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 decided to give this a try. I’m not a super cook but it was absolutely delicious. I didn’t have any chicken so substituted pork chops and mushroom broth. The rest of the recipe I followed. It was amazing and so simple to follow. Will make again soon.
Okay i made this for supper last night. Only change I. Made Was. Freeze. Dried dill instead if fresh, I use what I have in the house. It turned out very good. My first bite, it was good, and then the flavor exploded and it was very good. Simple, easy to make, but not another tasteless chicken dinner, or so declared my son. I love her website and I continue to love her recipes
I haven’t tried this recipe yet but how can there be a cream sauce when there’s no cream or milk in the recipe?
The butter and flour combined make a great sauce/gravy.
Very easy to make and tasteful .
What is the calories, carb, protein! Thank you
Hi Shirley! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I’ve never tried a lemon dill sauce before, so I was a bit hesitant to make this. I’m glad I did because this is going to be one of my new go to sauces! I’ve never subscribed to a food blog/website before, but after multiple total hits, I’m hooked!
Thank you for sharing your feedback with us! Glad this was a keeper for you, Roxas!
Finally made this for dinner (I’ve had the tab open for a while). Gotta love straight-forward simple recipes with a great pay off. I ended up cooking to sauce down too much and became a gravy, oops. Thank you for another great recipe!
This was really good! perfect for a busy weeknight. Love all your recipes!
This dish was excellent! I doubled the recipe and my family of four left nothing on their plates. I did not have any dill in the house so I used fresh thyme with a little parsley at the end. I love lemon so I also used the zest and put it in at the end for a bright lemony taste. Awesome dish!!
Made this last night and my family loved the dish. So delish! I doubled the recipe (two teenage boys), had plenty of sauce and didn’t have any leftovers. Served with veggies and it was the perfect weeknight dish. All of your recipes are always spot one!!! Thank you!
I made this and it was very good. I used dried dill and doubled the dish. I 3 tablespoons of dried dill and I had plenty of sauce. It was a little more time consuming than described but was very good. Thank you
I added this to my meal plan for October. Can’t wait to see how it turns out.
Tried this tonight with chicken breasts and a little more broth. Super yum
Hi! I made this a few weeks ago and it was just wonderful. I used bone-in thighs that were large, so it took quite a while to cook. I want to make it again tomorrow and have the bone-in thighs. Is there a way to modify this to just bake it? That would take a little less tending. Looking forward for your advice!
Made this for dinner tonight, so yummy!!
This was super easy and maybe good for kids but is generally bland. Needs so garlic or cayenne or like… anything.
Everyone in my household LOVED this (me, Mom, boyfriend/fiance, Mom’s aide). We will definitely make this again!
I made this tonight and was kind of disappointed. The sauce was sparse and looked nothing like the photo. The chicken did have a really good flavor though. I may try it again and add more ingredients for the sauce to make more of it.
I’m so sorry to hear this recipe did not turn out the way you had imagined. I would love to help troubleshoot what went wrong. Did you follow the recipe exactly as written without any substitutions?
Hi! Making this tonight and I’d love to know if you’ve ever doubled the sauce and how it turned out?
I actually haven’t! Did you give it a try?
Yes, i did. I am trying it again tonight.
Could you use dried dill?
Absolutely!
Could you use bone in chicken thighs instead of boneless?
Sure! But please be mindful of the change in cooking time with this substitution.
This was fantastic! I used lemon pepper instead of regular pepper.
Amazing! Will have to try that next time!
I made this meal tonight and it is absolutely delicious.
I just love dill and with the lemon and chicken stock, it just takes it to the next level.
Thank you for all your amazing recipes.
You are so welcome, Julie!
Can I use olive oil instead of canola?
Sure!