on each side, then finish cooking for 12-14 minutes at 400 degrees in the oven. Once out of the oven, I completed the recipe exactly as published. Terrific flavor. Easy to make. A++
Super easy and quick recipe. Great flavor from fresh ingredients. Will definitely be a repeat dish in our house.
Very quick and delicious! Made on a weeknight. This dish reminded us of chicken piccata but a lot quicker, and since you’re using thighs, juicier! Making a second time this week.
Delicious as posted
I’m not much of a cook and my mom always gets on my case about it. Well today, I thought I would make her something healthy and delicious that didn’t require any fancy ingredients. When I made this chicken for her, she LOVED it. She was so impressed and wants me to cook for her multiple times a week now LMAO. This is seriously so delicious and so easy to make.
This was delicious but it wasn’t quick, as I have the **worst** cooktop: SLOW & cooks unevenly. [Has anyone ever replaced a cooktop in an island? Not sure I can find the same exact dimensions.] I would love to make it in the oven. I saw someone cooked it in a 350 oven, but I don’t know for how long. We had it with rice and the sheet pan broccoli which was yummy, and perfect for this broccoli-loving household. I’ll try it the oven next time.
This was a winner in our books – served with a spinach and shaved carrot salad with a bit of feta, and rice. Fast, easy, damn delicious!
I used bone-in skin on thighs and added Greek green olives I had in the fridge. Everything went into a 350 oven. Delicious!
Any chance you remember how long you cooked it in the oven? I like this idea!
This was so good and actually quick to make! (A lot of recipes out there will claim to be easy, but the reality is different…) My roommates and I loved it, and I’ll definitely be making it again. Also echoing Colleen’s question about how/when to add the lemon slices so the dish looks pretty like in the picture!
Simple, delicious, and satisfying. Added a little cream at the end to make the sauce doubly rich.