Skillet Lemon Dill Chicken Thighs
A delightful dish featuring tender chicken thighs flavored with lemon and fresh dill, perfect for a quick weeknight dinner or a special meal.
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.
Notes
For best results, pat chicken thighs dry before seasoning. Adjust lemon juice and dill to taste. Can add a splash of heavy cream for richness. Pairs well with rice, mashed potatoes, or a fresh salad.