Skillet Lemon Dill Chicken Thighs is a delightful dish that brings together the vibrant flavors of lemon and fresh dill with tender chicken. This recipe is perfect for a quick weeknight dinner or a special weekend meal. With a few simple ingredients and a straightforward cooking method, you can enjoy a deliciously satisfying meal in no time.
Why Make This Recipe
This recipe stands out for its simplicity and wonderful taste. The combination of lemon and dill adds a refreshing twist that complements the savory chicken thighs perfectly. Plus, cooking it all in one skillet means less clean-up, making it great for busy cooks. Whether you’re an experienced chef or a novice in the kitchen, this dish is easy to follow and results in a flavorful meal that everyone will love.
How to Make Skillet Lemon Dill Chicken Thighs
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
- Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken in 4 tablespoons of flour until evenly coated.
- Heat the canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add the chicken to the skillet in a single layer. Cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Set the chicken aside.
- Reduce the heat to medium-low. Whisk in the remaining 1 1/2 tablespoons of flour until it is lightly browned, which takes about 1 minute.
- Gradually whisk in the chicken stock and lemon juice. Bring it to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture is reduced and slightly thickened, about 3 minutes.
- Stir in the dill, and season with salt and pepper to taste. Return the chicken to the skillet and coat it with the sauce.
- Serve immediately.
How to Serve Skillet Lemon Dill Chicken Thighs
To serve, dish out the chicken thighs onto plates and drizzle the lemon-dill sauce over the top. This dish pairs wonderfully with rice, mashed potatoes, or a fresh salad. Feel free to add a lemon wedge for an extra burst of flavor!
How to Store Skillet Lemon Dill Chicken Thighs
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave until warm.
Tips to Make Skillet Lemon Dill Chicken Thighs
- Be sure to pat the chicken thighs dry before seasoning and dredging them to ensure a nice, crispy outer layer.
- Feel free to adjust the amount of lemon juice and dill according to your taste preference.
- If you want a bit more richness, you can add a splash of heavy cream to the sauce at the end.
Variation
For a different twist, you can substitute the chicken thighs for chicken breasts or even use shrimp instead. Additionally, try adding other herbs like parsley or tarragon for a unique flavor profile.
FAQs
1. Can I use frozen chicken thighs for this recipe?
Yes, you can use frozen chicken thighs, but they should be fully thawed before cooking for even cooking and to ensure they reach the proper internal temperature.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce separately and combine them just before serving. The flavors will meld nicely, and you can reheat everything together.
3. Can I use dried dill instead of fresh dill?
Yes, dried dill can be used in place of fresh dill, but use less since dried herbs are more concentrated. About 1 tablespoon of dried dill should suffice.
Now you can create a delicious Skillet Lemon Dill Chicken Thighs meal that’s sure to impress! Enjoy cooking!
Skillet Lemon Dill Chicken Thighs
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs Thighs are more flavorful and juicy.
- 1 teaspoon Kosher salt For seasoning.
- 0.5 teaspoon freshly ground black pepper For seasoning.
- 5.5 tablespoons all-purpose flour (divided) To dredge chicken and thicken sauce.
- 1 tablespoon canola oil For frying chicken.
- 1 tablespoon unsalted butter Adds richness to the dish.
- 1 cup chicken stock For the sauce.
- 2 tablespoons freshly squeezed lemon juice Adds brightness to the sauce.
- 2 tablespoons chopped fresh dill For flavor.
Instructions
Preparation
- Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken in 4 tablespoons of flour until evenly coated.
Cooking
- Heat the canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add the chicken to the skillet in a single layer. Cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Set the chicken aside.
- Reduce the heat to medium-low. Whisk in the remaining 1 1/2 tablespoons of flour until it is lightly browned, which takes about 1 minute.
- Gradually whisk in the chicken stock and lemon juice. Bring it to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture is reduced and slightly thickened, about 3 minutes.
- Stir in the dill, and season with salt and pepper to taste. Return the chicken to the skillet and coat it with the sauce.
- Serve immediately.
