Skillet Lemon Dill Chicken Thighs

Skillet Lemon Dill Chicken Thighs - A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Skillet Lemon Dill Chicken Thighs - 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 - A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

Skillet Lemon Dill Chicken Thighs

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.

15 minutes15 minutes

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 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

Directions:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. 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.
  4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. 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.
  6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.