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
Did you make this recipe?
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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!
Looks wonderful, love lemon chicken, however, what about the obviously cooked lemon slices in photo? When does that happen?
Hi Kathy! So the “obviously cooked lemon slices” were purely done for photographic purposes. It is not needed in this recipe and would be an additional, unnecessary step – unless you wanted to take photos. 🙂
LOL! I was looking in the comments specifically to see if this was addressed. Making this tonight. Will have to decide if the aesthetics of cooked lemon slices will be worth the effort…