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.
Video
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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.
Excellent. Excellent. Excellent. I’ve made it slightly different three times. 1) Didn’t have chicken stock and used bouillon (still amazing) 2) By the book except had a little trouble whisking in remaining flour (no problem still delicious) 3) By the book again except I forgot the butter in the sauce. Still Damn Delicious. Very versatile easy recipe. Only downside is I seem to dirty too many dishes when I cook. Lol.
Easy, quick and delicious. A big hit!
I made this the other night. I added an additional half amount of both broth and lemon juice as I wanted to be sure we had enough sauce. And then I must confess that I added a few splashes of heavy cream (I know I’m evil), but that really made the sauce awesome! The entire family loved this dish and I’ll make it again – with or without the cream!
Easy, simple, incredibly delicious!
Can you say how to make it with the pretty lemons?
Could not get enough of it! So simple and yet so delicious.
Once again, another fabulous chicken recipe! This recipe is rich and hearty without a lot of fat. Fantastic!
Wonderful! Made this recipe exactly as written and it was delicious. Perfectly balanced.
I made this using chicken breast, I cut them in half. I used dried dill so I used 1 tbsp. instead of 2 but it was still very good. I would definitely make this again. It was so easy to make with not a lot of ingredients.
Question – can I substitute arrowroot or cornstarch for the flour to make it gluten free?
When I added the 1 1/2 T flour to pan drippings, the flour clumped. I stirred after adding with a whisk but stayed clumpy. What happened?
This was so easy and delicious!!!
I only did 1 tablespoon of dill, which was plenty and I’m glad I didn’t add any more than that.
My husband raved about it and asked me to make this again 🙂
By chance can this recipe be done in a crockpot? Thank you for your reply.
amazing! quick and easy to make PLUS the dill flavor was not overpowering. Was a little worried about the dill because it was not something my boyfriend and I have on a regular but nonetheless it was a PERFECT COMBO!
Perfect recipe to use my fresh dill and lemons! I always have to make extra gravy, this recipe reduces to about 1/2 cup! I doubled it and served with mashed potatoes, and the gravy was delicious on the chicken and the potatoes. Will absolutely make this again, and plan to add mushrooms to the gravy too.
This was delicious! Subtle, yet full of flavour. Company worthy. Will definitely make again. And don’t skimp on the sauce, it’s great. And don’t be shy with the dill. So yummy!
I’ve made this 5 or 6 times over the last several months, needless to say I LOVE it!! I added a little more dill than the recipe calls for because I had an abundance of it and I like the flavor. I also sliced the lemon that I juiced and browned it for the top. This recipe was indeed Damn Delicious: I’ve shared it with several friends that also love it!!! Thanks!
This was delicious! I added minced shallots with the flour after cooking the chicken and broccoli florets with the lemon juice and stock. The flavor is so bright and fresh, it was exactly what I was hoping for. The only problem I had was saving enough for lunch tomorrow… both my partner and I had seconds and found it difficult to stop there!